Easy Corn Fritters

Easy Corn Fritters


"Fantastic side dish to pork or chicken, or served as an appetizer or late night snack."

Ingredients 40 m {{adjustedServings}} servings 143 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl combine water, egg, and pepper; stir with a fork until well beaten. Stir in pancake mix; continue stirring until combined. If the mixture is dry and crumbly add 1/4 cup milk. Mix in the corn, cover and let stand 10 minutes or until firm.
  2. Heat oil at medium high in a large skillet. After heating for 5 minutes spoon mixture in 2 tablespoon size lumps into skillet. Do not crowd the skillet. Flip each fritter after the bottom side is golden brown. Drain on paper towels and repeat until the mixture is gone.
Tips & Tricks
Easy Fried Eggplant

See a quick-and-easy way to make perfect fried eggplant.

Grandma's Corn Chowder

A rich, creamy chowder with bacon and potato—just like granny used to make.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Rate recipe

Your rating


Reviews 8

  1. 10 Ratings


Reminds me a lot of the corn fritter recipe we (my friends and I) used to make when I was little, except we used flour instead of the potato pancake mix (potato pancakes aren't popular up in the NorthEast!!!)... so I just substituted flour for the pancake mix... awesome. Thank you... I made them tonite for my fiance and his family as they have never had them.


Maybe I just cooked it wrong, but this didn't taste anything like what I've come to expect from Corn Fritters. It was uncooked in the center, even with fritters half the recommended size.


Used a lot more flour & a little corn meal tripling it (at 2 servings), in place of potato pancake mix. I also used cream of corn instead of whole kernel corn. I agree with the person who said don’t worry about left-overs, I reheated in the oven at 350 & tasted just as yummy. This does take some time to make, but is well worth it!