Sweet Corn Fritters

Sweet Corn Fritters

The Spruce / Eric Kleinberg

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
170 Calories
7g Fat
22g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 170
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 9%
Cholesterol 95mg 32%
Sodium 692mg 30%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 6g
Vitamin C 2mg 11%
Calcium 203mg 16%
Iron 2mg 8%
Potassium 167mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet corn fritters are a great way to enjoy the summer's bounty of fresh corn. They're delicious little bites that can be a snack or a tasty side dish for barbecued meats.

The recipe is very easy and should take no more than 30 minutes from start to finish. Keep this in mind when planning your meal because the fritters are best served hot after draining for a few minutes. Like all fritters, these are deep-fried. While peanut oil is recommended, you can use canola or your favorite frying oil.


  • 2 large ears sweet corn, or 1 packed cup frozen corn, thawed and drained

  • 2 large eggs

  • 1/4 cup whole milk

  • 1/4 cup all-purpose flour

  • 3 tablespoons yellow cornmeal

  • 1 1/2 teaspoons sugar

  • 1/2 teaspoon salt, or to taste

  • 2 1/2 teaspoons baking powder

  • 1 tablespoon peanut oil, or canola oil, for frying

  • Kosher salt, for finishing

Steps to Make It

  1. Gather the ingredients.

    Sweet Corn Fritters ingredients

    The Spruce / Eric Kleinberg

  2. Using a sharp knife over a large bowl, carefully shave the corn kernels off the cob into the bowl. With the back of the knife, scrape the milky juice from the cob into the bowl as well.

    corn with the cornels removed, in a bowl

    The Spruce / Eric Kleinberg

  3. Whisk the eggs and milk into the corn until thoroughly combined.

    Whisk the eggs and milk into the corn in a bowl

    The Spruce / Eric Kleinberg

  4. In another bowl, combine the flour, cornmeal, sugar, salt, and baking powder.

    combine the flour, cornmeal, sugar, salt, and baking powder in a bowl

    The Spruce / Eric Kleinberg

  5. Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter.

    fritter batter in a bowl

    The Spruce / Eric Kleinberg

  6. In a heavy-duty skillet, pour enough oil so it's about 3/4-inch deep. Over medium-high heat, bring the oil to 375 F.

    pot with oil

    The Spruce / Eric Kleinberg

  7. When the oil is hot, carefully drop rounded tablespoons of the batter into the oil. Don’t crowd the pan; the fritters should not touch each other. Cook about 3 minutes on each side, until the corn fritters are golden brown.

    sweet corn fritters cooking in a pot of oil

    The Spruce / Eric Kleinberg

  8. Drain on paper towels or a wire rack and add a sprinkling of salt if desired.

    Sweet Corn Fritters on a baking sheet

    The Spruce / Eric Kleinberg


  • Once mixed, the fritter batter should be relatively dry, which is best for frying.
  • For the average skillet, you'll find that frying the fritters is best done in two batches. If your skillet is small, you may need to do three or four batches to prevent the fritters from touching each other.
  • Deep frying the fritters is best in a heavy, deep pot and cast iron is recommended, but not necessary. Not only do you want the oil to be 3/4-inch deep, but there should also be at least two inches of space at the top of the pan. This is a necessary precaution to keep you and your kitchen safe from bubbling oil.

Recipe Variations

  • Spice up your fritters with a pinch of cayenne or red pepper flakes. Caraway adds a nice spice as well.
  • For a more subtle flavor enhancement, try paprika, garlic, and parsley along with a little black pepper.
  • Add some extra vegetables if you like as well. Sweet or red onions and any type of squash are nice options. Dice them and try to keep the additions to about 1/2 cup total.
  • You can experiment with other types of flour as substitutes for the all-purpose flour. Whole grain and gluten-free flours are options, though you may need to adjust the milk slightly to get the right consistency in the batter.