Fresh Sweet Corn Fritters
Ingredients
50 m servings 355- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- 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
Share
Explore more
Reviews
Read all reviews 2633 Ratings
-
-
-
-
-
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 husb...
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...
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 husb...
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 o...
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 ...
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 ...
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 seaso...
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...
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 am...
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...
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...