My easy Southern corn fritters are a delicious appetizer or snack that are prepared and ready to go in only 10 minutes. Simply mix the ingredients and fry them until they are golden and crispy. They are so incredibly tasty that you'll be making them over and over again.
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I may not be from the South, but I can appreciate a nice and crispy corn fritter straight out of the fryer. They can be savory or sweet, use only a handful of ingredients, and are ready to go in a snap.
They are one of my go-to recipes for when I need to come up with a side or appetizer at the last minute. Every time I serve these fritters, they disappear almost instantly and get rave reviews.
🥘 Ingredients
- Corn - 3 cups of corn. You can use fresh corn, canned corn (make sure to drain it well), or frozen corn that has been thawed.
- Flour - 1 cup of all-purpose flour will act as the base of the batter.
- Sugar (optional) - Add ¼ cup of granulated sugar if you prefer your corn fritters to be on the sweeter side.
- Baking Powder - 1 teaspoon of baking powder.
- Cayenne Pepper - ¼ teaspoon of cayenne pepper.
- Salt - ¼ teaspoon of salt.
- Pepper - ¼ teaspoon of ground black pepper.
- Eggs - 2 large eggs that have been beaten.
- Heavy Cream - ¾ cup of heavy cream.
- Oil - Some canola or vegetable oil for frying.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Southern Corn Fritters
The key to tasty fritters is making sure the oil is perfectly heated before dropping in the fritter batter. Go ahead and get a large mixing bowl, a frying pan, and a spoon.
This recipe will make about 12 fritters, but it depends on how large you make them.
Mix. In a large mixing bowl, stir together 3 cups of corn, 1 cup of all-purpose flour, ¼ cup of the optional sugar (if using), 1 teaspoon of baking powder, and ¼ teaspoon each of cayenne pepper, salt, and ground black pepper until everything is well combined.
Combine. Add 2 large beaten eggs and ¾ cup of heavy cream and stir until thoroughly incorporated.
Heat the oil. Add enough canola or vegetable oil to cover the bottom of a large skillet and place it over medium-high heat.
Scoop the batter. Use an ice cream scoop to scoop 4-5 scoops of the corn fritter batter into the hot frying oil.
Fry. Let the fritters fry for 2-3 minutes before flipping them over and frying for an additional 2-3 minutes. They should be golden brown with crisp edges when done.
Serve. Remove the cooked fritters from the pan and transfer them to a paper towel-lined plate. Serve immediately while warm.
🥗🥘🍲 Best Served With
You can top off these fritters with a generous spoonful of sour cream and some chives. If you're hosting guests or watching the game, make sure to serve them alongside some other yummy appetizers. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Add the optional sugar if you like your fritters to be a little sweeter, or you can leave it out for some more savory corn fritters.
- If you use canned corn, make sure it is thoroughly drained. If you used frozen corn, make sure you give it time to thaw out completely.
- You can add in some grated Parmesan cheese for some extra flavor.
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🥡 Storing & Reheating
Keep leftovers in a sealed container in the fridge for a few days.
Reheat your corn fritters in the oven so that they remain crispy. Place them on a baking sheet and warm them up at 350°F (175°C/Gas Mark 4) until heated through.
❓ Recipe FAQs
The main difference between these two Southern snacks is that fritters use standard white flour while hushpuppies are made using cornmeal. This gives hushpuppies more of a cornbread flavor.
You'll want to make sure that your oil is nice and hot before you start dropping the corn mixture in it. The hot oil will immediately make a nice crust that will hold your fritters together.
Having hot oil is important for achieving crispy fritters. If you drop the batter in before the oil is hot enough, the fritters will absorb the oil, making them soggy. Additionally, when you take them out of the oil, make sure to allow them to drain on a rack placed over a paper towel.
🌽 More Corn Recipes
- Creamed Corn - This sweet and quick side dish tastes so much better than the kind from a can.
- Grilled Corn On The Cob - Perfect for barbecues and family gatherings, this corn side is easy to make.
- Southern Fried Corn - You only need a handful of ingredients for this tasty dish.
- Jiffy Corn Casserole - A simple cornbread casserole that is loaded with creamed corn.
- Mexican Corn Fritters - This fritter variation uses chili powder and jalapenos.
- Elotes - Mexican street corn is a super popular and easy dish to make.
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📖 Recipe Card
Southern Corn Fritters
Ingredients
- 3 cups corn (either canned or thawed from frozen)
- 1 cup all-purpose flour
- ¼ cup sugar (optional)
- 1 teaspoon baking powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 large eggs (beaten)
- ¾ cup heavy cream
- canola oil (for frying)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large mixing bowl, stir together the corn, all-purpose flour, optional sugar (if using), baking powder, cayenne pepper, salt, and ground black pepper until everything is well combined.
- Add the beaten eggs and heavy cream and stir until thoroughly incorporated.
- Add enough canola or vegetable oil to cover the bottom of a large skillet and place it over medium-high heat.
- Use an ice cream scoop to scoop 4-5 scoops of the corn fritter batter into the hot frying oil.
- Let the fritters fry for 2-3 minutes before flipping them over and frying for an additional 2-3 minutes. They should be golden brown with crisp edges when done.
- Remove the cooked fritters from the pan and transfer them to a paper towel-lined plate. Serve immediately while warm.
Notes
- Add the optional sugar if you like your fritters to be a little sweeter, or you can leave it out for some more savory corn fritters!
- If you used canned corn, make sure it is thoroughly drained. If you used frozen corn, make sure you give it time to thaw out completely!
- You can add in some grated Parmesan cheese for some extra flavor!
- To store: Keep leftover corn fritters in a sealed container in the fridge for a few days.
- To reheat: Reheat your corn fritters in the oven so that they remain crispy!
Shelly H says
I made this this morning because I had a whole big bowl full of leftover corn and it taste really good. What I would change is, instead of heavy cream I would just use regular milk, the dough was kind of Pancakie. I would also add garlic powder and paprika. I really enjoyed it and will be making it again in the future.
Lynn OBrien says
Very good!
Anonymous says
You’re awesome I would like to see an air fryer recipe for corn fritters