Corn Fritters with Creamed Corn
Corn Fritters with Creamed Corn are crispy on the outside, tender on the inside, and bursting with sweet corn flavor. Using creamed corn in the batter makes them extra moist and delicious!
It’s easy for something to taste good when it’s deep fried, but these Creamed Corn Fritters are next-level delicious!
Instead of using fresh corn, the fritters are made with a can of creamed corn. The creamed corn makes them less likely to splatter and pop when they’re fried (the moisture in fresh corn makes them splatter a lot!), and the creamed corn has the added bonus of making a really moist, tender, melt-in-your-mouth fritter.
I like serving them with maple syrup drizzled over the top, and blueberry or blackberry jam would also be excellent for dipping. The 1969 recipe clipping where I found the recipe notes that the fritters are ideal with bacon or sausage for breakfast, or they make a “sophisticated and thrifty lunch entrée with spiced applesauce and ham”. I love those ideas!
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Ingredients
- I used about 1½ cups vegetable oil in a 10-inch cast iron skillet for frying the fritters. This allowed me to fry 6–7 fritters at a time.
- Any type of milk (skim, 2%, whole) works well for this recipe.
How to Make Corn Fritters with Creamed Corn
- Mix all ingredients in a bowl with a whisk.
- Drop by 1–2 tablespoon portions into hot oil (about 375°F). Let fry for 2–3 minutes, or until golden brown on the bottom.
- Flip and continue cooking until golden brown on the other side, another 2–3 minutes.
- Let drain on paper towel lined plate, and then serve while still warm.
How to Know When Frying Oil is ready
Oil for frying should be 350°–375°F. A thermometer is always the easiest way to check, but if you don’t have one, here are a few alternatives:
- Stick the end of a wooden spoon into the hot oil. The oil should vigorously bubble around the end of the spoon. If not, heat the oil longer.
- Sprinkle a little flour into the oil. If it bubbles and sizzles, it’s ready to go. It should not turn brown though (then the oil is too hot).
- Drop a pea-sized amount of batter into the oil. It should sizzle and float to the surface when the oil is the right temperature. If it turns brown, the oil is too hot.
📖 Recipe
Corn Fritters with Creamed Corn
Ingredients
- 1½ cups vegetable oil for frying
- 2 eggs
- ½ cup milk
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 (14.75 oz) can cream-style corn
Instructions
- Pour the oil into a heavy bottomed skillet or dutch oven. Heat over medium heat until it reaches about 375°F.1½ cups vegetable oil for frying
- In a large bowl, beat the eggs with the milk until well mixed.2 eggs, ½ cup milk
- Add the flour, baking powder, salt, and cream-style corn.1 cup flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 (14.75 oz) can cream-style corn
- Drop large tablespoons of the batter into the oil, about 4–6 at a time.
- Fry for 2–3 minutes or until golden brown, then flip and cook until golden brown on the other side.
- Remove and let drain on a paper towel lined plate. Serve while warm.
I just made this recipe and we really enjoyed it. I put a little less salt in it. I cooked some of them in oil as written but I also cooked some on a nonstick griddle. I preferred them that way. But definitely keeping this recipe. Thanks.
Hi Cheryl, thanks for your feedback and for sharing your spin on the recipe. I’m glad you enjoyed them!