Corn Fritters

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 24 fritters
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2 cups yellow corn kernels, thawed if frozen

3/4 cup all-purpose flour 

1/2 cup whole milk 

1/2 cup grated Parmesan 

1/2 cup diced red bell peppers 

2 tablespoons yellow cornmeal 

1 tablespoon diced jalapenos 

1 tablespoon sugar 

1 1/2 teaspoons baking powder 

1/4 teaspoon cayenne pepper 

1/4 teaspoon turmeric 

Kosher salt 

1 large egg 

Vegetable or canola oil, for cooking

Black Pepper and Honey Sour Cream, recipe follows

Black Pepper and Honey Sour Cream:

1 cup sour cream

1/4 cup honey

1 tablespoon freshly ground black pepper


Special equipment:
a deep-fry thermometer
  1. Mix together the corn, flour, milk, Parmesan, red bell peppers, cornmeal, jalapenos, sugar, baking powder, cayenne, turmeric, 1 teaspoon salt and the egg in a large bowl.
  2. Heat 4 to 5 inches oil in a Dutch oven or large heavy-bottomed pot over high heat to 360 degrees F. Working in batches, drop 4 to 5 spoonfuls of the batter into the hot oil and cook, turning occasionally, until browned and crisped, about 2 minutes. Drain on paper towels and sprinkle with salt while still hot. Serve with Black Pepper and Honey Sour Cream.

Black Pepper and Honey Sour Cream:

Yield: 1 1/4 cups
  1. Combine the sour cream, honey and black pepper in small bowl. 
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