Corn Fritters Recipe (Easy Pan-Fried)

In a bowl, whisk together the flour, baking powder, and salt so everything is evenly distributed.

In a second bowl, beat the egg. Stir in the milk and melted butter until smooth.

Pour the wet mixture into the dry. Stir just until you no longer see dry flour; don’t overmix to keep the fritters tender.

Add the corn kernels and gently fold so they’re spread throughout the batter. The mixture should be thick and spoonable.

Warm a nonstick skillet over medium heat and lightly grease it. Keep the heat steady so the outside browns without burning.

Drop batter by 1–2 tablespoonfuls into the pan. Cook 2–3 minutes until the bottom is golden, flip, then cook about 2 minutes more. Re-grease the pan lightly as needed.

Transfer to a paper towel for a brief drain. Serve warm; they’re great with yogurt, sour cream, or a simple salad.