Crispy farmstand corn fritters made with fresh corn, cream, cornmeal, and scallions. Easy, golden, and impossible to eat just one.
So let me set the scene. It’s a Saturday morning, peak summer. The kind of morning where you walk outside barefoot and instantly regret it because the pavement’s already sizzling. I was doing my usual “just browsing” at the farmstand—except you and I both know that’s a lie. I never just browse. I came home with six ears of corn, a bag of peaches I didn’t need, and a basil plant I swear I’ll keep alive this time.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Anyway, the corn. I love fresh corn. But that afternoon, staring at those husked ears while sweating through my shirt, I knew I didn’t want to boil it, or grill it, or do anything that felt… normal. I wanted something nostalgic, something crispy. I remembered my aunt used to make these pan-fried corn fritters when I was a kid visiting her in rural Pennsylvania. No written recipe. Just corn, a little flour, a splash of cream, and that unmistakable sound of oil hissing in a too-small skillet.
So I threw together my own version—probably too much cayenne the first time (sorry, neighbors), but eventually I landed on this one. The fritters are golden and lacy at the edges, sweet in the middle, with a slight pop from the scallions and that satisfying crunch you only get from real cornmeal. They’re humble. But in the best, most comforting way.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Farmstand Corn Fritters Recipe?
I’m not saying these fritters will change your life or make your in-laws suddenly like you, but… they could. They’re that magical mix of crisp and soft, sweet and savory. They’re like if cornbread and pancakes had a rebellious little cousin who didn’t care about rules but showed up for dinner anyway.
They come together fast, which I love, especially when the kitchen feels like a sauna and you’re trying to pretend you’re a person who doesn’t sweat while cooking. You don’t need fancy tools or deep fryers. Just a pan, a spoon, and some corn that’s seen better days. Also, if you’re the kind of person who finds grating corn “too messy,” I hear you. I say embrace it. Make a mess. That pulp is gold.
Ingredient Notes:
Let’s get honest for a sec. I’ve made these fritters a dozen different ways, depending on what’s in the fridge or how much patience I’ve got that day. Here’s the core crew, and why they matter:
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Fresh corn (1½ lbs) – Not canned. Not frozen. Fresh off the cob. You cut some and grate some, which seems excessive until you realize the grated part is what makes the batter sing. If you’ve never grated corn before, welcome to your new favorite weirdly satisfying kitchen task.
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Egg – Just one. Lightly beaten. It’s the thing that holds the chaos together.
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Cornmeal + flour – The flour keeps it soft inside. The cornmeal brings crunch. If I have stoneground, I use it. If not, regular’s just fine. No need to overcomplicate.
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Cream – I’ve used whole milk in a pinch, but cream gives the fritters that little extra oomph. Like a velvet rope at a dive bar.
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Scallions – The unsung hero. That mild, oniony sharpness cuts through the sweetness of the corn. Don’t skip ’em.
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Salt + cayenne – Salt’s obvious. The cayenne? Optional, but I say go for it. A pinch gives you a little “oh!” in the back of your throat.
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Oil for frying – Corn oil, vegetable oil, whatever. Just not olive oil—it’s not built for this heat.
How To Make Farmstand Corn Fritters?
Step 1: Cut + Grate That Corn
Use a sharp knife and cut the kernels off 1–2 ears. Just the top parts—you don’t want the tough bits near the cob. You should get around 1 cup. Then grab your box grater and grate the rest. Yes, it’s a little chaotic. Yes, you will get corn juice on your shirt. You’ll also get about ½ cup of grated goodness that turns into a dreamy batter base. Scrape any remaining pulp from the cobs. It’s the secret sauce. Kinda.
Step 2: Mix the Magic
In a big bowl, toss the whole kernels, grated corn, egg, flour, cornmeal, cream, scallions, salt, and cayenne together. Stir until it looks like a thick batter. Not pancake thin, not doughy. Just enough to scoop. If it’s too runny, add a tiny bit more flour.
Step 3: Heat That Oil
Pour enough oil into a non-stick skillet to coat the bottom and set it over medium-high heat. Wait till it shimmers. Drop a tiny bit of batter in—if it sizzles, you’re ready.
Step 4: Fry Time
Drop heaping spoonfuls (I do about a tablespoon each) into the oil. Flatten ‘em slightly so they cook evenly. Let them fry for a minute or so per side until golden and crispy. Not burnt. Golden. You’ll smell it when they’re ready.
