Brooke Caison is currently a Food Editor at Delish, where she develops recipes and creates recipe videos. She started as a cook, writer, and hospitality expert with an eye for food trends and foolproof techniques. Outside of the kitchen, she hunts for food on the shrinking list of things she has not yet tried because life is too short not to try everything at least once.
Move over, hush puppies! Corn fritters are my new favorite Southern-fried side. Fluffy and crispy with sweet fresh corn, these make the perfect partner for everything from a crab leg feast to a rack of saucy BBQ ribs or a taco spread. This recipe is based on my grandma’s favorite recipe for corn fritters with a little added cornstarch to make them super light and fluffy. I also swapped the canned corn for fresh corn to pack in as much corny sweetness as possible.
Using fresh corn makes a world of difference. Frozen and canned corn tend to have more water, making the fritters denser in the middle of the instead of light and fluffy.
Try different add-ins and toppings!
– Mexican street corn fritters: Add 1/4 cup chopped jalapeños, a chopped clove of garlic, and 1/4 cup cotija cheese to the batter. Serve with chili-lime sour cream.
– Cajun corn fritters: Add 1/4 cup chopped green bell peppers, 1 chopped scallion, and 1/4 teaspoon Cajun seasoning to the batter.
– Maple butter corn fritters: Combine 1 stick softened butter and 2 tablespoons maple syrup and serve with fritters.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in a single layer, wrapped in plastic wrap and foil, for up to 3 months.
- Prep Time:
- 10 mins
- Total Time:
- 10 mins
- 2 c.
neutral oil, divided
- 1/2 c.
(60 g.) all-purpose flour
- 1/2 c.
(56 g.) cornstarch
- 1 tbsp.
(12 g.) granulated sugar
- 1 tsp.
(4 g.) baking powder
- 3/4 tsp.
- 1/3 c.
ears of corn, shucked, kernels removed (about 3 1/2 c.)
Powdered sugar, for serving
- Step 1In a large heavy pot fitted with a deep-fry thermometer over medium-high heat, heat all but 1 tablespoon oil until thermometer registers 375°. Meanwhile, in a small bowl, whisk flour, cornstarch, granulated sugar, baking powder, and salt.
- Step 2In a large bowl, whisk eggs, milk, and reserved 1 tablespoon oil. Add corn and stir to coat. Fold dry ingredients into corn mixture until just combined.
- Step 3Working in batches and using a 1 1/2-tablespoon cookie scoop, drop heaping scoops of batter into oil. Cook fritters until deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, transfer fritters to a paper towel-lined plate.
- Step 4Sprinkle with powdered sugar and serve immediately.
- Step 5Make Ahead: Fritters can be made 5 days ahead. Store in an airtight container and refrigerate.