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Corn Fritters with Alex Guarnaschelli

Yields about 15-20 fritters

I could eat corn every day in one form or another. This is recent addition to my repertoire.

A few notes: I like to make the batter and drop a little bit in the hot oil, fry and taste it to see if I want to add more salt, sugar or cayenne…Like a test run. Season the corn itself by tossing the kernels in a little salt and brown sugar so it has a lot of flavor itself…If using frozen or canned corn, drain of all excess liquid before seasoning and mixing into batter. If cooking fresh corn, cut the corn off the cob and cook in 1 tablespoon of butter in a sauté pan over medium heat for 2-3 minutes. Then cool and drain of any excess liquid.


Measuring Cup and Spoons (liquid and dry) 

Large Bowl 

Deep, heavy-bottomed pot 

Cooking Thermometer (candy or other) 

Slotted Spoon, Tablespoon or small Ice Cream Scoop 

Kitchen Towel and Baking Sheet 

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  • 2 tbsps sugar
  • 1 1/2 tsps baking powder
  • 2 large eggs, lightly beaten
  • ½ cup whole milk
  • 2-3 tsps kosher salt plus additional for seasoning
  • ½ tsp cayenne
  • ¾ cup all-purpose flour
  • 4 cups cooked corn kernels
  • 1 quart Canola oil
  • 2-3 tbsps dark brown sugar


Make the batter: In a large bowl, whisk together the sugar, baking powder, eggs, milk, salt and cayenne. Gently stir in the flour and then the corn. Once the batter is made, let it rest 10-15 minutes before frying.

Fry: Pour the oil into a deep, heavy- bottomed pot. Heat to 360F. When the oil comes up to temperature, test the oil by dropping in one dollop batter. It should rise to the surface fairly quickly, begin the bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon. Use a tablespoons or small ice cream scoop to drop the fritters one by one into the oil and gently “swirl” the oil as they fry. This swirling will allow the fritters to move around a lot, assuring they fry more evenly on all sides.

Finish: When they are light to medium brown, 3-5 minutes, remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle immediately with salt and brown sugar.

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