Appetizer: United States – Midwestern United States (Illinois) – Illinois Corn Fritters

Serving Size: 6

Approximate Time

Prep 15 min

Cook 8 min

Total 25 min

Ingredients

- 3 medium ears fresh corn, kernels cut from cob, about 2 cups (300 g) kernels
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (70 g) yellow cornmeal (medium grind)
- 1 tbsp (12 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 2 large eggs, approx. 100 g total
- 1/4 cup (60 ml) whole milk (or buttermilk for tang)
- 2 tbsp (30 ml) vegetable oil (for batter)
- 3 scallions (green onions), thinly sliced, about 30 g
- 2 tbsp (8 g) chopped fresh parsley (optional)
- 1 cup (240 ml) vegetable oil or peanut oil, for shallow frying (adjust as needed)
- 1/2 cup (120 ml) honey or pure maple syrup, for serving

Instructions

Short Description:
Crisp, golden-fried fritters studded with fresh Illinois sweet corn kernels, scallion, and a touch of cornmeal for texture, served warm with honey or maple syrup for dipping. These are a sweet-savory Midwestern starter made from peak-season local corn.

Regional Notes:
This Illinois version highlights fresh local sweet corn removed from the cob (rather than canned or creamed corn) and often leans slightly sweet, served with honey or maple syrup — a Midwestern touch. It differs from Southern hushpuppies by using whole corn kernels and a lighter batter rather than a coarse, savory cornmeal dough.

1. Prepare the corn: Stand each ear of corn on its end and cut kernels off the cob into a bowl until you have about 2 cups (300 g). If kernels are very large, cut a few in half.
2. Mix dry ingredients: In a large bowl whisk together the flour, cornmeal, sugar, baking powder, salt, black pepper, and cayenne (if using).
3. Combine wet ingredients: In a separate bowl beat the eggs (approx. 100 g) with the milk (60 ml) and 2 tbsp (30 ml) vegetable oil until smooth.
4. Make the batter: Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the fresh corn kernels, sliced scallions, and parsley (if using). The batter should be thick but spoonable; if too stiff, add up to 1–2 tbsp (15–30 ml) milk.
5. Heat oil: Pour about 1/4 inch to 1/2 inch (enough for shallow frying) of vegetable or peanut oil into a heavy skillet and heat over medium to medium-high heat until the oil registers 350°F (175°C) or a small drop of batter sizzles and browns in about 30 seconds.
6. Fry fritters: Using two spoons or a small ice-cream scoop, drop heaping tablespoonfuls (about 1.5 tbsp / 20–25 g each) of batter into the hot oil, spacing fritters so they do not touch. Fry in batches — don't overcrowd the pan.
7. Cook until golden: Fry 2–3 minutes per side, turning once with a slotted spatula, until both sides are deep golden and crisp and centers are set. Adjust heat as needed to prevent burning.
8. Drain and keep warm: Transfer cooked fritters to a paper-towel-lined baking sheet to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batter.
9. Serve: Arrange fritters on a platter and serve warm with honey or pure maple syrup for dipping on the side. Leftovers can be reheated in a 350°F (175°C) oven for 6–8 minutes to crisp.