Corn Fritters

kernels from 3 ears of fresh corn
1 egg
1/3 cup milk
1/4 cup cornmeal
1/4 cup flour
2 tablespoons oil
1/2 teaspoon sugar


In a large bowl throughly mix together all of the ingredients without mushing up the corn. Heat the oil in a large pan, and drop 1/4 cup dollops of the batter on the oil. Fry until golden brown, about 2 minutes per side. Drain on paper towel lined plates and serve immediately.

My thoughts:

When I brought home 24 ears of corn from the farm stand I knew it was time to make fritters. I had never made them before but they are really easy, sort of like making blueberry pancakes but with corn. I decided to use half cornmeal half flour for extra corn goodness, but you could also just use flour. My favorite part is how the corn stays sweet and crisp and is a perfect foil to the almost fluffy batter.


  1. 24 ears of corn??? That’s…a lot of corn πŸ™‚ I love those little golden corn fritters, they make such a sensational breakfast on a cold winter’s day. I’ll have to give your recipe a shot πŸ™‚

  2. I bought fresh corn at the market on Friday and I think I may have to give these a try. Just lovely, Rachel!

  3. Those look great!
    I keep thinking about making these…for some reason I keep finding recipes for them in every magazine I pick up. I think I will give it a go.

  4. These look great!

  5. Yum! I looove fresh corn season. I’m so excited because I’m not working this week and can get to the local farmer’s market. I hope they have corn so I can make corn on the cob and fritters!

  6. wow those look good! i haven’t had one before, i am going to have to try it. πŸ™‚

  7. i tried this and failed miserably. are you sure i wasn’t supposed to coook the corn first? maybe my portions were off? anyway, my dolups came apart almost as soon as they left the spoon.

  8. Positive! I made and created the recipe myself. Maybe you had old corn or didn’t mix it enough. Was your oil hot??