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Corn Fritters

During the Depression, we made do with what we had. Mother always looked for ways to add variety to our meals, and these corn fritters were her special treat. She served them as a bread or a vegetable. No matter how they were presented, their hearty taste complemented any meal. —Auton Miller, Piney Flats, Tennessee
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2-4 servings


  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon paprika
  • 1 egg, separated
  • 3/4 cup frozen corn, thawed
  • Oil for deep-fat frying


  • In a bowl, combine the flour, salt, baking powder and paprika. In another bowl, beat egg yolk; stir in corn. Add to flour mixture and mix well. Beat egg white until soft peaks form; fold into flour mixture.
  • In a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls into oil; fry for 3-4 minutes or until golden brown. Drain on paper towels.

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Average Rating:
  • 1val
    Aug 20, 2019

    My Mother served them with maple syrup. VB , Pennsylvania

  • KathyCooks1943
    Sep 1, 2017

    Think, rather know, you forgot the liquid. After adding MILK and eggs whites they were very good.

  • ICRR67
    Mar 28, 2013

    No comment left

  • slushy935
    Feb 9, 2013

    No comment left

  • warrenbaker
    Apr 4, 2012

    No comment left

  • mommad1955
    Jan 31, 2010

    I added a teaspoon of sugar to give it a sweet corn taste

  • kknepper
    Sep 26, 2009

    No comment left