Corn Fritters

Total Time:
15 min
5 min
10 min

2 dozen

  • 1 1/4 cus self-rising cornmeal mix
  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 2 large eggs, slightly beaten
  • 1/4 cup (1/2 stick) butter, melted
  • 1 (15.25 ounce) can corn, drained
  • Vegetable oil, for frying

Heat oil to 325 degrees F.

In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn.

Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.

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    92 Reviews
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    Too much dough, not enough corn. Makes WAY too much batter. Won't be trying this one again.
    Paula, these corn fritters were delicious! I agree other comments on food network using Paula recipes. Food network it is your great loss letting Paula go. I am a Paula Fan! I have purchased all her cookware and love them!
    What a bunch of hypocrites at the Food Network. They don't want Paula on their Network, but they still use her receipes
    I have been a fan of Paula Dean for many years now. And have never been disappointed. I thought this recipe was easy and quite delicious.
    Maybe I don't know what a corn fritter is.....this was just a hush puppy. They tasted fine, but weren't at all the texture I expected. If you're looking for a good, basic hush puppy recipe, use this.
    followed the did not taste good at all my family booed it!
    I had never made corn fritters before, so I searched many recipes until finding the obvious perfect recipe. And I was NOT disappointed! These were better than any corn fritters I've ever eaten in a restaurant or made by someone else. Delicious!
    Easy and delicious!
    I'm very disappointed in this recipe. I followed it to the letter and I got hush puppies with corn. I let my 4 year old daughter taste and she said "thank you mama, mmmm cornbread." It was to much batter I made about 13 of them and froze the rest for my cousin to do with as he pleases because I have no interest in it. If you just want to see what this recipe is like I advise you to make half of everything and use a whole can of corn so that you can taste the corn.
    I like that they were so easy to make and I had all the ingredients on hand. However, it seemed like something was missing. I guess I was expecting them to taste more like hush puppies or sweet cornbread. Nothing against Paula, but I've had corn fritters that tasted much better and had more flavor. I only tasted them plain so I can't say how they tasted with the roasted red pepper dip or any dip at all. This recipe makes a large batch so I froze the extras. Next time I'll try them with dip and hopefully that helps.
    These are so delicious and easy to make! My husband and kids ask for them about once a week. I make the recipe exactly as it, no tweaks needed.
    just made this i subbed olive oil and used polenta and added bacon and jalapeno yummy
    amazing truly delicious
    Well.. I lovedum!I'm still making them but there great. I substituded unsalted butter, Almond milk,and Crisco shortning and just as I thought, There killer!
    Easy to put together we used a deep frier they turned out great. Maple syrup make a great dipping sauce.
    These were delicious :
    I thought these were awsome. My husband and kids love them. To those who thought they were greasy, I only had that happen if the grease was not hot enough.
    Not good Paula. Not good at all. Very greasy and not at all sweet.
    these were amazing! i have been looking for a recipe that resembles corn fritters from my favorite old-time restaurant, White Fence Farm. i added a little more sugar than originally called for and i sprinkled them with powdered sugar right when they came out. perfecto!
    This was a hit very easy to make and fry.. they are also great dipped in some warm maple syrup!
    Holy Cow, those corn fritters were out of this world! My kids and husband wanted more and more?. Thanks for the recipe, I?ll be cooking these more often????. Vern
    I made these for dinner tonight. Super easy, and so darn good! Light and fluffy with a nice chewiness from the corn. I highly recommend this recipe. I served mine with warm honey for dipping. YUMO!!!
    Very Tasty Very Easy , They make me smile You cant eat just one . I keep eating then untill I was told .... Please No more ,save us some That made a large batch.. Could not stop eating .
     I added a spoon of Vanilla. Sooooooooo Good .. Yummmmmm
    I made these the first time AS IS - they were quite good. The next time I made them with fresh corn off the cob - finely diced green onion and Jalapeņos - then instead of deep frying in the 2 inches of oil as the recipe calls for, I fried them in just a small amount of bacon fat, patty style. I also sprinkled them right out of the (Iron skillet) with a little kosher salt they were to die for. So much better the second time. Be aware that the recipe makes a LOT but they freeze beautifully if wrapped well and used within one month, but you will need to reheat them in the oven and NOT the microwave for best results.
    Absolutely wonderful! I spiced it up a little by adding crawfish and green onions to the batter. Then I served them with jalapeno jelly. I'd had them when I visited Chicago. A great little place name Dixie Kitchen had Crawfish and Corn Fritters on the menu and they were fantastic!
     But when I went back, it was no longer there. Thank you for helping me duplicate their wonderful dish!
    It was ok.
    OMG Paula, you make me look like a top chef champion when I use your recipes!!!!
     These fritters were abso beyond delish! They were extremely easy to make and the recipe was spot on perfection. It does make a rather large batch, so scale back on portion size if you are cooking for only a few.
     I cooked for 4 adults and there were plenty left and I froze half the batter once I noticed how many I had already fried. Paula, you are my recipe Queen!!!
     Of all her recipes that I have tried, without altering them at all: Old Fashion Meatloaf, Cream Biscuits, Peanut Butter Cookies, Fried Catfish and now these fritters, best dishes came from her kitchen to mine lol. Keep up the great work hun!
     And special thanks to all you reviewers because ya'll help me make dinner decisions weekly based on your comments. Ya'll keep up the good work too!
    Fast and yummy. I didn't have self-rising cornmeal mix so I made my own ( I only had fine cornmeal 
    3/4 cup corn meal, plus 3 Tbs. 
    1/2 tsp. salt 
    1 Tbs. baking powder 
    Yields: 1 cup self rising cornmeal mix 
    I cut the recipe to accommodate my 1 cup (instead of 1 1/4 cup. I think they would be even more delicious with some minced onion in them. 
    I started frying them like paula did in the 2" of oil but thought they would be better as cakes so I pan fried them in less oil. I served them Tex-Mex style, with sour cream and pico de gallo.
    I havent tried these yet but I was wondering if these could be made ahead and frozen. Trying to prepare for my daughter's (who is leaving for the Army) going away party for about a 150 ppl and I am trying to make appetizer type food ahead of time and freeze. If anyone know of any good ideas please let me know.
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