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Corn Fritters with Raspberry Mayonnaise

Rated as 4.67 out of 5 Stars

"Ate this at a restaurant once and had to figure out how to make it on my own. Yummy! Fritters can also be made with shredded zucchini; substitute sour cream for the mayonnaise in that case."
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20 m servings 514
Original recipe yields 6 servings


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  1. Heat 2 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. Beat pancake mix, milk, and egg together in a bowl; stir in corn and pepper until batter is smooth.
  3. Working in batches, drop batter by the rounded teaspoonful into hot oil and cook fritters until golden brown, 3 to 5 minutes. Transfer cooked fritters to a paper towel-lined plate to drain.
  4. Melt raspberry preserves in a saucepan over low heat; remove from heat and stir mayonnaise into preserves until smooth. Serve fritters with raspberry mayonnaise.


  • Nutrition:
  • 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.

Nutrition Facts

Per Serving: 514 calories; 38.5 40.4 5.4 46 744 Full nutrition

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I made this recipe because my boyfriend loves corn firtters and the night before I made homemade cream corn which i had some left over i wanted to use. So I used every thing it said then added m...

Simple and delicious! I did sprinkle some salt on top after frying, but that was my personal preference. Also, I thought that amount of mayo would make too much sauce for us, so I used 3 tbsps. ...