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Easy Corn Fritters

a plate of homemade corn fritters sprinkled with flaky salt served with a bowl of sour cream
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 1 cup all-purpose flour
  • ¼ cup fine cornmeal
  • 1 tablespoon sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • ¾ teaspoon garlic powder
  • 3 cups fresh (from 4 cobs) or frozen corn kernels, thawed
  • 4 green onions, white and green parts, minced
  • ⅓ cup whole milk
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 2 large eggs, lightly whisked
  • 8 tablespoons vegetable oil
  • Flaky salt, such as Maldon, for serving (optional)
  • ⅓ cup sour cream, for serving (optional)

Method

  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, cayenne, and garlic powder.
  2. Add the corn kernels and green onions to the flour mixture and toss until fully combined. Add the milk, 4 tablespoons of the melted butter, and the eggs to the dry ingredients and mix with a wooden spoon until just combined.
  3. In a large skillet (preferably cast iron) heat 2 tablespoons of the vegetable oil along with 1 tablespoon of the remaining butter over medium-high heat. Once the oil is glistening, pour 4 (¼-cup) portions of the batter into the skillet and flatten each slightly with the back of the measuring cup. Cook until golden brown on the bottom, 2-3 minutes. Using a spatula, flip and cook until browned on the other side and cooked through, 2-3 more minutes.
  4. Transfer the cooked fritters to a paper-towel-lined plate. Continue making fritters with the remaining batter, adding 2 tablespoons of oil and 1 tablespoon of butter for each batch. Transfer finished fritters to a serving plate. Serve warm or at room temperature, sprinkled with flaky salt with sour cream alongside. Makes about 14 fritters.