Search thousands of recipes reviewed by home cooks like you.

Fresh Sweet Corn Fritters

Fresh Sweet Corn Fritters

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
lee fitzmaurice

lee fitzmaurice

Unbelievably light, these fritters are best with fresh sweet corn. Great for breakfast and with ham or ribs. Serve with maple syrup. Easy to make too! My husband loves these and anticipates corn season.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
  2. Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
  3. Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

KGora
30

KGora

8/27/2012

I hadn't had corn fritters since I was a kid so when I had a few extra ears of corn from the garden I found this recipe and couldn't wait to fry them up. I cut the recipe in 1/2 for just my husband and I and it was plenty. I didn't have heavy whipping cream but I didn't let that stop me - I used 1/2% milk, which I had on hand. I am more of a savory type of gal and didn't use the cane syrup but instead sprinkled the fritters with salt. These turned out nice and fluffy on the inside and crispy on the outside. The corn lent the perfect amount of sweetness for us to this recipe. They are best right out of the pan - if they sit they will soften fairly quickly but will still be tasty. Three ears of corn measures 1-1/2 cups of kernels.

Elle Jajo
10

Elle Jajo

11/21/2012

First time I made these. I was looking for something to do with corn other than just butter...and this was a huge hit. We have decided to make is a staple in our family Thanksgivings from here on out! Thanks...Oh, we added just a little Ground Red Pepper...it added a little southern kick!

Chrissy G.
10

Chrissy G.

8/30/2012

This was a spur of the moment cooking experiment, so I didn't have fresh corn on hand. I opted for a can. I don't think one can was enough corn, I prefer more veggie than breading. This is a great afternoon snack or lunch food. Reheats well. I do not think 3inches of oil is necessary, I chose to do a half inch and they cooked perfectly. I'm definitely a savory girl, so I recommend 1-2 tsp of salt.

Similar recipes