Corn Fritters Recipe

Corn fritters are a great addition to any meal, or they can also work as appetizers. These yummy treats are filled with creamed corn and a little bit of paprika for spice. Simply fry them up in a pan with oil to achieve a nice, crispy outer-shell and a crunch with each and every bite. 

If you're a dipper, these are great to serve with maple syrup or jam. Trust us when we tell you that these fritters are oh-so-fresh and oh-so-tasty, and there's no doubt they will leave you wanting more. Recipe developer Kate Shungu of Gift of Hospitality came up with this amazing recipe that has plenty of upsides. "These corn fritters remind me of funnel cakes, but they're savory with pieces of corn, instead. I love how light and airy they are — courtesy of the whipped egg whites." Shungu says. "These are a great side dish alongside grilled or baked chicken." 

Keep reading to find out how to whip up this dish in no time. 

Who's ready to start making some corn fritters? As with any other recipe, you'll need to head to the grocery store and grab all the necessary ingredients. Start with a few cups of vegetable oil (you'll need 2-3 cups total). Then, swing by the dairy section and pick up a small carton of eggs. You'll also need 2, 15-ounce cans of cream-style corn, which is the star of the dish.

Moving on to the baking aisle, pick up a little flour and baking powder. You'll also need salt and paprika. Last but not least, get maple syrup and jam for serving.

Now that you've got the grocery shopping out of the way, we can finally get to business. Start by grabbing a large, high-sided skillet. The high sides will prevent oil from splashing out of the pan and will be safer to protect your skin.

Place the skillet on your stove and crank up the heat to medium. Pour in all the vegetable oil — start with 2 cups, but be prepared to add extra, if needed. It may seem like a lot, but this is just the right amount to fry these corn fritters. "The batter for these is fairly liquid, so these would not work in an air fryer," Shungu says. "You could pan fry them in a smaller amount of oil instead of deep frying." 

While you wait for your oil to heat up, you can move on to other parts of the recipe. Grab the bowl from your stand mixer and toss in the egg whites. Remember that you'll also need the yolks later so put them in a bowl and set them aside. Turn on the mixer and set the speed to high. Continue mixing until soft peaks form. "The egg whites should resemble soft peaks, meaning the peaks will flop over when you lift the beater out of the mixing bowl," Shungu says. 

Take out another large bowl and toss in both cans of cream-style corn. Next, add the flour and the baking powder. For some added flavor, sprinkle in the salt and paprika. Then, dump in the egg yolks.

Using a whisk, combine all of the ingredients together. Once you mix the first set of ingredients, go ahead and fold in the egg whites with a spatula. That makes up the batter. Wasn't it simple to make? That's it for the prep work — it's all smooth-sailing from here! 

Here's the fun part ... getting to fry the fritters. Use a tablespoon to scoop out just the right amount of the corn mixture. Drop a tablespoon of corn batter into the hot oil. You may need to work in batches, doing just a few at a time, so you don't overcrowd the pan. Fry the fritters for about 2-3 minutes on the first side. You can set a timer or just watch the clock. Then flip the fritters and allow them to cook on the other side. 

Repeat the steps until you've used all the batter.

When you take the fritters out of the skillet, place them on a paper towel-lined plate. The paper towels will help absorb the excess oil. Let the fritters cool a little bit before you serve them. "I love serving these with a dollop of blueberry jam — the sweet/tart jam really complements the fritters," Shungu notes. "These are best enjoyed straight out of the fryer. If you have any leftovers, store them in the refrigerator and reheat in the oven on a sheet pan."