Real Recipes From Real Home Cooks ®

new york style corn fritters

★★★★★ 3
a recipe by
Anthony Nicometi Jr
Cheektowaga, NY

Ever since I had the corn fritters at the restaurant I interned at, I've been hooked! So last summer with some extra corn, I attempted to make these, And they came out sooooooo good. Extra crunchy and salty. These are irresistible! I dipped mine in some soy sauce, but I think they would be better with some teriyaki sauce or a drizzle of balsamic vinegar. These are a great unique appetizer for any get-together.

Blue Ribbon Recipe

When fresh corn is available, make sure to pick a few ears up and make this easy corn fritter recipe. They went fast in the Test Kitchen. Outside the fritters are crisp but the inside stays soft. We did drizzle a little balsamic reduction on top and it was perfection. These are easy to prepare and easier to eat.

— The Test Kitchen @kitchencrew
★★★★★ 3
prep time 15 Min
cook time 10 Min

Ingredients For new york style corn fritters

  • 4 c
    fresh corn kernels
  • 1/2 c
    celery, finely diced
  • 1/2 c
    green onions, finely diced
  • 3 clove
    garlic, minced
  • 1/2 c
    all-purpose flour
  • 1/2 tsp
    white pepper
  • 2

How To Make new york style corn fritters

  • Ingredients mixed together in a bowl.
    In a large mixing bowl, combine the corn, celery, green onion, flour, and white pepper. Mix well. Lightly beat the eggs. Combine with the vegetable mixture.
  • Oil heating in a skillet.
    Heat a neutral oil in a wide deep pot to 350 degrees (or use a deep fat fryer).
  • Frying the fritters.
    Spoon the corn fritter mix into the hot oil. Using the back of the spoon coated with oil, press down onto the fritter to flatten. Cook until golden brown on one side and carefully flip over to cook the other side.
  • Draining grease from the fritters.
    Remove to drain excess oil onto paper napkins. Season with salt immediately after frying.
  • Corn fritters drizzled with a balsamic reduction.
    Enjoy hot! Dip in soy sauce or teriyaki sauce. I also think these would be good with a drizzle of balsamic vinegar.