Corn Fritters


Preparation info

  • Difficulty


  • Makes


    ( 3 inch / 7.5 cm ) Fritters

Appears in



By Todd Porter

Published 2013

  • About

This appetizer brings back some great memories. One of the very first meals we cooked together was these crispy corn fritters. We spent the early part of the evening making a fun little mess in the kitchen. But what we ended up with was such a huge batch of sweet corn fritters that we saved them for sandwiches for the next few days. To this day, it’s still one of our favorite ways to savor sweet summer corn as a finger food or party snack. We like to dip these in our homemade barbecue sauce or a blue cheese buttermilk dip.


  • 3 cups (495g) fresh corn kernels (from about 3 ears)
  • 1 medium sweet onion (about ½ pound / 225g), diced
  • 4 cloves garlic, crushed
  • ½ cup (15g) roughly chopped fresh flat-leaf parsley
  • 3 tablespoons unsalted butter, melted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher or sea salt
  • ½ teaspoon freshly cracked black pepper
  • 4 eggs
  • ¼ cup (60ml) milk
  • 1 ¼ cups (155g) flour
  • Vegetable oil, for frying



  1. In a large bowl, mix together the corn, onion, garlic, parsley, butter, baking powder, salt, and pepper.
  2. Add the eggs and milk. Stir until well combined. Mix in the flour.
  3. In a large sauté pan, heat ½ inch (12mm) of oil over medium–high heat. Drop spoonfuls of batter into the oil to form fritters, flattening the tops slightly. Do not crowd the pan.
  4. Cook for 2 minutes on each side, or until golden. Drain the fritters on paper towels.
  5. Repeat with the rest of the batter, adding more oil if necessary. When adding oil between batches, make sure it comes up to temperature before cooking more fritters. Also, be sure to scoop out stray corn kernels between batches of fritters. The strays will overheat and pop, splattering hot oil.
  6. Serve warm, with your preferred dipping sauce.