Easy Corn Fritters
photo by limeandspoontt
- Ready In:
- 2 cups corn (frozen)
- 1 egg, well beaten
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 tablespoon butter, melted
- 2 teaspoons baking powder
- 1 cup flour
- 2⁄3 cup milk
- 1 tablespoon canola oil (more may be added to additional batches, but is not necessary)
- Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
- While corn is thawing, mix all of the remaining ingredients except oil in a large bowl.
- Add thawed corn to batter and mix well.
- Heat oil in a large non-stick skillet on medium-high.
- Drop spoonfuls of batter into skillet. Brown on both sides.
- Drain on paper towels before serving.
Just wanted to say thank you Karen for this recipe. I haven't had these since long before my Mother passed. Nowadays, corn fritters are fried globs of dough with a kernel running through. And my Mom never measured in the kitchen so some of her recipes are hard to nail! This was a little bit of "home" and a whole lot of "heaven!" thanks again!
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In the peak of summer I make this with grated summer yellow squash, corn cut fresh off the cob, and diced jalapenos, as they all ripen in my garden at the same time. I salt and drain the grated squash and squeeze it with a paper towel in the colander to remove excess moisture. I also use grated zucchini and eggplant with the corn as well. No matter how many I make, how big a batch hoping to freeze for later, they all get eaten within 2 days. The vegetarians, the omnivores, everyone loves them. The kick from the jalapenos really puts them over the top.