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Corn Cake Fritters

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.

Corn Cake Fritters drizzled with honey

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.
Ingredients for corn fritters in a mixing bowl

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.
Frying corn cakes in a skillet

More Easy Corn Recipes to Make

Corn Cake Fritters

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Corn Cake Fritters

Prep Time20 minutes
Cook Time4 minutes
Total Time24 minutes
Course: Appetizer, Side Dish
Cuisine: American, Southern
Keyword: corn-cake-fritters, corn-cakes-recipe
Servings: 12 large or 18-20 small corn cake fritters
Calories: 156kcal
Author: Melissa Sperka

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 156kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 273mg | Potassium: 132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 281IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
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18 Comments

  1. 5 stars
    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!

  2. 5 stars
    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.

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