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Julia Moskin's Corn Fritters

The perfect crispy corn appetizer to celebrate this sweet ingredient at the end of summer.


  • 3 ears sweet yellow corn husked, silks removed, and then cut off the cob into a bowl Best to do this on a little bowl set upside-down in a larger bowl to catch all of the kernels.
  • 1/3 cup milk or buttermilk
  • 1 large egg
  • 1 tsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt, plus more for sprinkling
  • Pinch cayenne pepper
  • 1/2 tsp smoked paprika This is my own addition.
  • 1/4 cup cornmeal
  • 1/4 cup flour
  • Vegetable oil, for cooking
  • Maple syrup, for serving I skipped this but sounds great.


  • Mix the corn with the milk, egg, sugar, baking powder, salt, cayenne, and smoked paprika. Mix in the cornmeal and flour and let rest for ten minutes.
  • In a cast iron skillet, heat a few tablespoons of vegetable oil over medium-high heat. Drop heaping tablespoons of the batter into the hot fat, let cook for a few minutes until golden brown, then flip and finish on the other side.
  • Remove cooked fritters to a tray, pat dry with paper towels, sprinkle with salt, and if not eating right away, keep warm in a 200 degree oven.