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Fresh Corn Fritters

Scott Phillips

Yield: Yields about 26 bite-size fritters.

Try these as an appetizer, served with Charred Tomato Salsa, as a side with grilled chicken or fish, or for breakfast with maple syrup.


  • 4-1/2 oz. (1 cup) all-purpose flour
  • 1/4 cup stone-ground yellow cornmeal
  • 2 tsp. baking powder
  • 1 tsp. sugar
  • 1/2 tsp. table salt; more for sprinkling
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 cup fresh corn kernels (from about 1 large or 2 small ears of corn), coarsely chopped
  • 1 to 1-1/2 cups vegetable oil
  • 1 recipe Charred Tomato Salsa (optional)

Nutritional Information

  • Calories (kcal) : 70
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 20
  • Sodium (mg): 120
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Protein (g): 2


  • In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.
  • Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it’s hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.
  • Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away with the salsa.


Rate or Review

Reviews (3 reviews)

  • klobucar | 08/29/2009

    These fritters were okay, but I added 1 Tbs of sugar rather than 1 Tsp and it made them better. The charred tomato salsa was perfect, and pretty easy to make. I don't think these fritters are good to transport and don't hold up well. They get very spongy after they cool.

  • Elonios | 08/18/2009

    These were good, but considering they were fried and had sour cream-and therefore a bit of an indulgence-they weren't anything special and I don't think I'd make them again. It was as though they were lacking something. To make something so rich I was expecting the taste to be special. They were light and fluffy-but tasted boring. The salsa was delicious and definitely enhanced the taste of these fritters,but next time I'd add the salsa to something else.

  • Erikalyf | 07/23/2009

    I love these!

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