Recipe courtesy of Gourmet Magazine

Bernice Herb's Corn Fritters

Although these are called fritters, they more closely resemble pancakes.
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  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 2 to 3 side dish servings
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3 bacon slices

3 ears corn

1 large egg

3 tablespoons all-purpose flour

1 1/2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon salt

Freshly ground black pepper to taste

Pure maple syrup or sliced tomatoes for accompaniment


  1. In a heavy skillet, cook bacon over moderately low heat until crisp. Transfer bacon to paper towels to drain, reserve bacon fat in a heatproof bowl.
  2. Working in a large bowl and using the largest holes of a 4-sided grater, grate corn until you have about 1/2 cup. Lightly beat egg and add to corn. Stir in flour, sugar, baking powder, salt, and pepper until combined well.
  3. In the same heavy skillet used for the bacon, heat 1 tablespoon reserved bacon fat over moderate flame. Working in 2 batches, form fritters by dropping 1/8-cup measures of batter into pan and cook until golden brown, 1 to 2 minutes on each side. Serve fritters warm with crumbled bacon and syrup or tomatoes.

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