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Corn Cake Fritters

Corn Cake Fritters

Course Appetizer, Side Dish
Cuisine American
Keyword corn-cake-fritters
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 12 large or 18-20 small corn cake fritters
Author Melissa Sperka


  • ¾ cup yellow self-rising cornmeal
  • ½ cup all purpose flour
  • 3 Tbsp granulated sugar
  • ½ tsp baking powder
  • 1 tsp salt
  • ½ tsp garlic powder
  • 3 cups whole kernel corn
  • ½ cup chopped green onion
  • 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.