Sunday, 13 November 2016

Corn Fritters

Carole's Chatter: Corn Fritters

I had half a can of corn kernels left over and decided to do some corn fritters – they were edible but not spectacular – I think I needed the texture to be a bit thinner. Advice on improvements most welcome.

¾ cup flour (standard)
1 tsp baking powder
½ tsp salt
Black pepper
1 egg, beaten
½ can of corn kernels (not creamed corn)
150g of cream (reduced cream diluted with water)
Oil for frying


Sift the flour salt and pepper
Add the egg, corn and cream

Fry in small dollops and drain on a kitchen towel

I served them with bacon, a tomato and avocado salad and a dollop of cr̬me fraicheРwhich certainly made the dish better.


  1. I love corn fritters but have never made them myself.

  2. Oh, I love corn fritters, and haven't had them in way too long. My recipe differs from yours in that it calls for 1/2 cup buttermilk, 1 teas. oil, 1 egg, 1/8 teas. baking soda, 1/4 teas. baking powder, 1/2 cup flour and the same amount of corn.

  3. They look good. I've never made them, so I have no advice.

  4. I think my corn loving husband would love these!

  5. I have never made corn fritter either, but your photo is definitely enticing! I would imagine a slightly thinner batter would give you a thinner fritter, so a higher crispy exterior ratio and easier to cook through. Now I really want to give them a try!!!


Your comments are most welcome. Cheers