Sweet, savory, and studded with sweet corn and fried to golden perfection, these Southern Fried Corn Fritters are outrageously delicious! They’re crispy on the outside and soft on the inside, make the perfect small bites for appetizers or snacks, and are irresistible served as a side dish.
Serve these perfect little bites as an appetizer with Cream Cheese Sausage Dip, or cool Dill Pickle Dip and Creamy Deviled Eggs.
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Every time I make this recipe, it brings back the best memories. My Grandmother made the most amazing corn fritters, and I love carrying on her tradition. I also love sharing such a cherished recipe with you so that you can make your own special memories with this delicious Southern dish.
What Is A Corn Fritter?
Traditionally, corn fritters, a beloved Southern dish, combine fresh corn kernels with flour, eggs, and seasonings. This makes a thick, rich batter that’s then fried until golden brown, resulting in crispy and savory fritters with a tender interior. Sometimes, corn fritters have additional ingredients, like onions, peppers, or cheese, for added flavor.
Are Corn Fritters The Same As Hush Puppies?
No, corn fritters and hush puppies are not the same, although they share some similarities. Both dishes are made from a batter containing cornmeal along with other ingredients. The texture of hush puppies is generally denser than the lighter and fluffier texture of corn fritters.
Southern Corn Fritter Ingredients
- Vegetable Oil – used for frying. You can substitute peanut oil or canola oil if needed.
- Cornmeal
- All-purpose Flour
- Salt and Pepper – add, depending on how much seasoning you like.
- Granulated Sugar
- Whole Milk – you can use low-fat or 2% if necessary.
- Egg
- Fresh Corn – scraped from the cob. Canned, or frozen thawed whole-kernel corn can be used, but make sure to drain it well.
Scroll Down For Measurements And Instructions
How To Make Corn Fritters
- Make the corn fritter batter. Add all the ingredients to a bowl and gently stir to combine.
- Heat the oil in a deep skillet or pot to approximately 350 degrees.
- Fry the fritters. Using a small to medium-sized ice cream scoop, gently place the batter into the hot oil and cook for approximately 2-3 minutes on each side or until it turns golden brown. Flip them gently to cook evenly.
- Drain and serve. After the fritters turn a beautiful golden color, remove them using a slotted spoon onto a paper towel-lined plate.
Tips For Making Perfect Fried Corn Fritters
- Use fresh corn kernels for the best flavor. If fresh corn is unavailable, you can use canned or frozen corn, but be sure to drain well.
- Make sure the oil is hot before adding the batter. If the oil is not hot enough, the fritters may turn out greasy.
- Avoid overcrowding the pan to allow the fritters enough space to cook evenly and achieve a golden brown color.
- Serve the fritters immediately after frying for the best taste and texture.
Frequently Asked Questions With Answers
Yes, you can make the corn fritters ahead of time and reheat them in the oven or air fryer on low. However, they are best enjoyed fresh and crispy.
All-purpose flour is recommended for this recipe, but you can experiment with alternative flours like gluten-free (1 to 1 ratio) flour. Keep in mind that the texture and taste may vary slightly.
Yes! After frying, allow them to cool completely, then place them in an airtight container or freezer bag. To reheat, simply place them in a preheated oven until warmed through.
You bet. Add some heat by adding spices like cayenne pepper or chili powder to the batter for a spicy kick.
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What’s Good To Serve With Southern Fried Corn Fritters?
- For breakfast with Homemade Sausage Gravy, or Breakfast Burrito Bowls.
- As an appetizer alongside Dill Pickle Herb Dip, Crock Pot Beer Cheese Dip, or Fresh Tomato Relish.
- Serve them as a side dish with Award Winning Southern Soul Chili, Air Fryer Nashville Hot Chicken or Crock Pot Country Style Pork Ribs.
More Yummy Recipes With Corn
If you tried this Southern Corn Fritter Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- vegetable oil for frying
- ¾ cup cornmeal
- ½ cup all purpose flour
- 2 teaspoons baking powder
- salt and pepper to taste
- ½ teaspoon sugar
- ¾ cup milk
- 1 egg – beaten
- 2 cups freshly scraped corn (frozen corn can be used as well)
Instructions
- Place vegetable oil into a heavy bottom pot to a depth of about 3 inches.
- Using a thermometer, heat oil to 350 to 355 degrees.
- Combine dry ingredients in a large bowl.
- Whisk together milk and egg, then pour into the dry ingredients. Add a little more milk if needed. Batter should be thick but smooth. Stir in corn.
- Drop fritters into hot oil using a 2 teaspoon scoop (2 spoons work as well.)
- Cook fritters until golden brown, turning once, about 3 to 4 minutes per batch. Do not overcrowd pot and adjust the heat to keep the temperature consistent.
- Drain on paper towels and sprinkle with kosher salt if desired. Serve immediately or keep warm in oven.
Video
Notes
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- Use fresh corn kernels for the best flavor. If fresh corn is unavailable, you can use canned or frozen corn, but be sure to drain them well.
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- Make sure the oil is hot enough before adding the batter. If the oil is not hot enough, the fritters may turn out greasy.
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- Avoid overcrowding the pan to allow the fritters enough space to cook evenly and achieve a golden brown color.
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- Serve the fritters immediately after frying for the best taste and texture.
Nutrition
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The recipe indicates 8 servings. I am wondering approximately how many fritters will be in each of those servings?
That would depend on how large you make the fritters. It will work out great using about a tablespoon size of dough.
~Donya
I am wondering if i can bake corn fritters to make them a little healthier? Oooh, maybe use an air frier you think? Just wondering, thanks.
Mik
I’ve never tested it any other way but feel free to give it a try. Let me know what you come up with!
~Donya
They ultimately came out OK, but I discovered after the first batch that my fritter batter was probably not thick enough. I did follow the instructions to a tee through. My problem ended up being that I couldn’t get them out of the spoon in a clean drop. Oh Well. I ended up using a 1/4 cup to drop them and the were divine. My maiden voyage with a fritter. Next time I will move forward as a seasoned professional.
Great job, Kate! It does take a little practice to get a “clean drop” and it sounds like you’ve mastered it. Thank you for the terrific rating!
~Donya
Gosh these were fantastic. I couldn’t resist adding some chopped jalapeños and a dash of cayenne. Thanks for sharing 👍
Hey there Cynthia!
Thank you so very much for this sweet comment and your phenomenal rating! Thrilled to hear you liked these Corn Fritters, adding jalapenos sounds amazing for a little kick. I appreciate your support, if you have any questions about a recipe feel free to ask!
~Donya
Oh My Gosh, I just love corn fritters! These look so delicious, in fact, I will be featuring them in my Top 10 Favorites post from the In and Out of the Kitchen Link party. I am so sorry it took me so long to get here to thank you for linking up. I was in a "vortex" myself!Cynthia at http://FeedingBig.com
Thanks Cynthia! That vortex is a crazy thing, right? I'm glad you liked the fritters and am just tickled that you shared the recipe as one of your Top 10 Favorites. xo Donya