Corn Fritters

America's Test Kitchen

Makes 12 2-inch fritters


  • 4 ears fresh corn, husks and silk removed
  • 1 large egg, lightly beaten
  • 3 Tbs AP flour
  • 3 Tbs cornmeal
  • 2 Tbs heavy cream
  • 1 shallot, minced
  • 1/2 tsp salt
  • pinch cayenne
  • 1/4 c vegetable oil, or more as needed

Slice the kernels off of 2 ears of corn with a knife, catching the them in a large bowl. Use the large holes of a box graters to strip the other 2 ears of corn into the bowl and use the back of a butter knife to scrape any remaining milk from the cobs into the bowl.

Stir the egg, flour, cornmeal, cream, shallot, salt and cayenne into the corn to make a thick batter.

Heat the oil in a skillet until shimmering. Drop 6 heaping tablespoons of batter into the skillet (about half of the bowl) and fry until fritters are golden brown, about 1 minute per side. Transfer fritters onto a paper towel lined plate and cook the other half of the batter. Serve with mint-lime butter, mayo or hot sauce.

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