Pumpkin and Corn Fritters

Total Time:
1 hr 15 min
15 min
30 min
30 min

24 fritters

  • 2 teaspoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1 cup fresh corn kernels cut from the cob
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 (15-ounce) can pumpkin puree
  • 3 tablespoons dark brown sugar
  • 2 eggs, lightly beaten
  • 1/4 teaspoon ground cinnamon
  • Pinch ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 cup all-purpose flour, sifted
  • 1/2 cup cake flour, sifted
  • 1 1/2 teaspoons baking soda
  • 6 cups vegetable oil, for frying
  • Cane syrup or maple syrup, for drizzling (recommended: Steen's)
  • Powdered sugar, for garnish
  • Heat an 8-inch saute pan over medium heat and add the oil and butter to the pan. When the oil is hot, add the corn to the pan and cook, stirring often, for 5 minutes. Season the corn with 1/4 teaspoon salt and the white pepper. Continue to cook the corn, stirring often, for an additional 5 minutes. Remove corn from pan and set aside on a plate to cool. In a separate bowl, combine pumpkin puree, brown sugar, eggs, cinnamon, cloves, nutmeg, and remaining 1 teaspoon salt, and whisk to combine. When the corn is cooled, fold it into the pumpkin base. Gently stir the all-purpose flour, cake flour, and baking soda into the pumpkin base. Stir just until the ingredients are combined, so as not to over-mix. Wrap bowl with plastic wrap and refrigerate for 30 minutes.

  • Preheat the oven to 200 degrees F.

  • In a large 6-quart pot, heat the vegetable oil to 325 degrees F. Remove the fritter batter from the refrigerator and carefully spoon heaping tablespoonfuls of the fritter batter into the hot oil to fry. Cook no more than 6 at a time, and cook for 3 to 4 minutes, turning when necessary, until the fritters are a golden brown. Remove the fritters from the oil and drain on a paper-lined plate. Transfer to an aluminum foil pie pan and place in oven until all of the fritters have been made.

  • To serve, pile the fritters onto a serving plate and drizzle with cane syrup. Sprinkle with powdered sugar and serve while hot.

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4.7 3
Wow! These were really great! I cheated and used can corn. As a mother of 4 under the age of 5, I didn't have time to do the whole fresh corn bit. Anyway, I made these for my daughter's Thanksgiving Celebration at school (1st grade)and the platter was gone in no time. The teachers enjoyed them just as much. When my husband tried them, I had to make another batch for him at home. Very easy and a great way to get kids to eat pumpkin and corn! item not reviewed by moderator and published
great as dessert or dinner side-dish! a little time consuming but well worth the wait! item not reviewed by moderator and published
The fritters were tasty, crisp on the outside, and soft interior. We were not sure about the interior consistency, as we cooked them for 3 minutes. We were afraid to cook them any longer. We did a drizzle of cane syrup first, and then tried adding a 100% maple syrup drizzle also. item not reviewed by moderator and published
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Recipe courtesy of Food Network Kitchen