Side Dish: United States – Mid-Atlantic United States (Pennsylvania) – Corn Fritters

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

- 3 cups (approx. 450 g) fresh corn kernels (about 3 medium ears)
- 1 cup (120 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper (optional)
- 2 large eggs, approx. 100 g total
- 1/2 cup (120 ml) whole milk
- 2 tbsp (30 g) unsalted butter, melted
- 2–3 tbsp (30–45 ml) vegetable oil or neutral frying oil, plus more as needed for skillet
- 1/4 cup (30 g) all-purpose flour (for dusting corn, optional for drier kernels)
- Maple syrup or honey, for serving
- Soft butter, for serving (optional)

Instructions

Short Description:
Crisp-edged, tender corn fritters made with fresh sweet corn folded into a simple flour, egg, and milk batter and pan-fried until golden. Traditionally served warm with maple syrup or honey for a distinctly Pennsylvanian sweet touch.

Regional Notes:
This Pennsylvania variation emphasizes fresh corn kernels folded into a straightforward flour/egg/milk batter (rather than a heavy cornmeal base), producing a light, slightly sweet fritter. They are commonly finished with local maple syrup or honey as an accompaniment, reflecting regional tastes for sweet pairings.

1. In a large bowl whisk together 1 cup (120 g) flour, sugar, baking powder, salt, and black pepper (if using).
2. In a separate bowl beat the eggs (approx. 100 g total) with the milk (120 ml) and melted butter (30 g) until combined.
3. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix. Fold in the fresh corn kernels (and the optional 1/4 cup / 30 g flour if your corn is very wet) until evenly distributed. Batter will be thick but spoonable.
4. Heat a large heavy skillet or cast-iron pan over medium heat. Add 1–2 tablespoons (15–30 ml) of vegetable oil and warm until shimmering.
5. Drop heaping tablespoons (about 2 tbsp / 30 ml each) of batter into the skillet, spacing fritters 1 inch (2.5 cm) apart. Press gently to flatten each mound to about 3/4-inch (2 cm) thick.
6. Cook until edges are golden and set, about 2–3 minutes, then carefully flip and cook the second side until golden and cooked through, another 2–3 minutes. Adjust heat as needed to prevent burning; add more oil between batches.
7. Transfer finished fritters to a wire rack set over a baking sheet or to a paper-towel-lined plate. Keep warm in a 200°F (95°C) oven while cooking remaining batter.
8. Serve warm as a side dish with maple syrup or honey and an optional smear of soft butter for passing at the table.