I just made Southern Corn Fritters that are crisp on the outside and thick like a corn pancake inside, and the applesauce dip ruined my plans for plain snacks so keep scrolling.

Jump to Recipe

I’m obsessed with Southern Corn Fritters for one stupid reason: the outside gets a little crisp while the middle stays thick and swoon-worthy. I crave that contrast.

I love dunking them in applesauce or syrup and pretending it’s fine to eat half a skillet. There’s something about raw corn kernels studding a batter that feels honest and ridiculous at once.

I call this my Corn Cakes Recipe Easy because it’s lazy and dramatic all at once. But mostly I love the way they vanish, hot and a little greasy and impossible to resist.

I could eat them every single day.

Ingredients

Print Recipe (No Advertisments)

Fresh or canned corn: sweet pop and juicy crunch in every bite.
All-purpose flour: gives body and lightness, so fritters hold together.
Yellow cornmeal: adds rustic grit and toasty corn flavor, kinda fun.
Baking powder: makes them fluffy; you want that pillowy interior.
Salt: wakes everything up, simple but totally necessary.
Granulated sugar: I add it for subtle sweetness, balances the corn.
Eggs: bind it all and add protein, makes them hearty.
Milk: keeps batter tender; whole milk makes it richer.
Melted butter or oil: brings moisture and a little richness.
Onion or green onions: adds sharpness and fresh green notes.
Vegetable oil for frying: gives crisp edges and golden color.
Applesauce or maple syrup: sweet dip option, playful and homey.

Ingredient Quantities

2 cups corn kernels (fresh, canned and drained, or frozen and thawed)

1 cup all purpose flour

1/4 cup yellow cornmeal

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon granulated sugar (optional, but I usually add it)

2 large eggs, beaten

3/4 cup milk (whole or 2 percent works best)

2 tablespoons melted butter or vegetable oil

1/4 cup finely chopped onion or 2 green onions, thinly sliced (optional)

1/2 cup vegetable oil for frying

Applesauce or maple syrup for dipping or serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl whisk together 1 cup flour, 1/4 cup cornmeal, 1 tablespoon baking powder, 1 teaspoon salt and 1 tablespoon sugar if you want a touch of sweetness, mix till uniform.

2. In another bowl beat 2 large eggs then stir in 3/4 cup milk and 2 tablespoons melted butter or vegetable oil, don’t worry if it’s a little lumpy.

3. Add the wet mix to the dry ingredients and stir gently until mostly combined, a few lumps are okay don’t overmix or the fritters get tough.

4. Fold in 2 cups corn kernels (fresh, canned and drained or thawed frozen) and 1/4 cup finely chopped onion or 2 thinly sliced green onions if using, make sure the corn is evenly distributed.

5. Let the batter rest for 5 to 10 minutes while you heat the oil, this helps the cornmeal hydrate and makes a thicker pancake like fritter.

6. Pour 1/2 cup vegetable oil into a heavy skillet and heat over medium heat until shimmering but not smoking, you want it hot enough to sizzle when a drop of batter hits it.

7. Spoon heaping tablespoons of batter into the hot oil, flatten slightly with the back of the spoon to make about 3 inch rounds, fry in batches so they don’t crowd the pan.

8. Cook each fritter 2 to 3 minutes per side until golden brown and cooked through, adjust heat if they brown too fast. Use a spatula to flip gently.

9. Drain fritters on paper towels to remove excess oil and keep warm in a low oven if needed. Serve hot with applesauce or maple syrup for dipping, theyre great as a snack or summer appetizer.

Equipment Needed

1. Large mixing bowl
2. Smaller mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula for stirring
6. Heavy skillet or frying pan (10 to 12 inch)
7. Slotted spatula or turner for flipping
8. Tongs or a slotted spoon and a plate lined with paper towels for draining

FAQ

Q: Can I use frozen or canned corn instead of fresh?

A: Yes. Canned should be drained well and patted dry so the batter isn't watery. Frozen works fine too but thaw and squeeze out extra water. Fresh is best if you got it, but all three are ok.

Q: How do I keep the fritters from falling apart while frying?

A: Make sure the batter is thick enough to hold the corn together. Let the oil get hot before adding fritters, about medium high so they sizzle. Flip gently with a spatula and don't overcrowd the pan so they cook evenly.

Q: Can I make the batter ahead of time?

A: You can mix the dry parts together ahead and store in the fridge, but add eggs and milk right before frying. If you make full batter early, it might get soggy from the corn and rise less when fried.

Q: How do I get them extra crispy?

