Pan-Fried Corn Fritters

Corn feels like a forbidden fruit for me because it’s almost never served in my house for some reason. Any recipe that calls for copious amounts of sunny kernels is a winner in my book, so when I saw corn fritters on America’s Test Kitchen’s Instagram page last week, I was locked and loaded to give it a whirl.

This recipe was a bit labor intensive with little reward – I got 7 fritters out of the original recipe. For that reason, my version below is doubled so you can get least 14 and feed a family of 4 with CORN SNACCS and not just a small side for dinner.

Check out the original recipe here and don’t forget to follow me on Insta @vivianapodinaphotography


6 cups frozen (thawed) corn (8 ears fresh)
3/4 tsp salt
1/2 cup flour
1/2 cup finely minced chives (optional)
4 tbsp grated parmesan cheese
2 tbsp corn starch
1/4 tsp cayenne pepper
2 eggs, beaten
2 tsps veggie oil
1 cup veggie oil for frying


  1. In a food processor, process 3 cups corn to a uniformly coarse puree, set aside.
  2. Heat 2 tsps oil in a 12 inch skillet until shimmering. Add remaining 3 cups of unprocessed corn kernels, add salt, cook for 3-4 minutes, stirring constantly. Transfer to a bowl.
  3. Return skillet to stove and add the puree. Cook for about 5 minutes stirring constantly. Add to the cooked kernel bowl and mix.
  4. Wipe down your skillet with a wet paper towel, then return it to the stove.
  5. Mix flour, chives, parmesan, corn starch, cayenne, salt and pepper to corn mixture. Stir in the beaten eggs.
  6. Using an ice cream scoop, drop fritters in your high heated cooking oil, flatten with back of scoop. Cook for about 2-3 minutes each side and transfer into paper towels.
  7. Serve with spicy mayo, as a side, as a snack, whatever – enjoy!


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