Easy Peasy Corn Fritters

Recipe by Ralph Levy, longtime Weavers Way and Henry Got Crops CSA member


  • 1 large egg
  • 1/3 cup milk – whole, skim, kefir, buttermilk, whatever
  • ¼ tsp. ground cayenne
  • ½ cup all-purpose flour
  • 1 tsp. baking powder
  • Kernels from one ear of corn
  • ¼ cup chopped scallion greens or chives or a little onion. (Note: With lots of scallions, they are like Asian scallion pancakes)
  • Optional: shredded sharp cheddar, herbs, cilantro, and/or parsley
  • Oil for frying


Try to get these to the table before they’re all eaten.

Yield: About a dozen fritters


In a large bowl, whisk together the egg, milk and cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn. Add any greens, herbs and cheese.

Heat a cast-iron skillet over medium-low and add barely enough oil to coat the bottom of the skillet. Once the oil is warm, add a heaping tablespoon of the batter to the skillet. Repeat to fry three to four fritters at once. Cook on each side until golden, about 3 minutes. Add a little more oil to the pan between batches if needed.

Remove the fritters from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. They’re great with sour cream or yogurt or all by themselves. Serve them warm or at room temperature.