Sweet Corn Fritters
Published: Friday, July 10, 2026
1 c. flour
1 tsp. baking powder
3 ears fresh corn, kernels cut from cob
2 eggs, separated
½ c. heavy whipping cream
Salt and freshly ground pepper, to taste
1 qt. vegetable oil, for frying (or as needed)
2 Tbsp. cane syrup or other sweetener, optional
Whisk flour and baking powder into a bowl; mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture. Season with salt and pepper.
Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the corn batter, retaining as much volume as possible.
Pour vegetable oil into a deep heavy skillet to a depth of 3". Heat to 375°. Drop fritters into the hot oil, 2 to 3 tablespoons at a time. Cook until golden brown, 2-3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.
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