Southern Corn Fritters
Southern Corn Fritters are golden, crispy pan-fried patties made with fresh corn, buttermilk, and simple seasonings. This old-fashioned Southern comfort food comes together in just 20 minutes and is perfect as a summer side dish, breakfast treat, or appetizer for your next BBQ.
Ingredients
- 2 cups fresh corn kernels about 3 ears of corn, or canned/frozen, drained
- 1 cup self-rising flour or all-purpose flour + 1 tsp baking powder + ½ tsp salt
- 2 large eggs
- ½ cup buttermilk or milk + 1 tbsp lemon juice
- ¼ cup green onions finely chopped (optional)
- Salt and black pepper to taste
- Vegetable oil for frying
Optional Add-Ins:
- ¼ cup shredded cheddar cheese
- 2 tbsp fresh chives or parsley
- 1 jalapeño finely diced
- ½ tsp smoked paprika
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the self-rising flour, salt, and pepper. In a separate bowl, beat the eggs and buttermilk until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined—don't overmix, or your fritters will be dense.
- Fold in corn and add-ins: Gently fold in the corn kernels and any optional add-ins like cheddar cheese, green onions, or jalapeño. The batter should be thick and slightly lumpy. Let the batter rest for 5–10 minutes while you heat your oil.
- Heat the oil: Heat about ½ inch of vegetable oil in a cast iron skillet over medium-high heat until it reaches 350–375°F (or shimmers when you flick in a drop of batter).
- Fry the fritters: Using a small ice cream scoop or spoon, drop rounded spoonfuls of batter into the hot oil, leaving 2 inches between each fritter. Don't overcrowd the pan—cook in batches.
- Cook until golden: Fry for 3–4 minutes per side until golden brown fritters form with a crispy exterior. Flip carefully with a spatula and press down gently to ensure even cooking.
- Drain and serve: Transfer cooked fritters to a wire cooling rack or paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.
Notes
- Storage: Store cooked fritters in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a 350°F oven for 5–7 minutes or air fryer at 375°F for 3–4 minutes.
- Freezing: Freeze cooked fritters for up to 2 months. Reheat from frozen at 375°F for 10–12 minutes.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Dairy-free: Substitute buttermilk with almond milk + 1 tbsp lemon juice.
- Vegan: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).