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How to Make Corn Fritters

What better way to enjoy fresh corn during its bounty than to make corn fritters! It’s great for a snack or even a lovely side dish for barbecued meats.


  • 2 large ears fresh sweet corn (or 1 packed cup of thawed, drained, frozen corn)
  • 2 large eggs
  • 1/4 cup whole milk
  • 1/4 cup all-purpose flour
  • 3 tablespoons yellow cornmeal
  • 1 1/2 teaspoon sugar
  • 1/2 teaspoon salt, or to taste
  • 2 1/2 teaspoons baking powder
  • peanut oil for frying (may substitute canola)


  1. Using a sharp knife, carefully shave the corn kernels off the cob over a large bowl.
  2. Scrape the juice from the cob into the bowl.
  3. Beat the eggs and milk into the corn kernels until thoroughly mixed.
  4. In another bowl, mix the flour, cornmeal, sugar, salt, and baking powder.
  5. Pour the corn mixture into the bowl and stir to form a thick batter.
  6. Pour oil into a heavy-duty skillet at about ¾ inch deep. Bring oil to 375 degrees F over medium high heat.
  7. When the oil is hot, drop rounded spoonfuls of batter carefully into the oil.
  8. Allow spaces in between fritters. They should not touch each other. You can choose to do two batches.
  9. Cook at about 3 minutes on each side or until the corn fritters are lightly brown.
  10. Drain fritters on wire rack or paper towels.
  11. Salt if desired, and then serve immediately.

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