Total Time
Prep 15 mins
Cook 30 mins


Ingredients Nutrition


  1. Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
  2. In a medium sized bowl combine the corn juice you've just measured and the eggs.
  3. Use a whisk to beat them smooth.
  4. Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
  5. Add the drained corn and mix again.
  6. Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
  7. When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker.
  8. After they have browned on both sides, transfer them to a plate to keep warm.
  9. Add more fat to the pan as necessary.
  10. This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
  11. I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!
Most Helpful

4 5

This was the first time I have made/had a corn fritter so I didn't have any expectations with this recipe. The canned corn was nice and crisp in the fritter, I liked the overall texture of the fritter. I felt it needed a little more flavor but, assume that is why people eat it with syrup or butter. I used butter with mine. I used more oil that what was called for, it didn't seem like 2 TBS of oil was enough for the size of pan I chose to use. I do think the cooking temperature was right on the money. Anything higher than reccomended will cook your fritter on the outside and not on the inside. Thank you for sharing this recipe. Made for PAC Fall 2009