Corn Fritters with cornmeal are a great southern side dish for summer barbecues, as well as any gathering. The fritters are easy to make using corn on the cob or corn right out of the can. This simple recipe only uses five ingredients for a quick and easy addition to a meal that everyone will love.
Y’all will love this recipe for corn fritters using canned corn. It’s easy to whip up in about five minutes, plus ten more to fry them. This is a bona fide recipe that has been on southern tables for generations.
Plus, the recipe is super inexpensive and versatile. If you get on Pinterest, you can see a huge variety of ways to make the fritters from adding cilantro, onions, jalapeños, and so much more. You can even add a little sugar to them for a sweet treat. You can also make them gluten-free, egg-free, or just about any way you’d like to.
This is one of my favorite recipes. The truth is, I will eat corn any way I can get it. I love the stuff. My grandparents raised corn on their farm in Tennessee and my grandmother had it at almost every meal. As a youngin’, I once ate twelve ears in one sitting. Yep, twelve full ears of corn. The only bad part is that I didn’t have room for pie after.
What are corn fritters made of?
- Corn (you can use canned, frozen, or scrape off the corn on the cob), cornmeal, all-purpose flour, egg, grated parmesan cheese, salt, and pepper.
Where are corn fritters from?
- They originated as a Native American cuisine and later became a southern side dish. You will find the southern corn fritters on tables all over the South. They are also a popular side dish in Indonesia.
Recipe and printable instructions listed below
First, add the corn to a medium-large bowl. I used canned corn because I was in a bit of a hurry and this is a great recipe for corn fritters using canned corn.
You’ll need two cups of corn for this recipe, and it required about 1-1/2 cans of yellow corn.
You can use yellow or white corn and if you’d like them to be super fresh, you can scrape it right off the cob. It will take several cooked ears to get enough corn to equal two cups.
Second, add the beaten egg to the bowl. The egg is one of the ingredients that will help hold the fritters together while frying.
Next, you’re going to add the cornmeal to the bowl.
Now, add the all-purpose flour. The cornmeal, egg, and all-purpose flour work together to hold everything together while frying. If it still seems too dry, add another egg to the mixture.
Next, add the grated parmesan cheese to the bowl. You don’t have to add the cheese, but it does give it a lot of flavor.
I used store-bought pre-grated parmesan cheese. I didn’t want to spend a lot of time grating the parmesan, so I opted for the easy route, but still just as tasty.
Finally, add a pinch of salt and pepper. If you’d like to add other ingredients, now is the time.
Stir everything together.
Cooking the fritters
Heat up some vegetable oil in a frying pan on medium heat. I used enough oil to get about 1/4-inch in the pan.
Spoon out some of the corn fritter mixture into your hand and create a ball before putting it in the frying pan, that way you will be able to keep it together.
Once you get it into the pan, take your spoon and press it down with ease so it doesn’t fall apart. Allow the corn fritters to cook for about five to six minutes on one side, or until they are golden brown.
Don’t be tempted to check before that time because the fritters might fall apart if you try to turn them over too soon – speaking from experience here.
Flip the fritters over and allow them to cook until they are golden brown and crispy all over.
After they cook, place them on a paper towel to drain off the grease and set aside until you’re ready to eat them.
I like to sprinkle a little bit of dried parsley on them if I have some in the cabinet. It just adds a bit of color.
What’s the difference between hush puppies and corn fritters?
You can make old fashioned corn fritters with corn, cornmeal, flour, parmesan cheese, salt, and pepper. They are formed into small flat patties and are fried until golden brown.
Hush puppies are small round balls with cornbread, buttermilk, and seasonings. You fry the hush puppies until they are golden and crispy on the outside.
How do you reheat corn fritters?
Corn fritters are best reheated in the toaster oven that way they will be nice and crispy again when done. You can pop them in the microwave, but they will not be crispy anymore and might end up tough to bite into.
What can be made with corn?
Oh, the options are endless. Here are a few ideas to make with corn:
- Corn fritters
- Scalloped corn with cheese
- Moist Jiffy Cornbread
- Corn chowder
- Sweet corn spoonbread
- Corn succotash
- Corn Casserole
Is white corn sweeter than yellow corn?
Depends on who you ask. I am in the yellow corn is sweeter camp. However, in reality, both white and yellow corn can be sweet, you’re only seeing a difference in color.
What can you dip corn fritters in?
- Jalapeño Dip Mix from The Pantry Club
- Sour Cream
- Spicy Aioli
- Sweet Honey Mustard
- Maple Syrup
Other dishes that go well with corn fritters:
- Oven Baked Potato Wedges
- Pesto Chicken Recipe
- Breaded Chicken Recipe
- Baked Buttermilk Chicken Strips
- Barbecue chicken or pork
- Barbecue ribs
Can fritters be frozen?
Yes, you can freeze fritters, just be sure to wrap them in an airtight container. You can defrost them by setting them on the counter for an hour or so and then heating up in the toaster oven before serving.
- 2 cups corn
- 1/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1 egg
- 1/2 cup grated parmesan cheese
- pinch of salt and pepper
- vegetable oil for frying
- Begin heating the vegetable oil in a frying pan on medium heat.
- Add the corn, cornmeal, flour, egg, parmesan cheese, salt, and pepper to a medium-sized bowl.
- Mix together and press into a ball in your hand to create a fritter.
- Add to the hot vegetable oil and press down easily with your spoon or spatula to make a patty.
- Fry on each side for five to six minutes or until the fritters are golden brown and crispy on each side.
- Remove from skillet and place on a paper town to drain the oil.
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Serving Size:1 fritter
Amount Per Serving: Calories: 114 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 29mg Sodium: 133mg Carbohydrates: 15g Fiber: 1g Sugar: 2g Protein: 5g
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