Grandma’s Corn Fritters
Experience the nostalgia of Grandma’s corn fritters recipe, a delightful blend of sweet corn and crispy goodness. An easy family-favorite recipe.
These corn fritters make a great summer side dish, but you can enjoy them anytime of the year since you use canned corn.
Ingredients
- flour
- baking powder
- salt
- egg
- milk
- butter
- corn
- olive oil
Quick and Easy Corn Fritters
My Grandma’s recipe calls for a can of corn, but if you prefer fresh corn you just need to cook it up a bit. You could slice it off the cob or buy a bag of fresh corn. I’d bring the corn and some water to a boil and let it simmer for a few minutes.
She recommends sifting your flour, which I did and would recommend so that you have a smooth fritter batter.
Then add the baking powder and salt to the flour.
In a small bowl I beat the egg, then add the milk and melted butter to it. Stir until it’s combined.
Then add the liquid mixture to the dry ingredients. Mix together, and then add the drained corn kernels into the batter.
Frying your Corn Fritters
My grandma’s recipe used vegetable oil or canola oil, I used a combo of olive oil and butter.
When that’s melted and hot you’ll add spoonfuls of the corn fritter batter to the pan and cook on each side until golden brown.
Corn Fritters
Equipment
- skillet / frying pan
Ingredients
- ½ cup all purpose flour sifted
- ½ tsp baking powder
- ½ tsp salt
- 1 large egg
- 2 tbsp milk
- 1 tsp butter melted
- 1¼ cups cooked or canned whole kernel corn
For Frying
- ⅓ cup olive oil
- 3 tbsp butter
Instructions
- Sift flour into a medium bowl. Add the baking powder, and salt.
- In a small bowl add your egg and whisk it. Add the milk and melted butter to the egg.
- Add the wet ingredients to the dry ingredients. Stir until smooth.
- Add the corn and stir until combined.
- Add the olive oil and butter to a frying pan or skillet. Turn the heat to medium. Once the butter melts and the oil and butter are starting to bubble, add heaping tablespoons of the corn fritter mixture to the pan.
- Don't overcrowd your pan. I cooked 3-4 fritters at a time. Cook for 1-2 minutes per side until golden brown. Then flip and finish the other side, cooking for 1-2 minutes.
- Remove and place on a paper towel lined plate. Sprinkle the hot corn fritters with a little salt.
- Repeat the cooking process with the remainder of the batter. If you need more oil in the pan, add a little more olive oil as needed.
- Serve warm or cold.
Notes
I think they are delicious just as they are, but you could serve with a dollop of sour cream. If you want you could add some chopped green onions to the batter for some additional flavor. You could also add some pepper if you want some additional kick.
