Easy corn fritters from scratch are the perfect way to use sweet, summer corn.
These sweet and savory fritters are a great snack. You can use frozen or canned corn in place of fresh if it isn’t available to make corn nugget recipes. The batter is made with pantry staples like flour, cornmeal and baking powder.
Corn fritters from scratch
Simple buttermilk fritters are made with a handful of pantry staples mixed with fresh, frozen or canned corn. They taste best with fresh corn, but that’s not always an option. I’ve made them with frozen corn and canned corn as well and every version is delicious.
This recipe was born from a love of corn fritters that I used to get at a place called Roll n Roaster in Brooklyn. While they’re not exactly the same, they’re pretty darn good!
These sweet corn fritters are always a big hit with kids, which makes them a great project to do together. Get the kids in the kitchen and have them help you with the mixing or measuring. Little ones can stir a few ingredients together while older ones can help measure the ingredients for corn fritters.
How to make corn fritters from scratch
Most of the ingredients for these corn fritters are probably in your kitchen already. A quick mix of batter and they are dropped into hot oil to puff up before getting scooped out and drained on paper towel.
For this recipe, the buttermilk and eggs should be room temperature. The reason for this is because we will be mixing them with melted butter. If you add melted butter to cold ingredients, it will result in hard little flecks of butter floating around in the liquid.
If we add melted butter to room temperature liquids, it will blend together nicely.
Mix the dry ingredients together in a medium bowl. Whisk the wet ingredients together, (I usually do this in a glass measuring cup) then pour the wet ingredients in and give it a stir. Add the corn, fold it in well and we’re ready to drop them into the hot oil.
I used a one ounce scoop to form the fritters. It keeps them consistent, so they cook at the same rate and they’ll be consistent in size.
In order to use the least amount of oil, choose your smallest pot with the tallest sides, like this 1.5 quart sauce pan. You’ll have to fry in a few batches, but you will use less oil by choosing a smaller pot.
These sweet and savory corn fritters are a great snack or side dish for dinner and they are really easy to make, which is definitely a plus.
How to make buttermilk
What if you don’t have buttermilk? No problem! Add 1 tablespoon of lemon juice or white vinegar to one cup of milk, minus a tablespoon. We’re going to replace a tablespoon of milk with a tablespoon of vinegar or lemon juice.
Let it stand at room temperature for 5 – 10 minutes. You’ll see curdled bits after a few minutes, that’s exactly what we want. Give it a stir and add to the recipe, curdled bits and all.
Sweet corn fritter recipe
Now that we have these delicious corn nuggets, we need a sauce for dipping. The corn fritter dipping sauce I use is a spicy honey. You can use whatever you like, but I prefer something a little sweet with a bit of heat.
If you’re serving them to the kids, I would skip the heat in the sauce or skip the sauce altogether for really small kids.
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- 1 cup all-purpose flour
- 2/3 cup coarse cornmeal
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/2 tsp black pepper
- 1 teaspoon baking powder
- 2 large eggs (room temp)
- 3/4 - 1 cup buttermilk (cool room temp, not cold)
- 2 tablespoons butter, melted and cooled
- 2 cups fresh corn kernels, about 3 ears
- oil for frying, canola or peanut suggested; roughly 2 quarts, depending on size of pot
- Spicy honey for dipping
- In a deep, heavy pot, heat oil to 350 - 360 degrees.
- In a medium bowl, whisk together flour, cornmeal, sugar, salt, pepper, and baking powder.
- In a separate bowl, whisk egg, buttermilk and melted butter together. Pour egg mixture into flour mixture and whisk to combine.
- Stir in corn kernels.
- Carefully drop batter into hot oil by the spoonful or using a small cookie scoop. Drop as close to the surface of the oil as possible to avoid a splash. The corn may "pop" a bit causing the oil to spatter, so be careful when turning fritters in the oil.
- Let fritters cook until golden brown, turning them every so often so they brown all over. Remove from oil with a slotted spoon (or spider) and set on a plate lined with paper towel to drain excess oil.
- Serve immediately, preferably with spicy honey for dipping.
I made them plain here, but here is a short list of suggested mix-ins:
crumbled bacon / crab / bell peppers / cheese / lobster / hot peppers
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Amount Per Serving: Calories: 156Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 306mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 5g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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