A: Use a little more cornmeal and make sure oil is hot. Fry in batches so oil temp stays steady. After frying, drain on a rack or paper towels and give them a minute on a warm oven sheet to stay crisp.

Q: Are these good for kids, and what should I serve with them?

A: Kids love them. They're slightly sweet and crunchy. Serve with applesauce or maple syrup like Mom did, or try sour cream, salsa, or a simple hot sauce for grown ups.

Q: Can I bake them instead of frying?

A: Yes, but they won't be as crispy. Drop scoops on a greased sheet, brush tops with oil or butter, and bake at 425 F for about 12 to 15 minutes, flipping once. They'll be lighter but not the same as pan fried.

Mom Corn Fritters Recipe Substitutions and Variations

All purpose flour: substitute with whole wheat flour for nuttier flavor (use slightly less or add 1-2 tbsp extra milk if batter seems thick), or use a 1-to-1 gluten free baking blend if you need GF.
2 large eggs: swap for flax eggs (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min) for a vegan option, or use 1/4 cup plain yogurt per egg to keep fritters moist.
3/4 cup milk: buttermilk gives tang and fluffier fritters, or use unsweetened soy or oat milk for a dairy free choice (same volume).
1/4 cup yellow cornmeal: polenta or fine grits work fine, or use an extra 2 tbsp flour if you don’t have cornmeal (you’ll lose a bit of texture).

Pro Tips

1. If you’re using canned corn really dry it well with paper towels, or your batter will get watery and the fritters wont crisp up. Same with thawed frozen corn, squeeze excess moisture.

2. Let the batter rest 5 to 10 minutes like the recipe says — that little wait hydrates the cornmeal and helps the fritters hold together. If it seems too thick after resting, add a tablespoon of milk at a time instead of dumping a bunch in.

3. Get the oil hot enough to sizzle when a drop of batter hits it, but not smoking. Medium heat usually works; too hot and the outside burns while the center stays raw, too cool and they soak up oil and get greasy. Adjust heat between batches.

4. Fry in small batches and dont fiddle with them. Crowding the pan kills the oil temperature, and flipping too early makes them fall apart. Use a slotted spatula, flip gently, and drain on paper towels. Keep finished fritters warm in a low oven if you need to make a bunch.

Mom Corn Fritters Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made Southern Corn Fritters that are crisp on the outside and thick like a corn pancake inside, and the applesauce dip ruined my plans for plain snacks so keep scrolling.

Servings

servings

Calories

270

kcal

Equipment: 1. Large mixing bowl
2. Smaller mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula for stirring
6. Heavy skillet or frying pan (10 to 12 inch)
7. Slotted spatula or turner for flipping
8. Tongs or a slotted spoon and a plate lined with paper towels for draining

Ingredients

2 cups corn kernels (fresh, canned and drained, or frozen and thawed)
1 cup all purpose flour
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar (optional, but I usually add it)
2 large eggs, beaten
3/4 cup milk (whole or 2 percent works best)
2 tablespoons melted butter or vegetable oil
1/4 cup finely chopped onion or 2 green onions, thinly sliced (optional)
1/2 cup vegetable oil for frying
Applesauce or maple syrup for dipping or serving (optional)

Directions

In a large bowl whisk together 1 cup flour, 1/4 cup cornmeal, 1 tablespoon baking powder, 1 teaspoon salt and 1 tablespoon sugar if you want a touch of sweetness, mix till uniform.
In another bowl beat 2 large eggs then stir in 3/4 cup milk and 2 tablespoons melted butter or vegetable oil, don't worry if it's a little lumpy.
Add the wet mix to the dry ingredients and stir gently until mostly combined, a few lumps are okay don't overmix or the fritters get tough.
Fold in 2 cups corn kernels (fresh, canned and drained or thawed frozen) and 1/4 cup finely chopped onion or 2 thinly sliced green onions if using, make sure the corn is evenly distributed.
Let the batter rest for 5 to 10 minutes while you heat the oil, this helps the cornmeal hydrate and makes a thicker pancake like fritter.
Pour 1/2 cup vegetable oil into a heavy skillet and heat over medium heat until shimmering but not smoking, you want it hot enough to sizzle when a drop of batter hits it.
Spoon heaping tablespoons of batter into the hot oil, flatten slightly with the back of the spoon to make about 3 inch rounds, fry in batches so they don't crowd the pan.
Cook each fritter 2 to 3 minutes per side until golden brown and cooked through, adjust heat if they brown too fast. Use a spatula to flip gently.
Drain fritters on paper towels to remove excess oil and keep warm in a low oven if needed. Serve hot with applesauce or maple syrup for dipping, theyre great as a snack or summer appetizer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.