Side Dish: United States – New England (Connecticut) – Connecticut Corn Fritters

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 ears fresh corn, kernels cut off (about 3 cups / 450 g)
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (30 g) yellow cornmeal
- 1 tbsp (12 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 large eggs (about 100 g total)
- 1/2 cup (120 ml) whole milk
- 2 tbsp (30 g) unsalted butter, melted
- 2 tbsp (12 g) chopped scallion or chives (optional)
- Vegetable oil for shallow frying, about 1/2 inch (1.3 cm) depth in a skillet — roughly 1/2 cup (120 ml) depending on pan
- Warm pure maple syrup, for serving, about 1/2 cup (120 ml)

Instructions

Short Description:
Light, slightly sweet corn fritters made with fresh Connecticut summer corn, lightly fried until golden and traditionally served with warm maple syrup. Crisp outside with tender, juicy corn inside.

Regional Notes:
This Connecticut version highlights fresh local corn for pronounced natural sweetness and is often eaten with maple syrup to reflect the state's maple production. The batter is kept simple and lightly fried (not deep-fried) to preserve corn flavor rather than overpower it with heavy breading.

1. Prepare the corn: using a sharp knife, cut the kernels off the ears into a large bowl. If you like a creamier texture, reserve 1/2 cup (120 g) of kernels and pulse briefly in a food processor or blender to break them down slightly, then return to the bowl.
2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper until evenly combined.
3. In a separate bowl, beat the eggs, then whisk in the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Fold in the corn kernels and scallion/chives (if using).
4. Heat a large nonstick or cast-iron skillet over medium heat. Add oil to reach about 1/2 inch (1.3 cm) depth and heat until shimmering but not smoking (oil should sizzle when a drop of batter is added).
5. Drop heaping tablespoons of batter into the hot oil, spacing fritters at least 1 inch (2.5 cm) apart. For larger fritters, use 2-3 tablespoons of batter each. Flatten slightly with the back of the spoon to form 1/2-inch to 3/4-inch (1.3–2 cm) patties.
6. Fry fritters until golden brown on the underside, about 2–3 minutes, then flip and cook the other side 2–3 minutes more until cooked through and crisp. Adjust heat as needed to prevent burning; medium to medium-low often works best.
7. Transfer cooked fritters to a paper towel–lined plate and keep warm in a 200°F (95°C) oven while you finish the remaining batter.
8. Serve warm as a side dish with warm maple syrup on the side for drizzling or dipping. Season with a pinch of salt if desired.