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In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar (if using), salt, and black pepper. Ensure there are no large lumps.

In a separate medium bowl, whisk the large egg and milk until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are acceptable. Fold in the corn kernels and sliced green onions.

Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. The oil should be about 1 inch deep. Heat until it reaches 350°F or until a small drop of batter sizzles immediately upon contact.

Carefully drop spoonfuls (about 1 1/2 tablespoons each) of the corn fritter batter into the hot oil, being careful not to overcrowd the pan. Fry in batches to maintain oil temperature.

Fry the fritters for 2 to 3 minutes per side, or until they are golden brown and cooked through. Use tongs or a slotted spoon to gently flip them.

Once golden brown, remove the fritters from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining batter.

Serve the crispy fried corn fritters warm. They are delicious on their own or with a side of sour cream, salsa, or a spicy aioli.


In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar (if using), salt, and black pepper. Ensure there are no large lumps.

In a separate medium bowl, whisk the large egg and milk until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are acceptable. Fold in the corn kernels and sliced green onions.

Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. The oil should be about 1 inch deep. Heat until it reaches 350°F or until a small drop of batter sizzles immediately upon contact.

Carefully drop spoonfuls (about 1 1/2 tablespoons each) of the corn fritter batter into the hot oil, being careful not to overcrowd the pan. Fry in batches to maintain oil temperature.

Fry the fritters for 2 to 3 minutes per side, or until they are golden brown and cooked through. Use tongs or a slotted spoon to gently flip them.

Once golden brown, remove the fritters from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining batter.

Serve the crispy fried corn fritters warm. They are delicious on their own or with a side of sour cream, salsa, or a spicy aioli.
