COUNTRY CORN FRITTERS

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Southerners 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.

 
Print Recipe
4.93 from 13 votes

Country Corn Fritter

These are so good and perfect anytime. You can make them for breakfast, lunch or dinner.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
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

  • 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 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

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
 
  
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