Corn Fritters Recipe
Make Corn Fritters Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Batter
Corn & Add-ins
Seasoning & Frying
Dipping Sauce (optional)
Method
Batter
Mix dry ingredients
In a large bowl whisk together 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1 tsp baking powder, 1 tsp salt and 1 tsp granulated sugar until evenly combined.
Mix wet ingredients
In a separate bowl beat 2 eggs lightly, then whisk in 3 tablespoons milk, 1/4 cup buttermilk (or extra milk), 2 tablespoons melted unsalted butter and 1 teaspoon vegetable oil. Whisk until blended.
Combine batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix — a few small lumps are fine. If mixture is very thick, add up to 1–2 tablespoons more milk to reach a thick spoonable batter (it should hold shape on a spoon but be scoopable).
Corn & Add-ins
Prepare corn
If using fresh corn, cut kernels from 2 ears (about 2 cups). If using frozen, thaw and drain well. Pat dry to remove excess moisture so batter doesn't become watery.
Fold in add-ins
Fold the 2 cups corn into the batter along with 3 tablespoons thinly sliced green onion, the finely chopped jalapeño (if using), 2 tablespoons chopped cilantro or parsley (if using) and 1/2 cup grated cheddar (if using). Add 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder and fold gently to combine. Scrape any batter from the sides.
Frying
Portion fritters
Use two spoons or a small ice cream scoop to drop 2-tablespoon mounds of batter into the hot oil, spacing them 1 inch apart. Do not overcrowd the pan; fry in batches.
Fry until golden
Fry the fritters for 2–3 minutes per side, turning once with tongs or a slotted spatula, until deep golden brown and cooked through. If fritters brown too quickly before cooking through, reduce heat to medium.
Drain
Transfer cooked fritters to a paper towel–lined rack or plate to drain excess oil. Keep finished fritters warm on a baking sheet in a 200°F/95°C oven while completing remaining batches.
Dipping Sauce (optional)
Make sauce
In a small bowl combine 1/2 cup plain yogurt or sour cream, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 1 teaspoon hot sauce, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Chill until ready to serve.