Martha Stewart's Favorite Recipes

Corn Fritters

Yield: 2 Dozen

Need a fun snack idea? Don't fret, try these corn fritters paired with a chilled glass of an elegant French white, like our crisp De La Rougerie Chardonnay.


  • 3/4 cup all-purpose flour
  • 2 tablespoons yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 1/4 teaspoon cayenne
  • 1/2 cup whole milk
  • 1 large egg
  • 2 cups yellow corn kernels (from 2 ears corn)
  • Vegetable oil, for frying
  • Honey, for serving


  1. In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne.
  2. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
  3. Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375˚F. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1-2 minutes; adjust heat as needed to keep oil temperature between 350˚F and 360˚F.
  4. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt and serve immediately with honey.

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