Sweet Corn Fritters

Sweet Corn Fritters
Servings: 12 Start to Finish 45 mins


  • 1 cup cornmeal, medium grind
  • 1 cup flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter, at room temperature
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 1/2 cups frozen corn, thawed
  • 1/2 cup chopped scalions
  • 1 jalapeno, seeded and minced
  • Olive oil, for frying
  • Salsa, for serving

Make It

Make cornbread

1. Heat the oven to 350 degrees and coat a 9-by 13-inch baking dish with butter. In a medium bowl, whisk together the first six ingredients.

2. With a hand mixer or a stand mixer with paddle attachment, beat the butter until smooth. Add the dry ingredients, and blend at medium speed until the mixture resembles coarse crumbs, about 1 minute. Reduce the mixer's speed to low and add the eggs, one at a time, until just blended. Slowly add the buttermilk and blend evenly.

Make fritters

3. In a large bowl, stir together the prepared batter with the corn, scallions, and jalapeno until just blended.

4. In a large pan over medium heat, warm 2 tbsp. olive oil. Scoop 1/4 cup of batter, drop it into the pan, and flatten it slightly. Repeat with three more scoops. Cook the fritters until golden brown, about 4 minutes per side.

5. Transfer the fritters to a cooling rack or paper towel-lined plate. Repeat with the remaining batter, adding more olive oil as needed. Serve them warm, with salsa on the side.