Appetizer: United States – Great Plains United States (Nebraska) – Nebraska Corn Fritters

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 4 cups (about 640 g) fresh sweet corn kernels (from about 4–5 medium ears)
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal, medium grind
- 2 tbsp (25 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
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 2 large eggs, approx. 100 g
- 1/2 cup (120 ml) whole milk (or buttermilk)
- 2 tbsp (30 ml) unsalted butter, melted
- 2 scallions (green onions), thinly sliced, about 20 g
- 2 tbsp (8 g) chopped fresh parsley
- 4 cups (950 ml) neutral oil for frying (canola, vegetable, or peanut)
- 1/2 cup (120 ml) honey or pure maple syrup for serving

Instructions

Short Description:
Crisp, golden deep-fried fritters made with abundant Nebraska sweet corn, lightly seasoned and served warm for dipping. They pair traditionally with honey or maple syrup to highlight the region's preference for sweet accompaniments.

Regional Notes:
This Nebraska version emphasizes fresh, locally grown sweet corn (typically from 4–5 ears) and is deep-fried until crisp, rather than pan-fried; it is commonly served with a side of honey or maple syrup for dipping, reflecting local tastes. Compared with other regional corn fritters, these are slightly sweetened and use a cornmeal-tinged batter for extra texture.

1. Prepare the corn: Remove kernels from the ears and place in a large bowl. If some kernels are stubborn, use the back of a knife to scrape remaining milk from the cob into the bowl for extra corn flavor.
2. Make the dry mix: In a medium bowl whisk together the flour, cornmeal, sugar, baking powder, salt, pepper, and cayenne (if using).
3. Combine wet ingredients: In a separate bowl whisk the eggs, milk, and melted butter until blended.
4. Mix batter: Pour the wet mix into the bowl with the corn kernels, then add the scallions and parsley. Stir in the dry ingredients just until combined — do not overmix. The batter should be thick but spoonable; if too stiff add up to 2 tbsp (30 ml) more milk.
5. Rest: Let the batter rest 8–10 minutes to hydrate the cornmeal and thicken slightly.
6. Heat oil: In a heavy pot or deep skillet, pour oil to a depth of 2–3 inches (about 4 cups/950 ml). Heat over medium-high heat until a thermometer reads 350°F (175°C). If you do not have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface.
7. Fry fritters: Using a tablespoon or small cookie scoop, drop heaping tablespoons (about 2 tbsp / 30 ml) of batter into the hot oil, frying in batches of 6–8 to avoid overcrowding. Fry 2–3 minutes per side, turning once, until deep golden brown and crisp.
8. Drain and keep warm: Transfer fritters to a wire rack set over a baking sheet or to paper towels to drain. Keep finished batches warm in a 200°F (95°C) oven if desired while frying remaining batter.
9. Serve: Arrange fritters on a platter and serve immediately with honey or maple syrup on the side for dipping. These are best eaten hot and crisp.