COUNTRY CORN FRITTERS

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

Country corn frittersSoutherners know how to eat and these Corn Fritters will just melt in your mouth.  If you’ve never had a corn fritter you are missing out on some good southern eating.  Serve them for breakfast, lunch or dinner. We had them this morning for breakfast with honey and sausage. YUMMY!  They are great as a side dish, wonderful with molasses and easy to make. You could double this recipe if making fritters for a crowd.  They keep well for several days and can be reheated.  They make a great snack.  Most kids like them, too.

Corn fritters are delicious little fried patties your family will love.

1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 (1 lb.) can cream style corn
1 egg, slightly beaten
1/2 to 1 cup canola oil (Can use any kind of cooking oil).
Sift together flour, baking powder, and salt.  Mix corn and egg;  add to dry ingredients, and stir.  Heat canola oil in large skillet over medium heat.  Drop batter by larg spoonfuls into hot canola oil.  Fry  about 2 minutes on each side or until golden brown.  Drain on paper towels.  Makes about 12 fritters
 
 
Note:  If you want to make these using frozen corn,  fresh corn or canned whole corn.  I use about 1 1/2 cups corn or one 14.5 ounce can whole kernel corn and 3/4 cup buttermilk in the batter.
 
These are wonderful served with butter and maple syrup, honey, or sorghum on top.
 
Country Corn Fritter
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

These are so good and perfect anytime. You can make them for breakfast, lunch or dinner.

Course: Main Course
Cuisine: American
Keyword: Corn Fritters
Servings: 12 fritters
Author: The Southern Lady Cooks
Ingredients
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1 lb. can cream style corn
  • 1 egg slightly beaten
  • 1/2 to 1 cup canola oil Can use any kind of cooking oil.
Instructions
  1. Sift together flour, baking powder, and salt. Mix corn and egg; add to dry ingredients, and stir. Heat canola oil in large skillet over medium heat. 

  2. Drop batter by large spoonfuls into hot canola oil. Fry about 2 minutes on each side or until golden brown. Drain on paper towels. Makes about 12 fritters

Recipe Notes

If you want to make these using frozen corn, fresh corn or canned whole corn. I use about 1 1/2 cups corn or one 14.5 ounce can whole kernel corn and 3/4 cup buttermilk in the batter. These are wonderful served with butter and maple syrup, honey, or sorghum on top.

 
If you like this recipe, you might also like my recipe for Amazing Fried Apple Fritters.
Don’t forget to pin corn fritters. Corn Fritters
 
  
 © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder
 
Follow us on Instagram!

Save

 

40 Comments

  1. If using can corn fo I drain them first?

    • The Southern Lady says:

      Yes, if using whole kernel and not creamed corn. I don’t drain the creamed corn.

    • Are used one can of whole kernel corn I drained the water out of the can but then I added one can of cream style corn one egg the baking powder the flower the salt everything else a called for. There is one thing extra I did add because I felt it didn’t have that sweet enough taste I added 1 tablespoon of sugar it was so yummy everyone loved it

      • LOL, I am looking over what I wrote and I didn’t check it before I sent it which I should have because I am doing this over the speaker I am not typing it so a couple of the spellings are wrong. Suppose to be flour. It spelled flower. , instead of Are (the first word it’s suppose to be I).

      • Forgot to tell you, they are excellent dipping in apple sauce. Sooo good!

  2. I remember my mom used to use crackers instead of flour or corn meal, have you ever heard of this?

  3. I had these as a child, but Mom cooked them in butter. It was a good way to use all the corn from the garden. Thanks for a recipe that took me down memory lane.. now I will try making them for my family.

  4. I MADE THESE TONIGHT, AND I SAMPLED ALL THE WHILE THE OTHERS WERE COOKING, THEY ARE A KEEPER. JOHN

  5. I made some for hubby coz he loved corn fritters as a child. It was a very easy recipe to follow and the fritters were quite tasty …The next time I will add some whole kernel corn with the creamed corn and a bit of sugar, as per his wishes. He wouldn’t try them with syrup. As a child, he used to carry corn fritters in his pockets when he went out to play 🙂

  6. My husband was so excited to see me making these! He dipped these in cane syrup and almost fell over 🙂 I’ve always thought myself a pretty good cook but I’m from California and my husband is from Georgia, so trying to satisfy both our tastes has been difficult. However, with your website I have made some great food both of us love! Thank you so much!

