How To Make Corn Fritters

A crispy savoury snack, fritters are made the world over but the version which adds in corn is specific to South America. Crisp, golden brown, and studded with small bursts of yellow corn, these fritters can be served with dipping sauces that can be both sweet (cream, honey, or jam) and savoury (ketchup, mayonnaise, or chilli sauce).

There are several versions of these fritters, with many that use different variations of corn (such as creamed or roasted corn), or add melted butter to the batter to make it richer. The methods for making these also differ, with healthier versions calling for the fritters to be baked instead of fried. However, good old authentic Southern fritters use fresh summer corn, and are deep fried to ensure maximum crunchiness and a lovely golden brown colour.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 1 dozen fritters
Utensils: Medium bowl, spoon, pan, plates

Oil for frying: 3 cups
Sifted all-purpose flour: 1 cup
Baking powder: 1 teaspoon
Salt: 1/2 teaspoon
White sugar: 1/4 teaspoon
Egg, lightly beaten: 1
Milk: 1/2 cup
Shortening, melted: 1 tablespoon
Whole kernel corn, drained: 1 (12 ounce) can


  • 1

    Begin by heating up your oil. Use a heavy pot or deep fryer for this purpose, and bring the oil up to roughly 365 degrees F (185 degrees C).

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  • 2

    Next, combine the flour, baking powder, salt and sugar together in a medium bowl and mix well. Put this aside after mixing.

  • 3

    Take a bigger bowl, and proceed to beat together the egg, milk, and melted shortening in this. Add the flour mixture and stir until it forms a smooth paste.

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  • 4

    Toss in the corn kernels, and mix it all together. The batter should be smooth, and studded with the corn.

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  • 5

    Drop this fritter batter into the hot oil by spoonfuls. Fry until they become golden brown. Take them out, drain them on paper towels, and serve with ketchup, sweet chilli sauce, or any other dipping sauce you prefer. You may sprinkle frosting sugar or freshly ground pepper over the fritters, and keep them warm by storing them in the oven as you fry up several batches.

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