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Stacked fried corn fritters in a dish topped with bacon, scallions, and cheese.
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Corn Fritters

Crispy corn fritters have a golden crispy outside and pillowy soft inside with a perfect blend of sweet and savory that's pan-fried to perfection.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 12 people
Calories: 364kcal
Author: Amanda Mason

Equipment

  • 1 Skillet deep and heavy bottom
  • measuring cups
  • Measuring Spoons
  • large mixing bowl

Ingredients

  • 3 cups corn kernels
  • 1 cup all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon baking powder
  • 2 teaspoons Old Bay Seasoning
  • ¾ teaspoons salt
  • ¼ teaspoon black pepper
  • 2 eggs
  • ½ cup buttermilk
  • 2 teaspoons fresh parsley, finely chopped
  • ¾ cup mild cheddar cheese, shredded
  • 1½ cups vegetable oil for pan frying

Instructions

  • Place the 3 cups of corn kernels, 1 cup of flour, 1 teaspoon of sugar, 1 teaspoon of baking powder, 2 teaspoons of Old Bay Seasoning, ¾ teaspoon of salt, and ¼ teaspoon black pepper in a large bowl. Stir to combine.
  • Add 2 eggs and ½ cup buttermilk to the bowl with the combined dry ingredients. Stir until a thick batter forms.
  • Add the fresh chopped parsley and ¾ cup shredded cheddar cheese and gently stir to combine.
  • Heat the 1½ cups of vegetable oil in a skillet over medium-high heat.
    Expert Tip: Drop a dime size amount of batter into the hot oil. If the batter sizzles and starts to turn golden brown within a few seconds, the oil is hot enough.
  • Place 2 tablespoon size mounds of the corn fritter mixture in the skillet, then flatten them with a spatula.
  • Cook the corn fritters for 2-3 minutes per side, or until they're golden brown and crispy. Repeat the process with any remaining batter.
  • Add toppings such as bacon, scallions, and shredded cheese. Serve immediately.

Notes

    • I recommend a 10 to 12-inch wide pan, which allows enough space to prevent overcrowding the fritters. You want your pan to be deep enough that an inch or two of oil can settle at the bottom without splattering out of the pan when the fritters are added.
    • You'll want to use an oil with a high smoke point that's appropriate for frying. Vegetable, peanut, canola, corn, or safflower oils will all work.
    • Before adding the corn fritters, ensure your oil is at the correct temperature. For a quick and easy way to test, just add a dime-sized drop of batter to the pan. If it sizzles and starts to cook, the oil is ready.
    • Cook in batches so you don't overcrowd the fritters, causing them to undercook or stick together.
    • Wait until the bottom half is fully browned and cooked before flipping your fritters, so keep them from falling apart during the flip.
    • To discard the oil, wait until it's fully cooled and add it to an empty jar or bottle and then throw it away.
    • Garnish your corn fritters with shredded cheese, chives, sour cream, or aioli sauce.

Nutrition

Calories: 364kcal | Carbohydrates: 15g | Protein: 5g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 332mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg