Corn-based snacks! Nothing like a plateful of these nostalgic foodstuffs to warm up a chilly night. Take a bite—they are excellent!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 3 cups oil for frying
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon white sugar
- 1 large egg, lightly beaten
- ½ cup milk
- 1 tablespoon shortening, melted
- 1 (12 ounce) can whole kernel corn, drained
Instructions
- Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
- Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture. Stir in corn.
- Working in batches, drop fritter batter by spoonfuls into the hot oil. Fry until golden.
- Remove fritters with a slotted spoon and drain on paper towels.
- 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.
Reviews
This recipe is the closest to my childhood memory. We eat them with maple syrup.
I “supplemented” the corn with a bunch of other chopped vegetables. Sweet onion, red pepper, yellow pepper, orange pepper, chives, celery, and carrot. Served with mayo and horseradish… amazing!
These corn fritters are so easy and wonderful. A very versatile recipe that you can add to it.. yummy
Easy and delicious! Sprinkled a little powder sugar on them, they did not last long.
Quick and easy
I added extra sugar and just a little cayenne and fried in peanut oil. These were still really bland to me but the batter frys so nicely that I will definitely be using it for other things.
The corn fritters were excellent in terms of how they came out BUT either add a 1/3 cup- 1/2 cup sugar or dip them in maple syrup. Also ADD more milk. The batter is too thick as set forth in the recipe.
F-N OUTSTANDING Corn Fritters!! Excellent !!!!
We did not use oil to fry them, so we made them on a griddle. We made two batches. They turned out well. Thank you for the recipe.
It’s a simple and classic side dish. It goes great by itself or with seafood. I don’t add more sugar. I sprinkle mine with powdered confection sugar. It makes a nice sweet start at first bite then a salty sweet corn and fritter finish. Mmmgood.
Needs more sugar 1/4 teaspoon is so little that idk why it even has it. Other than that it’s good
This is by far the best corn fritter recipe I have ever tried. My mom (I’m 65) made corn fritters when we were small. This recipe brings back all those memories!!
I added a touch more milk and a bit more corn. I used corn on the cob. I cooked it then, cut it off the ear. Also addeda touch of onion and garlic pepper.. Other than that left it as read. It was a hit!
These were excellent – will definitely be making again! Don’t change the recipe like so many others do – there is NO need!!
This recipe was just perfect! They came out exactly as I wished
Loved this recipe. I didn’t have shortening so I used butter. Totally not the same I know, but still worked out. And I also used oatmilk as substitute for milk. Came out pretty delicious. I will try the actual recipe sometime though, but this time I just used what I had on hand. (:
Did as other reviewers recommended and used 2Tblsp sugar. No canned corn so I thawed 1 1/2 C frozen corn under cool, running water in a colander. Used couple inches oil in my cast iron frying pan and cooked 3-4 min each side. Fluffy, yummy and filling! Very basic recipe. Will make again and possibly try other reviewer recommended fillings!
I used frozen corn, added a little extra (personal preference) and also followed a suggestion from here to use 2T of sugar. Topped them with granulated and powdered sugar. YUM!
Canned or fresh corn is good, if you follow the recipe, this is a difficult dish to mess up. I wanted to add, if you want the crispness of fresh corn but it (fresh corn) is out of season, try defrosting frozen corn, available year round and is the closest to fresh you can get without the cob. The kernels have a sweet little pop to them.
Good recipe. Almost as good as my mammas but everything was better when mom made it!☺️
Have made this several times and my family loves them. I have to double the recipe in order that I can have some myself.