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Corn Fritters

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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1/3 cup cornmeal

1/3 cup all-purpose flour

1 teaspoon smoked paprika

1/2 teaspoon baking powder

Kosher salt and freshly ground pepper

1/3 cup well-shaken buttermilk

1 large egg

2 tablespoons butter

2 shallots, finely chopped

3 green onions, thinly sliced

1 1/2 cups corn kernels (if using frozen, thaw)

2 tablespoons canola oil, for frying


  1. Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk.
  2. Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.
  3. Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.
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