Fried Corn Fritters Recipe: Easy Homemade Corn Patties

If using fresh corn, carefully cut the kernels from the cob. If using frozen corn, ensure it's fully thawed and patted dry to prevent a watery batter. For extra flavor, finely chop green onions or chives to add to the batter.

In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper. Whisk these dry ingredients thoroughly. In a separate smaller bowl, whisk together the egg, milk, and melted butter (or oil for the batter). Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine. Gently fold in the corn kernels and any optional additions like green onions or cayenne pepper.

Pour about 1/2 to 1 inch of vegetable or canola oil into a large, heavy-bottomed skillet or cast-iron pan. Heat the oil over medium-high heat until it reaches approximately 350-375°F (175-190°C). If you don't have a thermometer, test the oil by dropping a tiny bit of batter into it. It should sizzle immediately and float to the surface. It's crucial to maintain a consistent oil temperature for evenly cooked and crispy fritters.

Using a spoon or a small ice cream scoop, carefully drop spoonfuls of the corn fritter batter into the hot oil, flattening them slightly if desired. Don't overcrowd the pan; cook in batches to maintain oil temperature and ensure even browning. Fry for 2-4 minutes on each side, or until golden brown and cooked through. The exact cooking time will depend on the size and thickness of your fritters.

Once cooked, remove the corn fritters from the oil with a slotted spoon or spider strainer and place them on a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy. They are fantastic on their own, or you can serve them with a dollop of sour cream, a sprinkle of fresh cilantro, or a side of salsa for an extra burst of flavor.