How to Make Corn Fritters

Learning how to make corn fritters could be different depending on which part of this country you live in or are from. Since I have spent so many years living in Florida, my idea for corn a fritter is a sweet tasting snack. It was here that I learned to love this sweet delicious snack. I was served a bowl of crisply fried corn fritters covered completely with powdered sugar. How delicious! This could be a dessert.

How to Make Corn FrittersHow to Make Corn Fritters

For most of my life, corn was the main crop grown in the United States. Almost every farm had some fields planted in corn. Most was hog corn grown for the animals, but that did not stop us from eating it when it was first on the stalks. It actually has a very good flavor and we were able to eat it before the sweet corn was ready. Sweet corn was also plentiful when I was growing up with most families growing at least a few stalks. Every spring we looked forward to eating the first large pot of corn on the cob. Corn was also used in many different recipes.

Like I said, I did not learn how to make corn fritters until I moved to Florida. We just did not call them corn fritters but we called them corn cakes and corn patties. All are pretty much the same and the names are used interchangeably, I consider fritters to be crisply deep fried in hot fat. We only cooked with lard as the fat and Dad thought it was a waste of fat to deep fry anything. We would have “corncakes” for breakfast served with syrup. Corn patties went with our other meals and were not sweetened. Both of these were cooked in the big iron skillet with only a little fat.

Since I learned how to make corn fritters, I have learned a lot more. I came across old recipes for corn oysters. I am not really sure where this name came from but it seems they were quite popular around the south east coastal area. When these corn fritters are cooked the claim is that they resemble the local oysters. Some people would serve them with butter and syrup; some served them along side bacon with no sweetening.

Now that I have learned how to make corn fritters, I have found more recipes containing different ingredients. Almost all recipes have the basic same ones like flour, eggs and baking powder along with milk or some liquid. The difference is in the local popular seasonings. Areas in the Southwestern United States might include a variety of peppers and seasoning like chili seasoning, cumin, onion and maybe garlic.

SOUTHERN CORN FRITTERS

Southern Corn FrittersSouthern Corn Fritters

Learn how to make corn fritters with Southern sweetness.

  • 1 Cup flour
  • 2 Teaspoons sugar
  • 1 Teaspoon baking powder
  • 2 Beaten eggs
  • ½ Cup milk
  • 1 ½ Cups corn (Cooked or canned; drained)
  • Vegetable oil
  • Powdered sugar

Sift together the flour, sugar and baking powder.
Combine eggs and milk; mix with dry ingredients.
Stir in well drained corn until blended.
Heat oil 1 inch deep in deep heavy pot.
Drop batter by half tablespoon into hot oil.
Cook until golden brown on all sides.
Drain on paper towels; sift powdered sugar over fritters.
Serves 6.

JALAPENO CORN FRITTERS

Jalapeno Corn FrittersJalapeno Corn Fritters

Learn how to make corn fritters with Southwestern flavors.

  • 2 Cups milk (Divided)
  • 1 Cup quick cooking yellow grits
  • 3 Tablespoons softened butter
  • 1 Teaspoon baking powder
  • 1 Teaspoon salt
  • 2 Beaten eggs
  • ¼ Cup chopped red bell pepper (Chop fine)
  • ½ Cup chopped green onion (Chop fine)
  • 2 Teaspoons minced jalapeno pepper (Seeded)
  • 2 Tablespoons finely chopped basil
  • 1 Cup fresh corn
  • ¼ Cup flour
  • 2 Tablespoons olive oil (Divided)
  • Sour cream

Combine ½ CUP of the milk and grits; set aside.
Beat 1 ½ CUPS of milk in medium saucepan over medium high heat.
Bring just to a boil; add grits mixture stirring until thickened about 2 minutes.
Remove from heat and pour into a large bowl; cool slightly.
Add the butter and next 9 ingredients; blend well.
Heat 1 TABLESPOON of oil on griddle or skillet over medium heat.
Pour 1 tablespoon of batter for each fritter.
Cook fritters until tops are covered with bubbles and edges cooked.
Turn fritters over and cook other side; repeat with remaining batter.
Serve with sour cream; makes 24.

SPANISH CORN CAKES

Spanish Corn CakesSpanish Corn Cakes

Learn how to make corncakes which make great appetizers.

  • 1 ½ Cups corn kernels (Not frozen; drained if canned)
  • ½ Cup heavy cream
  • 1 Egg
  • 3 Tablespoons flour
  • ¼ Teaspoon sugar
  • ½ Teaspoon salt
  • 2 Teaspoons melted butter
  • Butter for frying

Combine corn and next 6 ingredients in food processor.
Process until mixture is smooth.
Grease griddle or skillet with butter.
Drop mixture on hot griddle 2 tablespoons for each.
Cook until browned on each side turning over 1 time.
Wrap each fritter around a cooked mini sausage link.(Pictured at Top of Page)
Serve as appetizers, on a brunch buffet or serve for breakfast.

CORN FRITTERS RECIPE

Learn how to make corn fritters with creamed corn.

  • 1 Cup creamed corn
  • 1 Teaspoon salt
  • 2 Beaten eggs
  • 2 Cups flour
  • 1 Tablespoon baking powder
  • 3 Tablespoon milk
  • Vegetable oil

Combine and mix corn and next 4 ingredients until blended.
Drop by spoonfuls into deep hot oil; cook until golden brown.
Drain on paper towels; serve with syrup.

CORN CAKES with green onion

Learn how to make corn fritters with green onion.

