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corn fritters

Corn Fritters Recipe

This beer battered fritter recipe is crunchy, filled with harvest fresh sweet corn and an irresistible addition to your harvest recipe repertoire. 

Course Appetizer
Cuisine Canadian
Author Valerie Lugonja



  • 4 fresh cobs of corn preferably Peaches and Cream variety, or "real Tabor Corn" if in Alberta (1 cob of fresh corn is 1/2 cup of frozen)
  • ¾ cup flour
  • ¾ cup cornmeal
  • 4 green onions minced (I used 1/3 cup chives and 2 tablespoons minced onion)
  • 1 pinch of red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup beer your favourite Canadian brew, of course
  • 2 cups Peanut oil
  • Cilantro leaves for garnish
  • Dipping Sauce of your choice



  1. Slice kernels from cob; place in bowl
  2. Stir in next 6 ingredients; add beer, combine until well mixed
  3. Rest for 30 minutes (run to the store for Peanut oil, like we did)
  4. Heat oil in heavy bottomed pan or deep fryer to 250ºF
  5. Form football shaped portions, tablespoon-sized, in palm of hand and drop carefully into hot oil: 6 at a time for 5 minutes, or less (until golden and crispy on all sides)
  6. Watch the temperature to ensure it stays at 250ºF
  7. Drain on paper towel; garnish with cilantro (optional)
  8. Serve hot with a dipping sauce of your choice (we used a Thai Dipping Sauce) and served with Hawaiian Black Salt...mmmmmm

Recipe Notes

Notes: • Batter can be prepared three hours in advance and refrigerated for hot service • Fritters may be fried, frozen and thawed in the fridge, baked for 5 minutes in an oven pre-heated at 400°F on a cookie sheet lined with parchment paper