  7. I make these, but we call them corn oysters – similar recipe, but calls for a can of whole kernel corn, undrained. Found the recipe in a book called Company’s Coming, put out by Oxmoor House. There series was The Southern Heritage Cookbook Library – 1983. These are so good, my hubby wanted them all the time! I think it is one of the reasons we’ve been married for over 33 years! ; )

  8. Love your recipes! I send them to my own e-mail address so I can find them later. Thank you so much for posting them!

  9. I make these and sometimes add diced onions, diced fresh tomatoes & diced jalapenos. If you throw in some crumbled crisp-fried bacon, you have a whole meal!

  10. wonder what adjustments you would have to make if you left the corn out?? I’m not a corn eater, but the rest of it sounds good! enjoy your blog and your recipes, thank you so much!

  11. Terrie Johnson says:

    We called them “potato pancakes!” And we loved ’em!

  12. I need a simple recipe for Blueberry pies. Just Blueberries in the pie. Can you help me?

  13. My mom used to make these with left-over mashed potatoes. Due to her health she can no longer remember what all the ingredients are that she used. I would love to make them with mashed-potatoes because they were so good.
    I will try these and see how they turn out. Thanks for the recipe.

    • My mom did the same thing. She’d mix leftover mashed potatoes with a can of corn (whole kernel) then add a beaten egg and a little salt & pepper, then form into patties and fry. So good!

  14. Just made your wonderful conr fritters served them with scrambled eggs, fried ripe tomatoes and onions and drizzled a little local maple syrup(a canadian touch to southern cooking) exellent next time the tomatoe sauce goes on the fritters I thi nk mmmm

  15. Can these be made with selfrising flour? I don’t have any all purpose & I want to make these NOW..lol love your recipes, your page is my fav…

  16. love thses fritters ty

  17. One thing different that I do is that I fry them in Butter and not oil…….that is the ONLY difference……….

  18. I have been making these little goodies for years and just like this that you see in the pic……..and same ingredients and we loveeeeeee em!!!

  19. my mom used to make corn fritters. Saturday night was usually pancakes, french toast or corn fritters. I loved them. just thinking about them recently… now I will try my hand at them. Thank you!!

  20. I don’t see where you print it.

  21. i love these and sometime add 1/2 teaspoon of smokey paprika just for a little something extra.

  22. Beth Hickman says:

    Walmart used to carry these in the freezer dept. but I haven’t seen them in years. I’ve often thought I could make them myself, now with Judy’s help, I can. 🙂 I’m sooo super excited, my husband will love these. Thanks Judy, I refer to your site many times a week for recipes.

  23. More fritters. Wonderful, and will add it to my collection of fritter recipes. This would also be wonderful with chopped green onion and a chopped hot pepper.

  24. I’ve made this recipe last week and thought they sounded so good. I have followed the procedure exactly and I used homemade pesto. My kids love them so much for it is so simple to make.

  25. Janice Seigler says:

    OH my! I just left your post for the fried corn only to come across this one! Looks fantastic and I am going to cook these for my husband. Thank you for posting. This southern lady loves your southern recipes!

  26. Hi Judy,
    We had corn fritters for Sunday night supper, when I was a girl. My grandma would have been there for dinner at noon and then she went into the kitchen to make these for supper. We put sirup on them…
    That Erma Bombeck comment about gravy was written about Joe…he always asks for extra gravy at restaurants.
    I love this new blog of yours.
    Balisha

  27. Margaret Cloud says:

    I can see where I am coming to get a good recipe, all I can say about this blog is yum, yum.

  28. Mom,

    I love your cooking! I want some corn fritters! 🙂

    Love you!

    Leigh

Leave a Reply

Your email address will not be published. Required fields are marked *

*