Corn Fritters With Chives

"I usually deep fry my corn fritters, decided to try out the pancake version of cooking them and they turned out great!"
photo by Pasider photo by Pasider
photo by Pasider
Ready In:




  • Sift flour, baking soda, salt and pepper together.
  • In a seperate bowl add all eggs and lightly beat.
  • Combine dry and wet ingredients together and mix until you have a pancake mix consistency.
  • Add corn and stir until blended.
  • Add chopped chives and blend.
  • Preheat girdle to 350 degrees F.
  • Drop mixture by tablespoons fills onto pre-heated girdle. Cook on one side for 4 - 5 minutes or until golden then flip to do the other side for 4 - 5 minutes.
  • Turn heat down to 200 and flip again for 1 minute on each side.

Questions & Replies

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  1. I was NOT a fan of these. I ate them b/c I cooked 'em, but to me they tast so much like pancakes that I will eat the leftovers for BF tomorrow. I ate them topped with sour cream and another one topped with honey which was good. basically they are pancakes with corn in em!
  2. I made these exactly as directed, except that I wasn't too sure if the batter had enough liquid, so I added in the liquid from the can of corn. Another time I'll try it without, I got nice pancakes and everyone loved them, but if I'd omitted the extra liquid they would have been more compact. And I actually just added salt and pepper to taste, not caring for a lot of seasoning. But everyone loved these, and I'll definitely be making them more often! Made for PAC Spring 2008
  3. i was looking for a way to use some fresh chives & came across this recipe. I added some grated carrots & a little bit of water - i found the batter a tad dry. I also threw in some dry parsley & thyme for added flavor. I cut back on the black pepper - 1 full tsp is quite a bit & it was still pretty peppery. I'd probably stick to 1/4 to 1/2 a tsp next time. All in all, they were really, really good & fluffed up quite nicely. Something different that can be served as a side or as a main dish. I served mine with sour cream for dipping. Definitely a keeper!
  4. recently i needed something to go with leftover baked spaghetti, so i used your recipe, but added some garlic and italian seasoning---turned out terrific. the savory flavor was a big change from the sweetness of most corn fritters


Originally from New Zealand, living in Southern California with my American husband. Couldn't cook toast when I got married so went to Chef School. Chef & Photographer.
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