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Crispy Corn Fritters

Sweet pops of fresh corn on the inside, crispy on the outside. These heavenly fritters are light on batter and heavy on corn – just the way they should be.
Author Rosalie D'Amico


  • ¼ cup all-purpose flour
  • 2 tablespoons cornmeal
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 4 or 5 grinds of black pepper
  • ¼ teaspoon baking powder
  • 1 egg beaten
  • 2-4 tablespoons of milk
  • cups fresh corn kernels (about 2 large ears of corn)
  • 2 tablespoons chopped red onion
  • 2 tablespoons red pepper diced small
  • ½ (or to your taste) small jalapeño pepper, finely chopped
  • 2 tablespoons finely chopped fresh herbs of choice parsley, basil, cilantro
  • cup grated Parmigiano or other cheese you prefer
  • 2 to 4 tablespoons olive oil for frying
  • 1-2 tablespoons butter for frying


  • Combine flour, cornmeal, cornstarch, salt, pepper, and baking powder in a bowl. Mix well – I like to whisk together.
  • Add beaten egg and milk and mix to incorporate. Start with 2 tablespoons of milk.
  • Stir in corn, onion, peppers, herbs, and cheese. Add a bit more milk, one tablespoon at a time, to adjust consistency. If the batter is too thick, the fritters will not be crispy. Too thin and they will fall apart. Stir together until corn is evenly coated in batter.
  • Heat 2 tablespoons of oil and 1 tablespoon of butter in a frying pan until hot.
  • Drop about ¼ cup of batter in hot pan. A cookie scoop works great. Flatten the fritters to a little less than ½” using a spatula that has been sprayed with non-stick cooking spray. For the crispiest fritters, do not crowd the pan.
  • Cook about 3 minutes until deep golden brown and crisp. Flip and cook another 2-3 minutes.
  • Add more oil and butter to skillet if necessary to finish cooking remaining batter. Keep warm in a low oven until you have cooked all the fritters. Leftover fritters re-heat well on a sheet pan in a 325° convection oven.


Optional for serving, sour cream and chopped chives.