Fresh Corn Fritters

Fresh corn fritters

Corn!  Lots of corn!

Seriously, I have gotten fresh sweet corn in my farm basket every week for over a month. I was looking for a new way to it aside from grilling it, boiling it, or steaming it on the cob, and finding a recipe that incorporated other items I had on hand was a bonus.  Seriously, thanks to my little herb garden, I had everything on hand to prepare these fritters.  Now, most of the recipes you will find out there for a “fritter” are deep-fried, but this one seems a bit more like a cross between a pancake and a piece of cornbread.  I even (are you sitting down?) prepared it exactly as written (the only exception being that I didn’t peel the red peppers).  We really enjoyed it, and even the 6yo ate it.

I served the fritters with baked ham, and baked beans (I intended to steam some corn or broccoli to serve as well, but it just didn’t happen).

Fresh Corn Fritters

Serves 4 (I think this is a generous serving for each)


  • 2 large ears fresh corn, shucked and kernels removed
  • 1 large egg, separated
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/3 cup half & half
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons *peeled red bell pepper, finely diced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons melted butter, divided
  • About 1 tablespoon vegetable or olive oil


  • Place the corn kernels in a large bowl. Add the egg yolk and half & half and mix well. Note: I like to briefly steam my corn cobs before cutting the kernels off.
  • Whip the egg white to stiff peak stage, set aside.
  • To the corn mixture, stir in the flour, baking powder, salt, pepper, bell pepper, parsley, basil, and chives. Add 1 tablespoon of the melted butter and beat well to create a somewhat smooth batter. The batter will be
  • chunky but should be uniform in texture. Gently fold in the egg white. Note: This batter can be made ahead of time and kept in the fridge; just bring back up to room temp before cooking.
  • Heat a large skillet or griddle over medium-high heat. Add the remaining tablespoon of melted butter and 1/2 tablespoon of the oil and let get hot, about 1 to 2 minutes. Add a heaping tablespoon of the corn batter and cook 2 minutes. Using a spatula, gently flip
  • the fritter and cook another 2 to 3 minutes on the other side, or until golden brown.
  • Repeat with the remaining batter, adding more butter and oil to the pan as needed.

Original recipe found at:

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One Response to Fresh Corn Fritters

  1. Elizabeth says:

    Oh! I wish I had seen this before dinner tonight. We had plain ‘ole corn. Gonna give it a try soon, C only ate the corn, didn’t touch anything else!

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