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A close-up of a freshly cooked corn fritter served on a paper plate and generously drizzled with sweet syrup.

Lou’s Homemade Corn Fritters

A traditional, crispy, and golden corn fritter recipe passed down from Lou. Perfectly sweet, savory, and delicious when served with syrup!
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • ¼ cup milk
  • 1 ½ cups corn kernels drained if canned, or thawed if frozen
  • 1 tbsp oil mixed into the corn
  • Cooking oil for frying
  • Maple or pancake syrup for serving

Equipment

  • Mixing bowls
  • Whisk or spoon
  • Skillet or frying pan

Method
 

  1. Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, and salt.
  2. Mix Wet Ingredients: In a separate bowl, beat the 2 eggs and mix in the milk until smooth.
  3. Prep Corn: Toss the corn kernels with 1 tablespoon of oil in a small bowl or cup.
  4. Combine Batter: Pour the wet egg mixture and the oiled corn into the dry flour mixture. Stir gently just until combined.
  5. Heat Oil: Heat a generous layer of cooking oil in a skillet over medium-high heat.
  6. Fry: Drop spoonfuls of the batter into the hot oil. Fry in batches for 2-3 minutes per side until deep golden-brown and crispy.
  7. Drain and Serve: Remove from the pan, drain briefly on paper towels, and serve warm drizzled with syrup.

Notes

Batch Cooking: Do not crowd your skillet when frying. Cook 3 to 4 fritters at a time to maintain the oil temperature.
Syrup: A light drizzle of pure maple syrup right before eating is the traditional way to serve these!