  • 1 ½ Cups fresh corn kernels
  • ½ Cup thinly sliced green onion
  • 1 Beaten egg
  • ¼ Cup milk
  • ½ Cup flour
  • 1 Teaspoon salt
  • ½ Teaspoon baking powder
  • ½ Teaspoon black pepper
  • Vegetable oil for frying

Mix corn and onion in large bowl; add eggs and milk mixing well.
Stir in flour, salt, baking powder and pepper.
Heat enough oil to cover bottom of large heavy skillet.
When oil is hot drop batter by tablespoonfuls into hot oil.
Lightly press each into a pancake shape with spatula.
Cook about 2 minutes until browned; turn over and cook bottom side.
Drain on paper towels and serve.

CORN OYSTERS RECIPE

Learn how to make corn fritters like the Southeast coastal area.

  • 2 Cups cooked corn
  • 2 Beaten eggs
  • ½ Cup flour
  • ½ Teaspoon salt
  • Bacon grease

Combine and mix corn, beaten eggs, salt and flour until smooth.
Heat bacon grease in large skillet to cover bottom.
Drop by teaspoonfuls into hot grease.
Cook until browned on both sides; drain on paper towel.
Serve with crisply cooked bacon.

CORN OYSTERS for 1

Learn how to make corn fritters with fresh corn.
FOR EACH PERSON:

  • 3 Ears fresh corn (Grate and scrape off cob)
  • Salt/ pepper to taste
  • 1 Egg (Separated)
  • Oil
  • Butter, syrup or jelly

Combine corn, salt, pepper and egg yolk.
Beat egg white until foamy; stir in corn mixture.
Coat skillet with oil; drop batter by tablespoonfuls onto hot oil.
Cook on both sides until browned; serve with butter, syrup, jelly.

CORN FRITTERS RECIPE

Learn how to make corn fritters and serve with Parmesan cheese.

  • 1 Can (16 Ounces) whole kernel corn (Drained)
  • 1 Egg (Separated)
  • ½ Cup flour
  • Dash salt
  • 1 Tablespoon oil
  • ½ Lemon (Grated peel)
  • Little water (IF NEEDED)
  • Oil for deep frying
  • Grated Parmesan cheese

Sift flour and salt into mixing bowl; mix in egg YOLK, oil and grated peel.
Stir until smooth batter forms adding a little water if necessary.
In small bowl beat egg white until stiff; fold into corn batter.
Heat oil in deep fryer to 340F degrees.
Drop spoonfuls of batter into hot oil a few at a time.
Fry for 5 minutes on each side until golden.
Remove from oil with spatula to paper towels; keep warm.
When all are cooked sprinkle with Parmesan cheese; serves 4.

CORN PEPPER FRITTERS

Learn how to make corn fritters with green peppers.

  • 2 Cups cooked corn
  • 2 Tablespoons sugar
  • ½ Teaspoon salt
  • ½ Cup heavy cream
  • 2 Beaten eggs
  • ¼ Cup finely chopped green bell pepper
  • 1 ½ Cups sifted flour
  • 1 ½ Teaspoons baking powder

Combine corn, sugar and salt-add cream, eggs and green pepper.
Sift flour and baking powder; stir into corn mixture.
Mix well and drop by tablespoonfuls into greased skillet.
Cook slowly until puffed and browned.
Serve with warmed spaghetti sauce; serves 6.

BREADED CORN RECIPE

Learn how to make corn fritters which are a little different.

  • 2 Cups fresh corn kernels
  • 1 ½ Cups buttermilk
  • 2/3 Cup flour
  • 2/3 Cup cornmeal
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper
  • ½ Teaspoon paprika
  • Vegetable oil

Combine corn and buttermilk; let stand 30 minutes.
Combine flour and next 4 ingredients; place in zip lock bag.
Drain corn; add small amount of corn at a time to flour mixture.
Heat 1 inch of oil in deep pan to 375F degrees.
Shake bag to coat corn; drop a small amount of corn into hot oil.
Fry until golden brown; drain on paper towels; serves 4.

HOW TO MAKE CORN FRITTERS WITH CRAB

Learn how to make corn fritters with crab.

  • 2 Tablespoons butter
  • ¾ Cup fresh corn kernels
  • ¼ Cup chopped red bell pepper
  • 2 Green onions (Chopped)
  • ½ Cup yellow cornmeal
  • ¼ Cup flour
  • ½ Teaspoon baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper
  • 1 Beaten egg
  • ½ Cup ricotta cheese
  • ¼ Cup buttermilk
  • 2 Teaspoons lime juice
  • ½ Pound fresh lump crab
  • Vegetable oil

Melt butter in a large skillet; add corn, bell pepper and green onion.
Sauté for 5 minutes; set off heat.
In a large bowl combine cornmeal, flour, baking powder, soda, salt and pepper.
Combine and mix egg, ricotta cheese, buttermilk and lime juice.
Add egg mixture to the cornmeal mixture; add vegetables and mix well.
Drain the crab and fold into batter; shape mixture into ¼ CUP patties.
Pour oil into a heavy iron skillet about ¼ inch deep; heat over medium high.
Cook patties about 3 minutes on each side until golden brown.
Serve hot with favorite sauce; serves 4 to 5.

CREAM CORN FRITTERS

Learn how to make corn fritters with canned creamed corn.

  • 1 Can creamed corn
  • 5 Eggs
  • 2 Cups flour
  • ½ Teaspoon salt
  • 2 Tablespoons vegetable oil
  • 4 Teaspoons baking powder

Combine and mix all fritter ingredients together.
Drop by tablespoonfuls into hot deep oil.
Cook until browned on all sides; drain on paper towels.