Fresh Corn Fritters
Fresh Corn Fritters are a classic summer treat that highlights sweet corn in a crisp, golden batter. Beating the egg whites separately keeps these fritters wonderfully light and puffy.
Serve them warm as a snack, side dish, or breakfast treat — especially delicious with a drizzle of maple syrup.
Fresh Corn Fritters
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 eggs, separated
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil (for the batter)
- Vegetable oil for frying (about ½ inch depth in the skillet)
- Maple syrup (optional, for serving)
Instructions
- In a mixing bowl, combine the flour, salt, and baking powder.
- Beat the egg yolks; stir in the fresh corn kernels, pepper, flour mixture, and 1 tablespoon oil.
- In a separate clean bowl, beat the egg whites until stiff but not dry. Gently fold the whites into the corn batter.
- Heat about ½ inch of vegetable oil in a large skillet over medium heat.
- Drop the batter by heaping tablespoonfuls into the hot oil. Fry until golden brown on the bottom, then turn and fry the other side.
- Remove with a slotted spoon and drain on paper towels. Serve warm.
Yield: About 18 fritters
Fresh Corn Fritters FAQ
Can I use frozen or canned corn?
Fresh corn gives the best flavor and texture, but you can use thawed and well-drained frozen corn. If using canned, drain thoroughly and pat dry.
Why separate the eggs?
Beating the egg whites until stiff and folding them in creates a lighter, airier fritter that puffs up nicely when fried.
What oil temperature should I use?
Medium heat (around 350°F if using a thermometer) is ideal. The fritters should sizzle gently and brown evenly without absorbing excess oil.
What should I serve with corn fritters?
They pair wonderfully with maple syrup for breakfast or as a sweet snack. For savory, try sour cream, hot sauce, or serve alongside chili or barbecue.