Monday, April 19, 2010

Corn fritters

These are so easy to make and extremely delicious! Corn fritters have been an Easter staple around my husband's family's table for as long as anyone can remember, but they are so good, they deserve to be eaten more often. Yes, they are a perfect accompaniment to ham, but they're also just right to dress up a roast chicken or pork chops. We like to dip ours in applesauce, but you can also serve them plain.

Here's what you need:
2 eggs
1 tablespoon of vegetable oil
1/2 cup of milk
2 cups of flour
3 teaspoons baking powder
2 cups of corn

Whisk eggs, milk and oil together in a medium sized bowl. Add the dry ingredients and mix well. Stir in the corn. The batter can be mixed ahead of time, if necessary, just cover and refrigerate until you're ready to use it.

In a large frying pan, heat a generous amount of oil (we use canola or vegetable oil; olive oil is too heavy for this). Visually, it should look like you have about 1/4 of an inch of oil in the pan.

Using a tablespoon, drop the batter into the oil. It will spread and flatten much in the same way as a pancake. When the top bubbles (just like a pancake) and the bottom is a nice golden brown, flip it over.

Try to wait until the fritter is really golden on one side before flipping. If you go back and forth too much on these, they will absorb quite a bit of oil, so it's best to be patient and flip once.

These are super delicious hot out of the pan, but also quite good at room temperature.

The batter yields about 2 dozen fritters, depending on size. They also make a nice appetizer, served with a dollop of applesauce or sour cream on top.


  1. ...or maple syrup. That's how we ate the when I was growing up in Ohio. Mmmmm!

  2. My husband would probably worship my feet if I made these! Hmmm.... thanks for the recipe! :-)