Corn Fritters

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at (or read

Corn Fritters

About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:20 minutes
This recipe appears in: Sunday Brunch: Corn Fritters


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoons plus 1 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup sugar
  • 3/4 cup milk
  • 2 eggs, beaten
  • 4 tablespoons (1/2 stick) butter, melted
  • 1 cup corn kernals (thawed if frozen)
  • About 2 quarts vegetable, canola, or peanut oil
  • powdered sugar (optional)
  • sliced scallions (optional)


  1. 1

    Whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl combine milk and eggs then pour wet ingredients over dry ingredients and whisk to combine. Add melted butter and corn and mix well.

  2. 2

    Add 2 inches of vegetable oil to a Dutch oven or wok and heat to 350°F. Drop corn fritter batter into hot oil one tablespoon at a time. Cook, agitating and turning frequently until golden brown and crisp on all sides and fritters are cooked through, about 4 minutes total. Remove fritters to a large plate lined with paper towels and season with salt. Serve immediately, garnished with powdered sugar or sliced scallions.


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