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Corn fritters

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 4 ears of corn husked
  • 1/2 cup of cornmeal
  • 1/3 cup flour
  • 1 teaspoon baking powder
  • salt and black pepper
  • 1/2 cup green onions
  • two eggs
  • 1/3 cup of milk try not to use skim


  1. First, cut corn off the cob and set aside. 

    In a bowl whisk together the cornmeal, flour, baking powder, salt and pepper. In a small bowl whisk together the milk, eggs and green onions.

    Add the wet ingredients to the dry ingredient bowl and combine. Stir in the corn.

    Heat vegetable oil in a pan about 1/4 of the way - amount depends on the pan size - until hot. 

    Using an ice cream scooper, or a large spoon, scoop the batter into the  pan (it will spread out  slightly on it own, similar to a pancake). Cook about four minutes on each side and transfer to a baking sheet set with a paper towel to cool for about two minutes.