Unbelievably light, these fritters are best with fresh sweet corn. Great for breakfast and with ham or ribs. Serve with maple syrup. Easy to make too! My husband loves these and anticipates corn season.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.

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  • Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).

  • Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

354.8 calories; 6.1 g protein; 30 g carbohydrates; 89.2 mg cholesterol; 119.6 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/27/2012
I hadn't had corn fritters since I was a kid so when I had a few extra ears of corn from the garden I found this recipe and couldn't wait to fry them up. I cut the recipe in 1/2 for just my husband and I and it was plenty. I didn't have heavy whipping cream but I didn't let that stop me - I used 1/2% milk, which I had on hand. I am more of a savory type of gal and didn't use the cane syrup but instead sprinkled the fritters with salt. These turned out nice and fluffy on the inside and crispy on the outside. The corn lent the perfect amount of sweetness for us to this recipe. They are best right out of the pan - if they sit they will soften fairly quickly but will still be tasty. Three ears of corn measures 1-1/2 cups of kernels. Read More
(56)

Most helpful critical review

Rating: 2 stars
07/21/2013
I used leftover sweetcorn from last night which was quite sweet but these fritters had little flavor. I sprinkled with sea salt and offered them with honey but my family all said they preferred my corn muffins to these. As with any type of frying, I had quite a bit of oil to dispose of, so these really seemed a waste. We still have quite a few leftover and they are likely going to be too soft for eating tomorrow. Read More
(6)
34 Ratings
  • 5 star values: 18
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
08/27/2012
I hadn't had corn fritters since I was a kid so when I had a few extra ears of corn from the garden I found this recipe and couldn't wait to fry them up. I cut the recipe in 1/2 for just my husband and I and it was plenty. I didn't have heavy whipping cream but I didn't let that stop me - I used 1/2% milk, which I had on hand. I am more of a savory type of gal and didn't use the cane syrup but instead sprinkled the fritters with salt. These turned out nice and fluffy on the inside and crispy on the outside. The corn lent the perfect amount of sweetness for us to this recipe. They are best right out of the pan - if they sit they will soften fairly quickly but will still be tasty. Three ears of corn measures 1-1/2 cups of kernels. Read More
(56)
Rating: 4 stars
08/27/2012
I hadn't had corn fritters since I was a kid so when I had a few extra ears of corn from the garden I found this recipe and couldn't wait to fry them up. I cut the recipe in 1/2 for just my husband and I and it was plenty. I didn't have heavy whipping cream but I didn't let that stop me - I used 1/2% milk, which I had on hand. I am more of a savory type of gal and didn't use the cane syrup but instead sprinkled the fritters with salt. These turned out nice and fluffy on the inside and crispy on the outside. The corn lent the perfect amount of sweetness for us to this recipe. They are best right out of the pan - if they sit they will soften fairly quickly but will still be tasty. Three ears of corn measures 1-1/2 cups of kernels. Read More
(56)
Rating: 5 stars
11/22/2012
First time I made these. I was looking for something to do with corn other than just butter...and this was a huge hit. We have decided to make is a staple in our family Thanksgivings from here on out! Thanks...Oh, we added just a little Ground Red Pepper...it added a little southern kick! Read More
(24)
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Rating: 4 stars
08/30/2012
This was a spur of the moment cooking experiment so I didn't have fresh corn on hand. I opted for a can. I don't think one can was enough corn I prefer more veggie than breading. This is a great afternoon snack or lunch food. Reheats well. I do not think 3inches of oil is necessary I chose to do a half inch and they cooked perfectly. I'm definitely a savory girl so I recommend 1-2 tsp of salt. Read More
(20)
Rating: 4 stars
08/19/2013
I made a few changes: used half&half rather than heavy cream, and used brown sugar IN the batter as I have no idea what is cane syrup. It was bland, however I prefer bland, and just the right amount of sweet for me(1 T brown sugar to the recipe). I could see how the addition of cayenne or other spice could add to it, and do nicely, but like another reviewer, have no idea if corn fritters are SUPPOSED to be bland. But it had a very nice corn flavor. I also fried in just a 1/4 inch depth mix of crisco/bacon grease rather than a whole bottle of cooking oil. Cook just like pancakes Read More
(9)
Rating: 5 stars
06/06/2014
Well I blew the recipe and they were a bit soggy but that's fully on me. Behind the damage I did I could taste how great they would've been!! On top of soggy on the inside they were burnt on the outside... and were still great!! I will do these again because I'm sure done right they're little chunks of corny heaven!! Read More
(9)
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Rating: 5 stars
07/09/2016
I will make these again! Never had corn fritters before so I read reviews. I did make changes based on other reviews. I added a pinch of cayenne about a teaspoon of garlic powder some season salt and a bit of onion powder to the flour/powder mix. Did fry in a pan with olive oil (about a quarter inch) When I dropped cold mixture I flattened a bit to make a patty. These were really good! The batter makes a crispy almost tempura type crunch around the sweet corn mix. I had mine with just salt and husband tried with Mae Ploy and sriracha but said they were good with just salt and pepper. What a great way to use up fresh corn off the cob. Thank you:) Next time I will try frying with coconut oil...just to see. Read More
(6)
Rating: 5 stars
08/18/2014
Made some changes to the cooking. Set my oven to 400. I put about a cup of oil in my large cast iron frying pan and placed it in the oven for a few minutes to heat up. I scooped out some of the batter into my hands and shaped them into patties. It made 7 patties at about a 4inch diameter. I pulled out the oven rack and one by one I used a metal spatula to place the fritters into the oil. I did 10 minutes on one side or until brown flipped them and did about 10 minutes on the other side or until brown. Great recipe just a different cooking method. Read More
(6)
Rating: 2 stars
07/21/2013
I used leftover sweetcorn from last night which was quite sweet but these fritters had little flavor. I sprinkled with sea salt and offered them with honey but my family all said they preferred my corn muffins to these. As with any type of frying, I had quite a bit of oil to dispose of, so these really seemed a waste. We still have quite a few leftover and they are likely going to be too soft for eating tomorrow. Read More
(6)
Rating: 5 stars
08/31/2012
EASY. This is a light and fluffy batter. Love the ease of preparation. Can easily prepare this batter as a sweet or savory fritter. A little bland so add your seasonings accordingly. Not a big fan of the corn--I think it is a texture thing but apple season is near. I will add a little sugar and vanilla. Dust with powdered sugar. Thank you. Read More
(6)