Corn Fritters

Corn Fritters

Photo by Myra O.

  • Prep Time


  • Total Time


  • Servings



  • cup cornmeal

  • cup all-purpose flour

  • 1

    teaspoon smoked paprika

  • ½

    teaspoon baking powder

  • Kosher salt and freshly ground pepper

  • cup well-shaken buttermilk

  • 1

    large egg

  • 2

    tablespoons butter

  • 2

    shallots, finely chopped

  • 3

    green onions, thinly sliced

  • cups corn kernels (if using frozen, thaw)

  • 2

    tablespoons canola oil, for frying


Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk. Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture. Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.


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