Deep-Fried Corn Fritters



  • 2 Cups Flour
  • ¼ Cups Corn Meal
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • ½ Teaspoons Pepper
  • 2 Eggs (lightly beaten)
  • ¾ Cups Milk
  • 12 Ounces drained Whole Kernel Corn
  • 8 Ounces Cream Corn
  • Honey (optional)
  • 3-4 cups oil (or 2 inches deep in the pan)


  1. In two separate bowls, combine dry ingredients in one, and the wet ingredients in another.
  2. Pour the wet ones into the dry ones and mix throughly with a spoon, until batter is roughly the consistency of pancake batter.
  3. Heat oil in a pan on medium-high heat approx. 360-370°.
  4. When the oil is heated, spoon ‘balls’ of batter (as big or small as you like) into the pan and fry until golden brown, a minute or two on each side.
  5. Make sure they cook all the way through. Remove fried corn balls from the oil onto a wire rack to drip dry, or a plate lined with paper towels to soak up the excess oil.
  6. Serve hot with honey for dipping.

Air Fryer Instructions: You will need parchment paper liners, preferably ones that are basket-shaped. Place liner into the air fryer. Depending on the size of your air fryer, spoon between 4 and 8 fritter balls into the lined air fryer. Make sure there is plenty of space around each fritter to allow proper air-flow. Cook at 370° for 7-8 minutes, flip and cook for an additional 7-8 minutes.


Up-to-date agriculture news in your inbox!



We are glad you have chosen to leave a comment. Please keep in mind that comments are moderated according to our comment policy.

Receive emails as this discussion progresses.