Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.
Why Corn Fritters?
Because they're incredibly tasty. Because they're an ingenious way to use up leftover corn. And because everyone should have a go-to recipe for this delicious vegetable. This recipe is the one.
I make these fritters the day after I've boiled corn on the cob. Often, I boil a few extra ears because I know I'll be making this recipe the next day. Have leftover creamed corn? Yes, you can use that. And, yeah, if it's the middle of winter, you can use canned corn.
Note: This recipe doubles easily if you're cooking for a crowd.
- 1/2 cup all-purpose flour
- 1/4 cup buttermilk
- 2 (heaping) tbsp. corn starch
- 2 tbsp. cornmeal
- 2 tbsp. sugar
- 1 tsp. baking soda
- 1tsp. baking powder
- 1/2 tsp. salt
- 1 large egg
- 1 cup fresh corn, preferably cut from the cob (but canned corn works, too)
- 3 tbsp. scallions (AKA green onions), including the green tops
- 1 jalapeño, seeded and minced
- 3 tbsp. grated Parmesan
- oil for frying
- Whisk the dry ingredients (flour, cornmeal, corn starch, sugar, baking soda, baking powder, and salt) until they are fully incorporated.
- Add the egg and buttermilk and whisk together into a thin batter.
- Stir in the corn, jalapeño, Parmesan, and chopped scallions.
- Heat oil to 360 degrees, the ideal frying temperature.
- Scoop out batter by the tablespoon and fry until golden brown.
- Drain on a paper towel–lined plate, then place on serving platter.
- Use a cooking thermometer to make sure your oil is 360 degrees, which is the ideal frying temperature.
- Don't stack them on top of one another—the bottom ones will get soggy.
- Season to taste—I always salt mine again after they're fried because "salty" and "fried" are meant to go together.
I like mine plain. Some people like to eat them with honey (it is yummy but when it comes to corn fritters, I'm a purist.) Ree Drummond likes them with maple syrup. Some people insist on dipping them in sour cream. If there's one rule, it should be this: Eat them however you please!
Let's say you have some leftover corn fritters. Hey, it happens. I think it was 1997 the last time it happened to me. They're easy to reheat. Lay them in a single layer on a baking sheet. Heat your oven to 400 degrees. They'll become hot and crispy again in about 10 minutes or so. Enjoy!
Sally Gulbrandsen from Norfolk on October 15, 2014:
They look delicious and so do a lot more of your recipe's - thanks for sharing.
Buster Bucks (author) from Sonoma County, California on August 16, 2014:
Thanks for taking the time to comment! I hope you enjoy your corn fritters.
Rosalie O'Neal from California on August 16, 2014:
These look amazing! They remind me slightly of the cream corn filled tots at Churches Chicken. I cannot wait to try these! Voted up, Thanks for sharing!