Fresh Corn Fritters
Fresh Corn Fritters are a simple classic that highlights sweet corn in a crisp, golden batter. Separating the eggs and folding in stiff whites keeps the fritters light while they fry.
Serve them warm as a snack, side dish, or breakfast treat—especially with a drizzle of maple syrup.
Fresh Corn Fritter
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 eggs, separated
- 1 1/2 cups fresh corn (about 3 ears), cut from the cob
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil (for batter)
- Vegetable oil (for frying)
- Maple syrup (optional, for serving)
Instructions
- In a bowl, mix flour, salt, and baking powder.
- Beat egg yolks, then stir in corn and pepper.
- Stir in the flour mixture and 1 tablespoon oil.
- In a separate bowl, beat egg whites until stiff but not dry.
- Fold egg whites into the batter.
- Heat about 1/2 inch oil in a skillet over medium heat.
- Drop batter by tablespoonfuls into hot oil. Fry until golden brown, turning once.
- Drain on paper towels. Serve warm with maple syrup if desired.
Yield: about 18 fritters
FAQ
Can I use frozen or canned corn?
Fresh corn is best for sweetness and texture, but thawed frozen corn can work. Drain well if using canned corn.
Why separate the eggs?
Beaten egg whites make the fritters lighter and help them puff slightly while frying.
What oil temperature should I use?
Medium heat works well. If you have a thermometer, aim for about 350°F so they brown evenly without absorbing too much oil.
What should I serve with corn fritters?
They’re great with maple syrup, sour cream, or as a savory side with chili or barbecue.