Are you celebrating #NationalCornFritterDay? Read This!

There is something about the summer time that makes me want things like bbq, fritters, ice cream and beer but today being National Corn Fritter Day I had to stop and pay homage to one of my long lost friends Mr. Frit!

Fritters are so yummy and can be made in the form of savory or sweet, but today is all about the SAVORY CORN FRITTER. Check out a do it yourself recipe and a list of Houston locations where you can grab some of these tasty fried frits! Some people say the appropriate dipping sauce for corn fritters is Maple Syrup, while others say it’s all about the tarter sauce.

What sauce do you use to dip?

Recipe courtesy of:


  • 4 ears white or yellow corn, shucked
    • Or 2 cups of canned (drained) or frozen (thawed) white or yellow sweet corn
  • 3/4 cup all-purpose flour
  • 1/2 cup medium-ground cornmeal
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup whole milk
  • 1 large egg
  • 1/4 cup finely chopped scallions (from about 5 medium scallions, white and light green parts only)
  • 2 quarts vegetable oil, for frying
  • Heat the oven to 250°F and arrange a rack in the middle.
    • {Skip steps 2 & 3 if using canned or frozen corn}
  • Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand one ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container.
  • Rotate the cob and continue until all the kernels have been removed; set the cob aside. Repeat with the remaining corn (you will need 2 cups of kernels; save any extra for another use). Discard the paper towel. Using the back of the knife, scrape along the cobs to extract the milky liquid, adding it to the bowl with the kernels; discard the cobs. Set the kernels aside.
  • Whisk the flour, cornmeal, baking powder, salt, and cayenne together in a large bowl until combined. Whisk the milk and egg together in a small bowl until combined, add them to the flour mixture, and stir until combined. Stir in the corn and scallions until evenly mixed; set aside.
  • Pour the oil into a Dutch oven or a large, heavy-bottomed pot and heat over medium-high heat until the oil temperature registers 360°F on a deep-frying/candy thermometer. Meanwhile, fit a wire rack over a baking sheet; set aside.
  • When the oil is ready, carefully drop 5 heaping tablespoons of the corn batter into it. Fry, turning occasionally, until dark golden brown all over, about 4 minutes. Be very careful, as some of the corn kernels may pop, causing hot oil to spatter. Using a slotted spoon , transfer the fritters to the wire rack on the baking sheet and place in the oven to keep warm. Use the slotted spoon or spider to skim and discard any bits of fritter remaining in the pot. Repeat with the remaining batter. Serve immediately while smoking HOT!

For those who would rather have someone else prepare the fritters, check out the places below. Now, they may not be corn fritters but they will be just as good.. now that I am thinking about it, you just may end up having to make some corn ones if these selections don’t scratch that “fritter itch!”

STRAITS located in City Center has the best little Indonesian Corn Croquettes (Fancy word for “fritter”) very flavor and best HOT!

Del Frisco’s Grille (Upper Kirby) has their Pimento Cheese fritters which were quite amazing the last time I tired them!

Chatter’s Café and Bistro has amazing Zucchini Fritters that come with yummy dipping sauce! Also try their “Chatter’s Delight” the St. George sauce is grand!

“The Bird” food truck

“The Bird” Food Truck is a new comer to the typical food truck line up serving up all kinds of yummy fritters. Follow then on Facebook and twitter to see where they will be so that you can get some of them THANGz!

Stop by Coppa Ristorante Italiano in Rice Village, for their Fritto Misto ( a spin on the fritter or tempura) with Shrimp, Calamari, Fennel, green onion, basil and lemon! Actually this has nothing to do with fritters but I love there Fritto Misto .. so just go there anyway!


GOT BBQ?? Houston didn’t until Ray’s BBQ Shack..
May 20, 2014

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