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Corn Fritters


From William Sanoma

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  • 1 cup vegetable oil
  • 3/4 cup all-purpose flour
  • 1/2 cup finely ground cornmeal
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 cup club soda or seltzer water
  • 1 egg, separated
  • 2 cups corn kernels
  • 3 green onions, white and light green portions, thinly sliced


Servings 4
Adapted from


Step 1

In a large bowl, whisk together the flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk together the club soda and egg yolk. Gradually whisk the club soda mixture into the flour mixture until smooth.

In a small bowl, whisk the egg white until soft peaks form, then fold the egg white into the batter. Using a silicone spatula, stir in the corn and green onions until incorporated.

Heat the oil over medium heat. Line a baking sheet with paper towels.

Working in batches, drop the batter into the skillet, using 1/3 cup batter for each fritter. Using the silicone spatula, lightly spread each fritter into a 4-inch round. Cook, turning the fritters once, until golden brown and crisp, 3 to 4 minutes per side.

Transfer the fritters to the paper towel-lined baking sheet to drain. Repeat with the remaining batter. Serve the fritters immediately. Makes 8 fritters.

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