Sweet Corn Fritters
Sweet corn fritters use the best of summer’s corn crop for a delicious and satisfying appetizer or side dish. These little bites pair wonderfully with grilled meats, making them a great addition to your family barbecues.
I like to serve these alongside Spicy Grilled Jerk Chicken, Grandma’s Pickled Vegetable Salad, and Mini Cherry Cheesecakes for a meal that screams summer.
What Is A Fritter?
A fritter is made of small bits of meat, vegetables, fruit, or dough that are coated in a batter and fried. They are a staple in the South, but also found in other cultures. French beignets, Italian bigne, Japanese tempura, and Greek loukoumades are a few to mention.
Ingredients For This Recipe
- Corn kernels – either fresh or frozen. If using frozen, that the corn first.
- All-purpose flour, corn meal, baking powder, black pepper, and Kosher salt for the batter
- Brown sugar for a kiss of sweetness
- Eggs and heavy cream
- Vegetable oil – I used peanut oil, but safflower, corn, or any light oil will work. Do not use olive oil because it has a lower smoke point.
- Scallions to use as a garnish.
Steps To Make This Recipe
- Combine the corn, flour, corn meal, sugar, baking powder, salt, and pepper.
- Stir in the eggs and heavy cream until a batter is formed.
- Heat oil in a large skillet.
- Drop 3 tablespoons of batter into the skillet and fry until golden brown on each side. Cook the fritters in batches and do not overcrowd the pan.
- Salt the fritters while hot and keep warm in a 200-degree oven.
- Serve the fritters with a sprinkle of corn kernels and sliced scallions.
- Add sliced scallions to the batter before frying.
- Crisp, crumbled bacon may also be added to the batter for a savory, salty kick.
- For a spicier fritter, add minced jalapeno or poblano chiles.
- Shredded cheddar cheese makes a nice addition to the fritters.
- Make Southwest corn fritters by tossing in minced jalapenos, red bell peppers, and shredded Monterey Jack cheese.
- A Tex-Mex corn fritter might include a teaspoon of chili powder, ½ teaspoon cumin, minced jalapenos, and shredded cheddar cheese.
Looking for more recipes to use the best of summer’s vegetable harvest? Here are a few to try:
- Easy Succotash
- Sichuan Dry Fried Green Beans
- Spicy Italian-style Broccoli Rabe
- Garlic Parmesan Stuffed Artichokes
- Zucchini Patties
- Cheesy Zucchini Casserole
- Southern Fried Okra
- Tangy Gren Bean And Potato Salad
- Rosemary Garlic Grilled Vegetables
- Ratatouille Casserole
- Sauteed Haricot Verts
- Mexican Grilled Corn
- Easy Sugar Snap Peas
Sweet Corn Fritters
- 3 cups corn kernels, more for garnishing
- 1 cup all-purpose flour
- 2 tablespoons corn meal
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 large eggs, beaten
- ¾ cup heavy cream
- Vegetable oil for frying
- Sliced scallions for garnish
- In a large mixing bowl, stir together the corn, flour, brown sugar, corn meal, baking powder, salt, and pepper.
- Whisk in the eggs and heavy cream until well combined. Set aside.
- Pour the vegetable oil into a large skillet until the entire bottom is covered.
- Heat the oil until shimmering over medium-high heat.
- Once the oil is hot, scoop 2-4 tablespoons of the corn batter into the pan, spreading it out like a pancake.
- Spoon out batter for another 2 or 3 fritters, taking care not to overcrowd the pan.
- Cook the fritters for 2-3 minutes, flip and cook the other side for an additional 3 minutes.
- Transfer the cooked fritter to a paper towel-lined baking sheet, and keep warm in a 200-degree oven.
- Repeat with the remaining batter, adding more oil as needed.
- Serve the fritters warm, sprinkled with corn kernels and sliced scallions.