Crispy on the outside, tender and sweet on the inside—these Pennsylvania Dutch Corn Fritters are the ultimate summer side or snack! They come together in minutes with fresh, pantry-friendly ingredients and deliver a satisfying crunch with every bite. I love whipping up a batch when sweet corn is in season; they disappear from the plate almost as fast as I can fry them!
Table of Contents
Why You Will Love This Recipe
My love for these fritters started at a bustling farmers’ market in Lancaster County, where the air was filled with the irresistible scent of something frying. I followed my nose to a stand selling these golden, pillowy fritters dusted with powdered sugar, a delightful mix of savory and sweet. This recipe is my tribute to that perfect, humble market treat that celebrates the simple goodness of fresh corn.
Ingredients
Here is what you’ll need to make these corn fritters:
- 2 cups fresh corn kernels (from about 3-4 ears), or well-drained canned/frozen corn
- 2 large eggs, lightly beaten
- ¼ cup milk
- 3 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons finely chopped fresh chives or parsley (optional)
- Vegetable or canola oil, for frying
- For serving: Maple syrup, honey, or powdered sugar
Step-by-step instructions for making the recipe
Follow these simple steps for a perfect result every time:
- Prepare the Corn: If using fresh corn, cut the kernels from the cobs. If using frozen corn, thaw and drain it very well. Pat the corn kernels dry with a paper towel to remove excess moisture.
- Make the Batter: In a large bowl, combine the beaten eggs and milk. Whisk in the flour, cornmeal, sugar, baking powder, salt, and pepper until you have a smooth, thick batter.
- Fold in Corn and Herbs: Gently fold the corn kernels and chopped chives or parsley (if using) into the batter until everything is evenly distributed.
- Heat the Oil: Pour oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about ½ inch. Heat over medium-high heat until the oil shimmers and reaches approximately 350°F (175°C). To test, a drop of batter should sizzle vigorously when added.
- Fry the Fritters: Carefully drop heaping tablespoons of the batter into the hot oil, without crowding the pan. Fry for 2-3 minutes per side, flipping once, until they are deeply golden brown and crispy on both sides.
- Drain and Serve: Use a slotted spoon to transfer the fried fritters to a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy, with your choice of maple syrup, honey, or a dusting of powdered sugar.
Pennsylvania Dutch Corn Fritters
Ingredients
Equipment
Method
- If using fresh corn, cut the kernels from the cobs. If using frozen corn, thaw and drain it very well. Pat the corn kernels dry with a paper towel to remove excess moisture.2 cups fresh corn kernels
- In a large bowl, combine the beaten eggs and milk. Whisk in the flour, cornmeal, sugar, baking powder, salt, and pepper until you have a smooth, thick batter.2 large eggs, ¼ cup milk, 3 tablespoons all-purpose flour, 2 tablespoons cornmeal, 1 tablespoon granulated sugar, ½ teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Gently fold the corn kernels and chopped chives or parsley (if using) into the batter until everything is evenly distributed.2 tablespoons fresh chives or parsley
- Pour oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about ½ inch. Heat over medium-high heat until the oil shimmers and reaches approximately 350°F (175°C). To test, a drop of batter should sizzle vigorously when added.vegetable or canola oil
- Carefully drop heaping tablespoons of the batter into the hot oil, without crowding the pan. Fry for 2-3 minutes per side, flipping once, until they are deeply golden brown and crispy on both sides.
- Use a slotted spoon to transfer the fried fritters to a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy, with your choice of maple syrup, honey, or a dusting of powdered sugar.maple syrup, honey, or powdered sugar
Notes
Faq
Can I bake these fritters instead of frying?
While frying gives the classic crispy texture, you can bake them. Preheat your oven to 400°F (200°C). Drop spoonfuls of batter onto a parchment-lined, greased baking sheet. Lightly spray or brush the tops with oil. Bake for 15-20 minutes, flipping halfway through, until golden. They will be softer than fried fritters but still delicious.
How do I keep fritters warm for serving?
The best way is to keep them in a single layer on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm and prevents the bottom from getting soggy. Avoid stacking them while warm.
What’s the best way to store and reheat leftovers?
Corn fritters are best enjoyed fresh. However, you can store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a single layer on a baking sheet in a 350°F (175°C) oven for about 10 minutes, or in an air fryer, to help recrisp the exterior.