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.
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
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.
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!
Thanks Barbie!
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.
Thanks Linda!
Love these. Thank you!