Corn Fritters

Mary Ann Hanson


These are light as a cloud and so delicious. I used home grown, home frozen corn for the extra cup. I served these with local honey from the farmer's market but they are good on their own. They would be good with maple syrup too!!! Makes me think of my grandma! She would make fritters and tell me of my uncle when he was little. "Oh Mom! What if the world would end and we could not have fritters!" What a silly thing for a little boy to say who just wanted fritters! Grandma said he was not worried about the world!!!! He just loved fritters!

My photo.

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10 Min


5 Min


Deep Fry


1 can(s)
cream style corn
1 large
egg, beaten
2 pkg
6 oz, buttermilk pancake mix
1 c
whole kernel corn, home frozen or commercial
2 Tbsp
water (if needed)
canola oil or your favorite for deep frying, a good two inches

Directions Step-By-Step

Heat canola oil or other oil in fryer or deep pan. Mix ingredients for fritters.
Beat egg. Add can of creamed corn.
Stir in two packages of pancake mix.
Add cup of whole kernel corn and mix. If mixture is dry, add a little of the water. Mixture should be very thick.
I use a frier so I do not know how hot the oil is. Drop in a chunk of bread and see if it just fries gently. If so the oil should be good.
Drop teaspoons of the corn batter into the oil and fry for about five minutes watching and turning over halfway through.
Turn out on a pan lined with paper or dish towels and set in a warm oven until all fritters are done.
Serve with honey or maple syrup. I serve with local made sausages and eggs for a delicious breakfast or supper.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom
Hashtags: #corn, #pancake mix