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Horizontal image of three deep-fried morsels with kernels on a blue and white plate next to whole corn on a wooden surface.

Sweet Corn Fritters with a Spicy Kick

  • Author: Fanny Slater
  • Total Time: 20 minutes
  • Yield: 6 servings (about 4 small fritters per person, 24 total) 1x


Looking for a fresh way to make the most of summer produce? These golden fritters are puffy, sweet, and stuffed with buttery corn.


  • 2 large eggs
  • 1/2 cup whole milk
  • 3/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 4 cups fresh corn kernels (or substitute frozen or canned)
  • Vegetable oil, for frying
  • Powdered sugar, for dusting


  1. In a medium bowl, beat the eggs and milk until thoroughly combined. Set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cayenne pepper. A little bit at a time, combine the wet ingredients into the dry, and then fold in the corn.
  3. In a heavy-bottomed saucepot or Dutch oven, heat about 1 inch of oil over medium heat until it reaches 365°F (fill according to manufacturer’s directions if using a deep fryer). You’ll know the oil is ready when you drip in a small amount of the batter and it bubbles immediately.
  4. Working in batches so you don’t crowd the pan and lower the temperature of the oil, drop in several spoonfuls of the batter at a time, using about 2 tablespoons as your size guideline per fritter. When the bottom turns golden brown, after about 10-15 seconds, flip each over and cook the other side until golden.
  5. Using a slotted spoon, remove the fried corn fritters from the oil and place them on a paper towel-lined plate to sop up any excess. While they’re still hot, sprinkle them with powdered sugar and serve warm.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Fritters
  • Method: Deep-Frying
  • Cuisine: Appetizer

Keywords: corn, fritter