Corn Fritters

Have you ever heard the story of the last piece of cake left on the table and no one would take it – until the lights go out.  When they come back on there’s a hand reaching for the cake with 5 forks stuck in the hand.  That is almost exactly what happened at our house when I made these corn fritters.  I wish I could say they taste good leftover, but we haven’t ever had any leftover!


  • 1/2 C whole wheat flour
  • 1/2 C yellow cornmeal
  • 1 tspn baking powder
  • 1/4 tspn salt
  • 1 pinch sugar
  • 1/2 C plain milk of your choice
  • 2 C fresh or thawed frozen corn kernels
  • oil for frying or oil spray


1.  In a large mixing bowl, combine the flour, cornmeal, baking powder, salt and sugar.  Stir in the soy milk, then add the corn kernels and stir to combine.

2.  In a large non-stick skillet, heat a thin layer of oil over medium heat – or heat skillet and then apply oil spray immediately before dropping in the batter.  Drop the batter by the tablespoonful into the skillet and fry until golden brown, turning once, 2 to 3 minutes per side.  Serve immediately.


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