Donna Graffagnino


The sky is the limit with the ingredients that can be added to the batter including corn, onions, zucchini, sun dried tomatoes, shrimp, crab, fish, diced ham... well, you get the idea. Leave them puffed up or flatten them out into a patty, the taste is still amazing and addictive!


☆☆☆☆☆ 0 votes

24-30 pieces
30 Min
Stove Top


  • 1 c
    all-purpose flour
  • 2 Tbsp
    corn meal
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/4 c
  • 2 c
    whole kernel corn or (1) 15oz can drained
  • 1
    egg, lightly beaten
  • 1 c
    vegetable oil
  • 1/2 c
  • ·
  • 2 1/2 - 3 c
    vegetable oil

How to Make Fritters


  1. In a mixing bowl sift together the flour, corn meal, baking powder, salt and sugar.
  2. Stir the sweet corn kernels into this dry mixture.
  3. In another mixing bowl beat the egg, 1 cup oil and milk together.
  4. Pour the wet and dry mixtures together, stir until just blended.
  5. Heat the 3 cups of oil in a heavy pot to 350°F.
  6. Drop tablespoons of the batter into the hot oil and cook, turning occasionally until golden brown.
  7. Drain on paper towels and serve warm, brushed with butter, drizzled with honey or sprinkled with salt.
    Use 1/2 cup green onion tops with 1 1/2 cups corn.
    Use 1/2 cup red or green bell pepper with 1 1/2 cups corn.
    Add 1 Tbsp yellow corn meal to batter.
    Flatten them after flipping to make cake type patties.

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