Corn Fritters Southern Style

11 Reviews

Prep: 20 min
Cook: 30 min
Ready In: 50 min

“These fritters are great served with hot sauce as a BBQ side dish or with butter and maple syrup as a hearty breakfast. Always a hit! Add more flour if necessary to make the batter the consistency of pancake batter.” - by matzahball

Ingredients

6 ears freshly shucked corn
4 eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups vegetable oil for frying

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Metric US

Original recipe yields 10 fritters

Directions

Remove all silk from corn and cut raw corn from the cob over a large bowl. Scrape the juice from the cobs into the bowl as well. Discard cobs. Stir in the eggs, flour and salt to form a batter the consistency of thin pancake batter.
Heat oil in an electric skillet to 325 degrees F (165 degrees C). If using a large skillet on the stove, preheat oil to medium high heat. There should be enough oil in the pan to cover the fritter.
Use a large serving spoon to make 4 pancake sized fritters at the same time. Fry for about 5 minutes on each side or until golden brown. Drain on paper towels and serve warm.

Nutrition

Amount Per Serving (10 total)

Calories
164 cal
8%

Fat
7.5 g
11%

Carbs
21.2 g
7%

Based on a 2,000 calorie diet

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Reviews (11)

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NANBABY

Aug. 17, 2003

"Great recipe - we have tried many to try to imitate the corn fritters my husband's mom made - this is pretty much it! I have to admit we fried them in bacon fat - a nono for a vegetarian or the health..." See morewise - but OH so good!I would also encourage the use of superfresh corn. Thanks for the recipe Helene!"