What You’ll Need
- Fresh sweet corn. Cut enough kernels from about four ears to measure 2 cups.
- Self-rising flour. Use 1 cup to bind the kernels into a thick batter.
- Granulated sugar. Two tablespoons bring out the sweetness of the corn.
- Vegetable oil. Use about ½ cup, depending on the width of your skillet. You want a shallow layer for frying.
How to Make a Batter That Holds Together
Mash about half the kernels in a mixing bowl with a potato masher or the back of a sturdy spoon. Stir in the remaining kernels, flour, and sugar. The batter should hold together in a mound on a spoon. If loose flour remains or the kernels fall apart when scooped, stir in water 1 tablespoon at a time until the mixture binds.
How to Fry Sweet Corn Fritters
Heat the oil over medium heat until it shimmers. Drop heaping tablespoons of batter into the skillet and flatten each one slightly so the center cooks as the edges brown. Fry in batches for 2 to 3 minutes per side, then drain briefly on a wire rack or paper towel-lined plate. Serve warm while the edges are crisp.
4-Ingredient Depression Era Sweet Corn Fritters Recipe Card
Golden skillet fritters with crisp edges and sweet corn kernels in every bite.
- Prep time — About 15 minutes
- Fry time — 4 to 6 minutes per batch
- Servings — 4
Ingredients
- 2 cups fresh sweet corn kernels, cut from about 4 ears
- 1 cup self-rising flour
- 2 tablespoons granulated sugar
- About ½ cup vegetable oil, or enough for shallow frying
Instructions
- Place about half the corn in a mixing bowl and mash until the kernels release some juice. Stir in the remaining corn.
- Add the self-rising flour and sugar. Mix until the batter holds together when scooped. If it looks dry and crumbly, add water 1 tablespoon at a time, stirring after each addition.
- Heat a shallow layer of vegetable oil in a skillet over medium heat until it shimmers.
- Drop heaping tablespoons of batter into the skillet, leaving space between them. Flatten each fritter slightly with the back of the spoon.
- Fry for 2 to 3 minutes per side, until deep golden at the edges and cooked through in the center. Repeat with the remaining batter.
- Drain on a wire rack or paper towel-lined plate for 1 to 2 minutes and serve warm.