Step 5: Drain + Devour
Move them to a paper towel–lined plate to drain. Try not to eat three before they’ve even cooled. (I fail at this every time.) Repeat until the batter’s gone, adding more oil if the pan gets dry or things start sticking.
Storage Options:
If you somehow don’t eat all twelve in one sitting (who are you?), they’ll keep in the fridge for up to three days. Reheat them in the oven—not the microwave—because soggy fritters are a tragedy. I pop them into a 375°F oven for 8–10 minutes and they’re back to their crispy, slightly rebellious selves.
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Variations and Substitutions:
I mean, once you get the basic idea, the sky’s kinda the limit. Here’s what I’ve tried when I’m feeling extra:
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Add cheese – Cheddar, feta, or goat cheese all work. And yes, I’ve added all three at once. No regrets.
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Swap the scallions – Try chives or red onion if that’s what you’ve got.
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Add herbs – Basil, cilantro, or dill bring a fresh twist.
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Make it spicier – A diced jalapeño or a dash of hot sauce in the batter never hurt anyone.
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Gluten-free option – Sub in a 1:1 gluten-free flour blend. Easy win.
What to Serve with Farmstand Corn Fritters?
What doesn’t, honestly?
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Spicy mayo or chipotle aioli – Dip ’em like nuggets. You won’t regret it.
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Salsa or tomato jam – That sweet/spicy contrast is chef’s kiss.
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Eggs + bacon – Weekend brunch goals, right there.
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A crunchy salad – Something lemony or herby to balance the richness.
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A cold beer or glass of lemonade – Because it’s summer and you deserve it.
Frequently Asked Questions:
Can I use canned corn?
Technically yes. But honestly? No. It won’t have the same snap or sweetness. Frozen’s better than canned if you’re in a pinch. But fresh is the vibe here.
Do I have to grate the corn?
I mean, technically no. But also—yes. The grated part is what holds the fritter together. It’s the magic glue. Don’t skip it.
Can I make the batter ahead of time?
Totally. A few hours ahead is fine. Keep it chilled, covered. Give it a stir before frying.
So there you go. A little story, a little mess, a lot of corn. These Farmstand Corn Fritters are one of those recipes that sneak into your life and quietly become a favorite. They’re unfussy. Golden. And somehow feel like home, even if you’re just eating them standing over the stove in pajama shorts.
Let me know how yours turn out—or if you went rogue and added bacon or honey or turned them into a sandwich (which I fully support). I’d love to hear your fritter story.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Farmstand Corn Fritters
Ingredients
- 1½ pounds fresh corn 2 large or 3–4 medium ears, husks and silk removed
- 1 large egg lightly beaten
- 3 tablespoons all-purpose flour
- 3 tablespoons cornmeal preferably stoneground
- 2 tablespoons heavy cream
- 4 medium scallions white and green parts, finely minced
- ½ teaspoon salt
- Pinch of cayenne pepper optional
- ½ cup vegetable or corn oil as needed for frying
Instructions
Prepare the corn:
- Using a sharp chef’s knife or corn stripper, carefully cut the kernels from 1 to 2 ears of corn, removing only the tips of the kernels to avoid extracting fibrous material. You should yield approximately 1 cup of whole kernels. Transfer to a large mixing bowl.
Grate the remaining corn:
- Using the large holes of a box grater, grate the kernels from the remaining ears of corn. Collect approximately ½ cup of grated corn. Using the back of a butter knife, firmly scrape the remaining pulp from the cobs and add to the bowl with the whole and grated kernels.
Combine the ingredients:
- Add the beaten egg, flour, cornmeal, heavy cream, minced scallions, salt, and cayenne pepper to the corn mixture. Stir until all ingredients are fully combined, forming a thick, spoonable batter.
Heat the oil:
- In a large, heavy-bottomed non-stick skillet, heat approximately ¼ inch of vegetable or corn oil over medium-high heat until shimmering. The oil should be hot enough to produce a sizzle when batter is added.
Fry the fritters:
- Working in batches, carefully drop six heaping tablespoons of batter into the pan, flattening each slightly with the back of a spoon. Fry until golden brown, about 1 minute per side.
Drain and repeat:
- Remove the fritters from the pan and drain on a triple layer of paper towels set over a wire rack. Repeat with the remaining batter, returning the oil to temperature between batches and replacing it as necessary. Serve immediately while hot and crisp.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
