Corn Fritters with Syrup or Honey Save the Meal


corn fritters with syrupFritters are the cousin to pancakes and tempura, the difference being that fritters are made with a batter similar to pancakes and have bits of chopped meats or vegetables added. Being a true southern gal, I do love corn fritters. In fact, southerners love most everything corn. Fruit fritters glazed with sugar or coated with confectioners sugar are a special treat also, but the beauty of savory fritters is that they are enjoyed throughout the day. They can be made with left overs like unused corn, artichokes, tomatoes, left over meats or seafood, or many other selections.

The corn fritters I enjoyed today were palm sized and delicate. I experimented and used half flour and half corn meal. They were delicious but I prefer the straight flour version. We have several apples in the fridge right now so maybe tomorrow we will have apple fritters – up the sugar by another tablespoon, leave out the bacon, pepper, and onion and add some oats and chopped nuts possibly. Uh oh, I think I am ready for tomorrow already.
Try these little corn treats. They are quick and easy to make and oh so good. It’s a nice change of side dish for what may otherwise be a tired meal of the same thing day after day.

Corn Fritters

MAKES 20 palm sized fritters or 10 large


  • 4 slices crisp cooked bacon, crumbled
  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • 2 tablespoons granulated sugar or equivalent sugar substitute
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 egg, lightly beaten
  • 1 teaspoon lemon or lime juice
  • ½ cup 2% milk or water
  • 1 teaspoon cooking oil
  • 2 cups of canned Mexicali or regular corn kernels, well drained
  • ¼ cup white onion, finely minced or grated
  • Oil for frying



Cook bacon until crisp and set aside to cool.

Mix the flour, baking powder, sugar, salt, and pepper in a medium bowl. Add egg, lemon/lime juice, milk/water, and oil. Stir until smooth. Crumble bacon and lightly stir in corn, onions, and bacon until combined. Do not over mix.
Spray a large skillet with oil. Add enough oil to generously coat the bottom of the pan. Heat over medium high heat until oil is hot. When oil begins to shimmer spoon one heaping tablespoon of fritter batter into the pan. Immediately flatten fritter with the back of the spoon. Continue spooning in fritters about ½-inch apart until pan is comfortably full. Recipe makes several batches for a total of about 20 fritters. (You can make 10 large fritters by using 2 tablespoons of batter at a time.) Cook 2-3 minutes on each side. Turn the fritters over when they are nicely browned on the bottom side. When second side is browned remove fritters to a paper towel or brown paper lined plate to drain. Serve hot with choice of syrup or honey.
Beware, they are so yummy you can’t eat just one. I have already had two and haven’t served them yet…cooks prerogative to taste everything before serving ;-).
Ya’ll have a down home delicious day now and don’t stuff yourself too much with the corn fritters.

Peggy Sholly
Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

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