- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Corn Fritters with Alex Guarnaschelli


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 

*Potsandpans.com, offering trusted brands for every cook, has all your kitchenware and cookware needs and is a proud sponsor of Rachael Ray’s Yum‑o! Cooking Camp.


  • 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.

Check out www.rrcookingcamp.com [1] for more information!