Side Dish: United States – Rhode Island – Rhode Island Corn Fritters

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 5 min

Total 55 min

Ingredients

- 4 ears fresh sweet corn, kernels removed, about 3 cups (495 g) total kernels
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (35 g) fine cornmeal
- 1 tbsp (12 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 large eggs, approx. 100 g total (approx. 50 g each)
- 1/2 cup (120 ml) whole milk or buttermilk
- 2 tbsp (30 g) unsalted butter, melted (plus extra for frying if desired)
- 2 tbsp (6 g) chopped fresh chives or scallion greens (optional)
- 1/3 cup (80 ml) vegetable oil (for frying), plus more if needed
- Maple syrup or honey, for serving

Instructions

Short Description:
Crispy pan-fried fritters made with sweet fresh Rhode Island corn, lightly seasoned and golden-brown, traditionally served with maple syrup or honey to highlight the local produce.

Regional Notes:
This Rhode Island version emphasizes sweet, fresh local corn removed from the cob and pan-fried to a crisp golden exterior. Unlike grittier Southern corn fritters, these are lightly sweetened and often finished with maple syrup or honey, reflecting New England's maple and beekeeping traditions.

1. Prepare corn: Stand each ear of corn in a large bowl and cut kernels off the cob. Measure about 3 cups (495 g) of kernels and set aside.
2. Mix dry ingredients: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and black pepper until evenly combined.
3. Whisk wet ingredients: In a separate bowl, beat the eggs (approx. 100 g), then whisk in the milk and melted butter.
4. Combine batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the fresh corn kernels and chopped chives (if using). The batter should be thick but spoonable; if it seems too stiff, add 1–2 tbsp (15–30 ml) milk.
5. Rest: Let the batter rest 5 minutes to hydrate the cornmeal and allow baking powder to begin activating.
6. Heat pan: Set a large skillet over medium heat and add enough vegetable oil to generously coat the bottom (about 1/8 inch). When the oil shimmers, reduce heat to medium-low to maintain an even fry temperature.
7. Fry fritters: Using a tablespoon or small ice cream scoop, drop heaping spoonfuls (about 2 tbsp/30 ml each) of batter into the hot oil, spacing fritters about 1 inch apart. Flatten slightly with the back of the spoon to form 2–3 inch (5–7.5 cm) patties.
8. Cook until golden: Fry 2–3 minutes per side, until edges are set and both sides are golden brown and crisp. Adjust heat as needed to prevent burning while ensuring the center cooks through.
9. Drain and keep warm: Transfer cooked fritters to a wire rack or paper towel-lined plate to drain. Keep finished fritters warm in a 200°F (95°C) oven while you fry the remainder.
10. Serve: Serve warm as a side dish with maple syrup or honey for drizzling on the side. Fritters also pair well with butter or a dollop of sour cream if a less sweet accompaniment is preferred.