Why It Works
- Blending some of the corn with onion and egg creates enough liquid to bind the batter, eliminating the need for added dairy like buttermilk.
- Folding in the remaining whole kernels keeps them intact , adding bursts of sweetness and texture throughout the fritters.
Fresh corn is one of those ingredients that announces summer the moment you bite into it—sweet, juicy, and kernels tumbling off the cob with each bite. In this recipe, those kernels are transformed into fritters that emerge golden, audibly crisp, and loaded with sweet corn flavor.
Corn fritters turn up across the world, showing up everywhere from American cookouts to cafés in New Zealand, where sweetcorn fritters are a breakfast staple. In Thailand, tod man khao pod are corn fritters spiked with herbs and curry paste, while in Indonesia, bakwan jagung are bound with a light flour batter and fried into crisp, savory snacks. But in the American South, they carry a particular weight, defined by cornmeal in the batter and a tradition of frying that links them to hush puppies and other regional staples. They often show up at potlucks and fish fries, and sometimes at barbecue joints or casual restaurants, where they’re served as a side.
This corn fritter recipe comes from my colleague Craig Ruff in our Birmingham, Alabama, test kitchen. The batter starts with medium-grind cornmeal whisked together with flour, cornstarch, and baking powder for structure and crunch. Medium-grind cornmeal lends a subtle texture and fuller corn flavor than fine grind. Half of the corn is blended with onion, egg, and salt into a coarse purée, which adds body and moisture without relying on added liquid like milk or buttermilk. That purée is folded into the dry mixture along with the remaining whole kernels, which scatter throughout the batter to deliver sweet and juicy pops in every bite.
Dropped into hot oil, the batter spreads and crackles, quickly setting into a crisp shell. Frying in small batches keeps the oil temperature steady and prevents the fritters from steaming instead of crisping, so they brown evenly—deep gold on the outside, tender within. Cornstarch plays a key role: Because it doesn’t form gluten the way wheat flour does, it lightens the batter and helps create a delicate, shatteringly crisp crust. As it heats, it gelatinizes, binding the batter to the corn so the fritters stay cohesive instead of falling apart. Bite in, and you get that crunch followed by a soft, corn-studded center.
Serious Eats / Fred Hardy Jr., Prop Stylist: Josh Hoggle, Food Stylist: Chelsea Zimmer
Corn fritters are best eaten hot, fresh from the frying oil, when the crust is at its peak crunch. In the South, they’re sometimes served with honey, maple syrup, or Steen’s cane syrup, a touch that highlights the corn’s natural sweetness. However you serve them, these fritters capture the flavor of peak-season corn and bring the easy abundance of summer to the table.
This recipe was developed by Craig Ruff; the headnote was written by Laila Ibrahim.
These Crispy Golden Corn Fritters Are a Southern Summer Favorite
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1/2 cup medium-grind yellow cornmeal (2 1/2 ounces; 73 g)
1/3 cup all-purpose flour (1 1/2 ounces; 43 g)
1/3 cup cornstarch (1 1/2 ounces; 43 g)
1 teaspoon baking powder
3 cups fresh yellow corn kernels (about 18 ounces; 510 g; from 8 ears of corn), divided (see notes)
1/4 medium yellow onion (2 ounces; 57 g), roughly chopped
1 large egg
1 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
Neutral oil, such as vegetable oil, for frying
Maple syrup, cane syrup, or honey, for serving, optional
In a large bowl, whisk together cornmeal, flour, cornstarch, and baking powder until well combined; set aside.
Serious Eats / Fred Hardy Jr.
In the bowl of a food processor, place 1 1/2 cups (9 ounces) corn, onion, egg, and salt. Process until a coarse puree forms, about 30 seconds, stopping to scrape down sides of bowl as needed.
Serious Eats / Fred Hardy Jr.
Transfer pureed corn mixture to the large bowl with cornstarch mixture along with remaining 1 1/2 cups (9 ounces) corn kernels, and fold until just combined.
Serious Eats / Fred Hardy Jr.
Set a wire rack in a rimmed baking sheet and line with paper towels; set aside. Fill a large Dutch oven with 1 1/2 inches of oil and heat over medium-high until oil registers 350°F (175°C) with an instant-read thermometer. Working in batches of about 8 at a time, drop 1 1/2 tablespoon portions of corn batter gently into oil. Fry, stirring and flipping fritters often, until golden brown all over, 3 to 4 minutes. Using a slotted spoon or spider skimmer, transfer fritters to prepared baking sheet, and sprinkle with salt to taste. Serve immediately with maple syrup, cane syrup, or honey, if using.
Serious Eats / Fred Hardy Jr.
Special Equipment
Food processor, rimmed baking sheet, wire rack, large Dutch oven, instant-read thermometer, slotted spoon or spider skimmer
Notes
Fresh kernels will give the best sweetness and juiciness, but frozen corn can be used in place of fresh. Thaw, drain, and pat dry before measuring by weight (18 ounces; 510 g) to prevent excess moisture in the batter.
Make-Ahead and Storage
Corn fritters are best eaten immediately after they’re fried, when they’re at their crispiest.
