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Corn Fritters

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“Courtesy America's Test Kitchen. This is a great recipe. Corn is at it's peak and I made these and knew right away I had to post so I can do this again. I hope you will enjoy these as well!”
12 fritters

Ingredients Nutrition


  1. Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
  2. Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels.
  3. Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
  4. Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
  5. Heat oil in large heavy bottomed non-stick skillet (I used my cast iron) over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side.
  6. Transfer fritters to plate lined with paper towels. Serve immediately.
  7. Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.

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