Corn Fritters Recipe

Mix dry ingredients

In a large mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornmeal, 1 tsp baking powder, 1 tsp granulated sugar, 3/4 tsp salt, and 1/4 tsp black pepper until evenly combined.

Whisk wet ingredients

In a separate bowl beat 2 large eggs. Add 1/2 cup milk, 1/4 cup buttermilk (or additional milk), and 2 tablespoons melted butter; whisk until smooth.

Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; small lumps are fine. The batter should be thick but spoonable — if it seems too thick, add up to 1-2 tablespoons milk; if too loose, add 1-2 tablespoons flour.

Fold 2 cups corn kernels, 3 sliced green onions, 2 tablespoons chopped cilantro or parsley (if using), and 1/2 minced jalapeño (if using) into the batter until evenly distributed. Taste a small spoonful of batter and adjust seasoning with a pinch more salt or pepper if needed.

Heat the pan

Place a large skillet over medium heat. Add 1 tablespoon butter and let it melt, then add enough vegetable oil to reach about 1/8–1/4 inch depth in the pan (about 1/2 cup). Heat until shimmering and a drop of batter sizzles immediately (about 350°F / 175°C).

Fry fritters

Using a 1/4-cup measure or large spoon, drop mounds of batter into the hot oil, spacing them 1–2 inches apart. Press gently with the back of the spoon to flatten slightly. Fry for 2–3 minutes per side, or until edges are golden-brown and crisp and the center is set. Flip carefully and cook the other side. Adjust heat to keep oil at a steady sizzle — not smoking.

Transfer cooked fritters to a paper towel-lined plate to drain. Sprinkle lightly with 1/4 tsp salt while still hot.

Serve warm with lime wedges and 1/2 cup optional dipping sauce (sour cream, yogurt, or aioli). Leftovers can be reheated in a skillet over medium heat to re-crisp.