Corn on the Cob Fritters

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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 fun!!

Prep Time15

Cook Time12

Total Time27

Course: corn, corn on the cob, Vegetables - Side Dish

Cuisine: American

Keyword: battered corn on the cob, corn in a blanket, corn on the cob fritters, deep fried corn on the cob

Servings: servings

Calories: 250kcal

Author: Renee Goerger

Equipment

asparagus pot or other tall, narrow pot
instant read thermometer for heating the oil to temperature
chef's knife for preparing corn
cutting board for preparing corn
wooden skewers soaked in water for 30 minutes
Mixing Bowls
measuring cups and spoons
whisk
sugar shaker optional
paper towels
oven gloves

Ingredients

6 ears corn shucked with silks removed

For the batter:

1½ cups all-purpose flour plus additional for flouring each ear of corn
1 teaspoons baking soda
1 teaspoon baking powder
2 tablespoons granulated sugar
1 large egg slightly beaten
1¼ cup buttermilk or buttermilk alternative
¼ cup butter, melted and cooled slightly
½ teaspoon pure vanilla extract

To fry the corn:

2½ cups peanut oil heated to 325 degrees F

To serve the corn on the cob fritters:

confectioners sugar optional
maple syrup optional
melted butter optional

Get Recipe Ingredients

Instructions

Use the pointed end of the wooden skewers to push them through each corn cob (two skewers per cob) until the skewers are approximately ¾'s way through the cob. Set aside while heating the oil.
Heat the oil in a tall, narrow pot to 350-360 degrees F (using an instant read thermometer), making sure that the oil is at least 4" from the top of the pot to allow for oil expansion when frying, and to prevent boil over.
In a large bowl whisk together the flour, baking powder, baking soda, sugar and salt.
In a medium-size bowl whisk together the egg, buttermilk (or buttermilk replacement), melted (and slightly cooled) butter, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and whisk the two together to form a slightly lumpy and thick pancake batter (do not overmix).
Allow the batter to sit for 5 minutes before coating the corn.
Cover each ear of corn with a light dusting of flour, making sure to brush off the excess.
Spoon (or dip) the thick batter evenly onto the flour dusted corn and then immediately (but carefully) add the corn (tip side down) into the hot oil making sure to hold onto the sticks so it doesn't fully immerse into the oil, only as far up as the batter goes.
Hold the battered corn in the oil until the batter is lightly puffed and golden brown.
Remove the fried corn to a paper towel lined plate or baking sheet and continue the same process with the remaining corn. Keep the corn warm in a low (300 degree oven) uncovered until ready to serve.
Serve the corn on the cob fritters with a light sprinkling of powdered sugar, or a drizzle of maple syrup or melted butter.

Video

Notes

Store leftovers, loosely covered, in the refrigerator for up to 4 days.

Reheat, uncovered, in a moderate oven or air fryer until hot.

Not recommended for freezing.

Once cool, strain and funnel the oil into a resealable container. Label and date. Store in a cool dry place. Reuse an additional 3-4 times for deep fat frying before discarding.

Nutrition