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.
How These Corn Cake Fritters Differ from Classic Fritters
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. 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.
Garden Fresh Corn for Corn Fritters
Fresh corn is one of the most anticipated vegetables we look forward to each year from my Dad's garden. It's like summertime gold and we gobble it up just as quick as it can be shucked and cooked. Oven roasted corn on the cob, Southern style creamed corn made on the stovetop or used in a cornbread salad it's a scrumptious addition, regardless. You may also enjoy it in salsa like this recipe for Corn Salsa from The Girl Who Ate Everything.
Drizzle Corn Cake Fritters with honey or maple syrup just before serving!
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Helpful Kitchen Items:
Corn Cake Fritters
- ¾ cup yellow self-rising cornmeal
- ½ cup all purpose flour
- 3 tablespoon granulated sugar
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 3 cups whole kernel corn
- ½ cup chopped green onion
- ⅔ cup heavy cream
- 2 large eggs
- In a medium mixing bowl, 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.
- In a separate bowl, whisk together the heavy cream and eggs. Pour into the mixing bowl, and stir until the ingredients are evenly moistened.
- Rest on the counter for 10 minutes.
- In a heavy bottomed skillet, heat ¼ inch of vegetable oil.
- Use a 4 oz ice cream scoop to divide the batter 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.
Tastes just like my Grandmother used to make,,,,,,,A KEEPER......
Thanks so much!
used fresh corn, chopped chives instead of onions & omitted sugar. corn is sweet enough.
These little fritters are the best thing I've had in a long time. I make them all year long but in the summer I use fresh corn. I love your southern style cooking!
I believe I will try this recipe. Sounds delicious.
Yum. My first thought was add chopped crispy bacon? What do you think?
You can add bacon if you like, sure.
I have followed your site for sometime now and this is the first time that I have had a question. Can canned whole kernal corn be used. This would be something that I would cooked in the fall or winter and it is really hard to fine fresh corn.
HI Joanne, thanks so much for following! Sure, you can adapt these fritters using canned corn.
what is yellow self-rising cornmeal,?
It's exactly as stated. Yellow cornmeal that has leavening in it.
Can I use jiffy cornbread mix instead?
You may be able to adapt this using cornbread mix.
Can I use regular corn meal?
Yes, you can adapt with plain cornmeal but, will need to add leavening.
Love these. Thank you!