Fresh Corn Fritters

Serve warm or cooled, as a side at breakfast, as an appetizer with garnishes or melted cheese on top, with soup, or as a dessert with orange marmalade, honey or molasses. We like them sprinkled with grated Parmesan cheese and/or bits of sautéed Chorizo sausage.

I cook the fritters on a teflon-coated griddle. If you cook them on a griddle or skillet that is not teflon, coat the pan with oil before cooking the fritters. I am using fresh corn, but I am sure that defrosted frozen corn kernels would work well, too. I prefer the sun-dried tomatoes that are marinated in oil. I like to use some of the oil from the sun-dried tomatoes marinade in the fritters.


  • 6 tablespoons vegetable oil or olive oil
  • 3 cups fresh corn kernels
  • 1/3 cup sun-dried tomatoes cut into small pieces
  • 3/4 teaspoon salt
  • 1 cup cornmeal
  • 1 cup flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 cup buttermilk (I usually mix 1 teaspoon vinegar into 1 cup milk)
  • 2 eggs, lightly beaten


  1. Heat 3 tablespoons of the oil in a medium skillet or Wok. Add the corn, sun-dried tomatoes, and 1/2 teaspoon of the salt. Cook and toss the mixture over medium-high heat until heated and well-mixed, about 3 to 4 minutes. Spread the corn onto a plate to cool slightly.
  2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
  3. Stir together the buttermilk, eggs and remaining oil. Add to the dry ingredients and stir until blended.
  4. Add the corn mixture and stir until just combined.
  5. Heat a griddle to medium-high. Drop large spoon-fulls of the mixture onto the griddle, turn the temperature down to medium, and cook for 3 minutes. Turn over and cook for 3 minutes. Remove from griddle onto a plate.