Corn Fritters

5 from 1 vote

These classic Southern corn fritters are crispy and golden brown on the outside, soft and fluffy on the inside, and studded with sweet corn.

Course Appetizer, Side Dish, Snack

Cuisine American, Southern

Keyword corn fritters, corn fritters recipe, easy corn fritters recipe, recipe for corn fritters

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 53kcal

Author Blair Lonergan

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon sugar
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large egg
½ cup whole buttermilk
1 tablespoon salted butter, melted (or sub with bacon drippings for smoky flavor)
1 cup corn kernels (fresh, canned and well drained, or thawed from frozen and well drained)
Vegetable oil, for deep frying
Optional, for serving: honey butter, maple syrup, honey, Ranch dressing, remoulade sauce, comeback sauce, pimento cheese, or a sweet chili dipping sauce

Instructions

Heat the Oil

Pour about 2 inches of oil into a Dutch oven or heavy-bottomed pot. Heat the oil until it reaches 365°F.

Mix the Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and pepper.
In a separate small bowl, whisk together the egg, buttermilk, and melted butter.
Stir the wet ingredients into the dry ingredients until just combined (don't overmix). Fold in the corn.

Drop and Fry

Using a cookie scoop or a rounded tablespoon, drop spoonfuls of the batter directly into the hot oil. Fry in batches so that you don’t overcrowd the pan, about 3-4 minutes, or until golden brown and puffed. Turn with a slotted spoon for even browning.

Drain and Serve

Transfer the fritters to a paper towel-lined plate. Sprinkle lightly with salt while they’re still hot.

Notes

This recipe yields approximately 15 golf-ball size fritters. The nutrition information provided is calculated automatically, and does not include any oil absorbed by the fritters during frying (which is hard to determine).

If you don't have buttermilk on hand, you can make your own substitute. To do so, place 1 ½ teaspoons of white vinegar (or lemon juice) in a measuring cup. Fill with whole milk up to the ½ cup line. Stir and let it sit for 5–10 minutes at room temperature. The milk will slightly curdle (this is normal and exactly what you want).

Nutrition