Corn Fritters

Preparation info

  • Difficulty


  • Serves


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Fritter, the word, derives from French friture (something deep-fried) by an obvious process of phonological devolution. But on the western shores of the Atlantic, almost anything deep-fried, especially in a batter, is most likely a descendant of African cookery. From Brazil (Acarajes) to Martinique (acras) to Charleston (hush puppies), fritters are a link to West African foodways that have been adapted to New World conditions. And the major adaptation that occurred in North America was the incorporation of corn into the basic fritter cuisine. This recipe carries the process as far away from the traditional formula as it can go, expanding the basic fritter concept into a beignet formed from eggs, milk, and wheat flour aerated with a modern chemical raising agent. But the unreconstructed kernels lurk inside, éminences jaunes that dominate the dish.


  • 3 eggs
  • ¾ cup milk
  • cups flour
  • 1 tablespoon baking powder
  • teaspoons salt
  • Cayenne
  • cups corn kernels, cut fresh from the cob
  • Oil for deep-frying


  1. Separate the eggs.
  2. In a mixing bowl, stir together the egg yolks, the milk, the flour, the baking powder, the salt, the cayenne to taste, and the corn kernels.
  3. Beat the egg whites until they form stiff peaks. Fold them into the yolk-corn mixture.
  4. Heat 4 inches of oil in a kadhai, wok, or deep skillet. When the oil starts to smoke, drop a serving spoonful of batter into the oil. Be careful not to splash. You can cook 2 or 3 fritters at a time until they are golden brown. Drain on a paper toweling. Continue frying until all the batter is used up. If you want to do this twice as fast, keep two frying vessels going at the same time.