Ingredient Checklist


Instructions Checklist
  • In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.

  • Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.

Reviews (3)

123 Ratings
  • 5 star values: 32
  • 4 star values: 31
  • 3 star values: 35
  • 2 star values: 18
  • 1 star values: 7
Rating: 5 stars
I was looking for a drop-type fritter, i.e., one where you drop spoonsful of batter into oil and they fry up round. This was exactly what I wanted. They came out light, beautifully browned, and crispy. Not mixing the batter any more than necessary to get it to barely hold together and using a good thermometer are the keys to success. If pancake-style fritters are what you want, just shallow-fry them and flatten them out with the spoon when you drop the batter in.
Rating: 1 stars
If I had wanted corn dogs I would use this , but I want Corn Frittersn - u know like pancake style
Rating: 1 stars
Terrible. Nothing much more to say; but if the corn fritters you've been eating all your life is what you desire, then don't make these.