Corn on the Cob Fritters

Corn on the Cob Fritters are for when you have a hankerin' for corn on the cob, but you're feeling a little extra frisky, and a whole lot more fun!!

Who doesn't love fresh summer sweet corn? Since you're here, I'm fairly certain you do...or know someone who does. Since that's the case, I invite you to take a look at some of these other sweet corn recipes that I know you'll enjoy: Mexican Street Corn Dip, No-Churn Roasted Sweet Corn Ice Cream, Pumpkin Corn Chowder with Shrimp, Mexican Street Corn Risotto, and Zucchini and Corn Gratin.

The ingredients list for making corn on the cob fritters:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

Why batter and deep fry corn on the cob?

Three reasons really...

1. Because it's delicious!
2. Because it's relatively simple to do.
3. Because it's fun and completely different.

Why does this recipe work?

It's a sweet and savory new way to eat corn on the cob that's just like being at the local county fair, only a lot less expensive.

What oil temperature is best for frying battered corn on the cob?

I recommend using an instant-read thermometer and bringing the oil to 350-360 degrees Fahrenheit.

What is the best oil for deep-fat frying?

I like to use peanut oil when deep fat frying because it has a very high smoke point (450 degrees), and it imparts the deep-fat-fried flavor I enjoy.

However, you can also use refined avocado, vegetable, or canola oil.

Can the oil used for deep-fat frying corn on the cob fritters be reused?

It sure can.

Cool the oil completely before straining the brown bits from the oil and funneling it back into a clean (or previously used) oil container. Label the container and store it in a cool, dark place until ready to use again.

You may reuse deep fat frying oil 3-4 times before discarding it and starting with fresh oil.

What are the best skewers to use when frying corn on the cob?

I used 2 wooden skewers per ear (for structural integrity and safety), and soaked the skewers in water for 30 minutes before inserting them into the corn before frying.

I don't recommend using metal skewers, however, as they may get hot during frying and will also become a burn hazard when serving.

Can corn on the cob fritters be made in advance?

No. I don't recommend it.

These are intended to be served directly out of the hot oil (after a few minutes of cool-down time, of course) while they're beautifully golden and crispy on the outside.

How to store battered, deep-fried corn on the cob:

Store leftovers loosely covered in the refrigerator for up to 3 days.

How to reheat leftovers:

Reheat the corn on the cob fritters, uncovered, in a moderate oven or air fryer until hot.

What is the best size pot for making fried corn on the cob?

I find that the best pan for frying ears of corn, or even bratwurst on a stick (aka corn-wurst), is a tall asparagus pot (shown below), which is great for deep-frying tall items on a stick such as corn and sausage.

But don't think this pot is only for deep-frying tall things or cooking asparagus; it's also wonderful for cooking eggs, new potatoes, carrots... you name it.

You'll find a million and one uses for this unique and versatile pot, and you'll reach for it often as I do.

The best way to store fresh corn on the cob:

Soak the ears of corn in a sink full of water, with the husks on, for several hours. Remove the corn and surface-dry on paper towels.

Add the corn covered with damp paper towels to a large bag (or bags), and keep the bag open for air circulation.

Stored this way, the corn on the cob will stay fresh for up to 4 days. Remove the corn from the refrigerator when ready to use, and shuck and remove the silks as instructed below.

Best way to shuck and cleanly remove silks from corn:

If you watch the video, you'll see that I carefully chop the stem end off of each ear of corn, approximately 1-2 inches up from the stem.

Once done, place the prepared ear of corn in the microwave (husks intact) and microwave on high power for 3 minutes.

Caution: they will be HOT and partially cooked.

Once the corn is cool enough to handle, remove from the microwave. Gently peel back the husks, and you’ll be amazed at how easily those pesky silks come right off the corn.

It's like magic and completely hassle-free.

I typically cook one ear of corn at a time in the microwave, but feel free to do several at once.

Until we eat again, I hope you have a delicious day!

All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.