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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 large eggs (approx. 100 g)
- 1/2 cup (120 ml) buttermilk
- 2 tbsp (30 ml) melted unsalted butter
- 2 cups (330 g) fresh corn kernels (from about 3 medium ears)
- 3 scallions, thinly sliced (approx. 45 g)
- 2 tbsp (8 g) chopped fresh parsley
- 3–4 cups (720–960 ml) neutral vegetable oil, for deep-frying
- 1/2 cup (120 ml) honey or pure maple syrup, for serving
- Flaky salt, for finishing

Instructions

Short Description:
Crisp, golden fritters studded with fresh Kansas sweet corn kernels and scallion, lightly sweetened and deep-fried until puffy. Serve warm with honey or maple syrup for dipping.

Regional Notes:
This Kansas variation highlights fresh summer corn folded directly into the batter, reflecting local produce availability. Unlike some generic corn fritters that rely on canned corn or just cornmeal, these use bright kernels and are traditionally deep-fried and offered with a sweet dipping sauce (honey or maple syrup) common in the region.

1. In a large bowl whisk together the flour, cornmeal, sugar, baking powder, kosher salt, and black pepper until evenly combined.
2. In a separate bowl whisk the eggs, buttermilk, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. The batter should be thick but spoonable—if too thick, add 1–2 tbsp (15–30 ml) buttermilk.
4. Fold in the fresh corn kernels, sliced scallions, and chopped parsley until evenly distributed.
5. Let the batter rest for 10 minutes at room temperature to hydrate the cornmeal and bloom the baking powder.
6. Meanwhile, pour the vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches (5 cm). Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer.
7. Using a tablespoon or small ice cream scoop, drop rounded spoonfuls of batter (about 2 tbsp / 30 ml each) into the hot oil, working in batches to avoid crowding. Gently flatten slightly with the back of the spoon if needed.
8. Fry each batch until golden brown and crisp, about 2–3 minutes per side, turning once with tongs or a slotted spoon. Adjust heat to maintain 325–350°F (160–175°C).
9. Transfer fritters to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a little flaky salt.
10. Serve warm as an appetizer with honey or maple syrup for dipping on the side.