Corn Fritters

Be careful when frying these fritters; corn will pop in the hot oil and may splatter.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4


  • 2 cups corn kernels, lightly chopped
  • 1 large egg
  • 2 tsp. minced garlic
  • 2 Tbsp. all-purpose flour
  • 1⁄2 tsp. ground white pepper
  • 1 tsp. salt
  • 3 cups vegetable oil
  • 1⁄4 cup Sriracha sauce


  • Mix all ingredients, except for oil, in a mixing bowl. Roll 3 tablespoons of the mixture into a ball and flatten slightly.
  • Heat oil in a heavy, medium saucepan. Don’t crowd the pot; only add four cakes at a time. Deep-fry corn cakes until golden brown and crispy, about 4 minutes. Turn the cakes halfway through to brown both sides evenly.
  • Serve with Sriracha Sauce.