Martha Stewart Corn Fritters

Martha Stewart corn fritters are easy, crispy summer bites that crack open to soft, sweet corn inside. She folds fresh kernels and cornmeal into a cayenne-spiked batter, then drops it into hot oil for golden, craggy appetizers ready in under 30 minutes.

Serve them with a drizzle of honey or hot sauce at a cookout or backyard gathering. The difference between crispy and greasy comes down to oil temperature: keep it at 375°F and pull each fritter at deep golden brown.

Martha Stewart Corn Fritters

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

195

kcal

Crunchy, golden-brown fritters loaded with sweet corn kernels and cornmeal. The batter fries up with crisp, craggy edges while the inside stays tender and bursting with fresh corn.

Ingredients

• 3/4 cup all-purpose flour
  

• 2 tablespoons yellow cornmeal
  

• 1 tablespoon sugar
  

• 1 1/2 teaspoons baking powder
  

• Coarse salt
  

• 1/4 teaspoon cayenne
  

• 1/2 cup whole milk
  

• 1 large egg
  

• 2 cups yellow corn kernels (from 2 ears corn)
  

• Vegetable oil, for frying
  

• Honey, for serving
  

Directions

• Mix the dry ingredients: In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne.
• Add the wet ingredients and corn: Add milk and egg to the flour mixture and stir together to create a batter. Add corn and fold to combine.
• Heat the oil: Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375°F.
• Scoop and fry the fritters: Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes. Adjust heat as needed to keep oil temperature between 350 and 360 degrees.
• Drain, season, and serve: Transfer fritters to a paper towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, OXO medium cookie scoop. As an Amazon Associate I earn from qualifying purchases.

FAQs

What oil is best for frying corn fritters?

Use a neutral oil with a high smoke point, like vegetable oil, canola, or peanut oil. Peanut oil gives the crispiest results because it holds temperature well. You need about 4 inches of oil in the pot, so plan on using about 1 to 1.5 quarts depending on your pot size.

Can I make corn fritters with frozen corn?

Yes, but thaw the kernels completely and pat them dry with paper towels before folding them into the batter. Excess water from frozen corn will cause the oil to splatter and make the fritters soggy instead of crispy. Fresh summer corn gives the sweetest flavor, but frozen works well year round.

How do I keep corn fritters crispy after frying?

Set them on a wire rack over a sheet pan instead of stacking them on paper towels, since steam trapped underneath softens the bottom. If you need to hold a batch while frying more, keep the finished fritters on the rack in a 250°F oven until the rest are done.

Can I bake corn fritters instead of frying them?

You can drop spoonfuls onto a greased sheet pan and bake at 400°F for 12 to 15 minutes, flipping halfway through. They will not get the same shattery crust, but the inside stays tender and you skip all the oil. Brush with melted butter after baking for extra flavor.

How long do leftover corn fritters last?

Stored in an airtight container, they keep in the fridge up to 3 days. Reheat on a sheet pan at 375°F for 6 to 8 minutes to bring back the crunch. The microwave will make them rubbery, so always use the oven for reheating.