Corn Fritters

Yes, this fritter is fried in oil, but l experimented and found that the amount of oil used was equivalent to 1 teaspoon of oil per fritter, and an average cookie contains more fat than that! I have been teaching this recipe for over 30 years and my students’ just love it—so do I! Serve it as a side vegetable dish for dinner or as a new breakfast food. They are very easy to prepare.


  • 1 12 ounce can vacuum packed corn
  • ¾ cup milk, or more, if needed (see recipe)
  • 1-teaspoon sugar
  • 1 large egg, beaten
  • 1 ½ cups all-purpose flour
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • 1-cup corn or peanut oil
  • Maple syrup

Preparation Instructions

  1. Drain the corn over a measuring cup. Gently press down o­n the corn to extract as much liquid as possible.
  2. Add enough milk to the corn liquid to measure 1 cup.
  3. Mix the sugar and egg with the milk mixture. Add the corn and set aside.
  4. Combine the flour, baking powder and salt in a 2 quart bowl. Add the corn-milk mixture to the bowl mixing just until ingredients are moistened.
  5. Heat 1 cup of oil in a 2-quart saucepan to 375F. Drop corn batter by heaping Tablespoon into the oil. Don’t fry more than 4 or 5 at a time.
  6. Using a slotted spoon, splash the top of the fritters with hot oil by making little waves in the oil. This will make the dough puff up o­n the top before you flip it over.
  7. When bottom is golden (about 2 minutes), flip fritters over and cook o­n the other side until done, about 1-2 minutes more. Remove with a slotted spoon to paper towels and drain.
  8. Serve with maple syrup.
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