These wonderful corn fritters came down from my great-grandmother. They can be served with maple syrup for breakfast, or as a side dish with jambalaya, chili, or a Mexican dinner.


Recipe Summary

10 mins
30 mins
40 mins
24 fritters


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine creamed corn, flour, milk, egg, sugar, salt, 2 teaspoons oil, baking powder, vanilla extract, and pepper in a bowl to create a thick batter. Add more flour to the mixture if it seems too thin.

  • Heat oil in a large deep skillet over medium-high heat.

  • Test the readiness of the oil by dropping a small drop of batter into the oil; it should immediately start to bubble and cook, indicating that the oil is hot enough. Carefully drop tablespoons of batter into the hot oil. Cook no more than 4 fritters at a time to avoid cooling the oil, which causes the fritters to absorb more oil than necessary.

  • Cook fritters in the hot oil for 1 1/2 to 2 minutes. Turn over and cook until both sides are golden brown, about 1 minute more. Lift from the oil and place on a paper towel to drain. Continue with remaining batter.

Cook's Note:

If using a deep fryer, the fritter will sink to the bottom, then rise to the top in a few moments. Cook no more than four fritters at a time to avoid cooling the oil (this causes the fritters to absorb more of the oil). For deep fryers, cook fritters for 3 to 4 minutes until golden brown, tapping gently now and then to help them turn.

Nutrition Facts

64 calories; protein 1.1g; carbohydrates 8.6g; fat 3.1g; cholesterol 7.2mg; sodium 336.7mg. Full Nutrition