These irresistible Corn Cake Fritters are a cross between a pancake and a fritter. Fresh corn kernels are encapsulated in a slightly sweet batter that’s pan-fried in batches until golden and the edges are crisp. Serve with a drizzle of honey or maple syrup at any meal for a bonafide Southern treat.
Easy Corn Cake Fritters Recipe
Instead of deep frying as you would a classic fritter, these corn cake fritters are shallow fried in a heavy bottomed cast iron skillet until golden on both sides. The edges become beautifully crisp and golden. How to make Corn Cake Fritters: (Scroll down for full printable recipe.)
- Dry Ingredients – Use a whisk to sift together the cornmeal, flour, sugar, baking powder, salt and garlic powder.
- Corn – Add the corn and chopped green onion.
- Wet Ingredients – In a separate bowl, whisk together the heavy cream and eggs.
- Combine – Add the wet ingredients to the dry ingredients stirring until the ingredients are evenly moistened.
- Let Stand- Rest on the counter for 10 minutes.
- Heat Oil – In a heavy bottomed skillet, heat 1/4 inch of vegetable oil.
- Divide the Batter – Use an ice cream scoop to divide the batter dropping into the pan.
- Cook – Fry in batches until golden and cooked through, around 3-4 minutes on each side.
- Remove to paper towels to drain. Serve immediately with honey or maple syrup.
How to Make the BEST Corn Cake Fritters Recipe
- Ingredients you’ll need to make homemade Corn Cake Fritters: Yellow self-rising cornmeal, all purpose flour, granulated sugar, baking powder, salt, garlic powder, whole kernel corn, chopped green onions, heavy cream and large eggs.
- Kitchen tools you’ll need: Medium bowl, measuring cups and spoons, sharp knife and cutting board, large skillet, scoop and turning spatula.
- They can be served on their own or with a drizzle of honey or pure maple syrup. They make for delectable down home eats that you can serve for breakfast, brunch or as a side dish at anytime of day. They embody the sweet and salty flavors that make them a scrumptious choice for any meal.
- You can keep the corn fritters warm between batches by placing onto a sheet pan and into a 200°F oven.
- You could add one cup of shredded cheese to the batter.
- Store Corn Cake Fritters chilled in the refrigerator for up to 3 days.
- Reheat in an air fryer, microwave or in a nonstick skillet over medium heat.
More Easy Corn Recipes to Make
- Stovetop sweet and buttery Southern Style Creamed Corn.
- Grilled Corn Salad makes the ideal grilling side dish or dip with tortilla chips.
- Oven Roasted Corn on the Cob is sweet and delicious.
- Cheesy Scalloped Corn is a side dish that will take you from the holidays to weekday meals.
- Leftover holiday ham shines in this Iron Skillet Ham and Cheddar Cornbread recipe.
- How to Boil Corn on the Cob in a buttery milk bath.
- Mexican Street Corn Salad for our next fiesta.
- You may also enjoy it in salsa like this recipe for Corn Salsa from The Girl Who Ate Everything.
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Helpful Kitchen Items:
Corn Cake Fritters
- 3/4 cup yellow self-rising cornmeal
- 1/2 cup all purpose flour
- 3 Tbsp granulated sugar
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 3 cups whole kernel corn
- 1/2 cup chopped green onion
- 2/3 cup heavy cream
- 2 large eggs
- In a medium mixing bowl use a whisk to sift together the cornmeal, flour, sugar, baking powder, salt and garlic powder. [If using plain cornmeal, increase the baking powder to 1 tsp]
- Add the corn and chopped green onion. Mix to coat.
- In a separate bowl whisk together the heavy cream and eggs. Add to the dry ingredients stirring until the ingredients are evenly moistened.
- Rest on the counter for 10 minutes.
- Cook: In a heavy bottomed skillet heat 1/4 inch of vegetable oil.
- Use a large ice cream scoop or measuring cup to divide the batter dropping into the pan. Fry in batches until golden and cooked through, around 3-4 minutes on each side.
- Remove to paper towels to drain.
- Serve immediately with honey or maple syrup.