Corn Fritter Recipes and InformationCorn fritters are one of those foods that deliciously captures a season. The sweet corn flavor of summer bound in one crispy fritter is worth a regular place on your plate.
There are two main kinds of corn fritter recipes. One leads to a more bread-like fritter that looks like a bumpy corn doughnut. 
The other kind is more corn-based and results in a fritter like this.
Both are delicious and you should try them both to see which style delights you the most.Along with the different styles of corn fritters there are different recipe bases. Some fritter recipes call for flour as a binder and others use cornmeal. Using cornmeal as a base gives you another wonderful layer of corn flavor. Serve corn fritters with crisp, cool cole slaw and barbeque chicken for great summer treat or in the winter make them as a side for baked rainbow trout to remind you that summer will return. Corn fritters also make wonderful breakfast indulgence when using a recipe more batter based and sprinkled with powdered sugar or dipped in maple syrup. When corn is in season, please try these with fresh off the cob corn. You will be so pleased with yourself. You’ll probably win awards or at least walk around with a glow. Making corn fritters with fresh corn means going against all that is natural and delicious (for those of us who don’t grow our own corn and therefore have a surfeit of corn every summer) and doing something other than quickly steaming the cobs and serving with butter and fresh ground black pepper. (Yum!) All of the fritter recipes here (except one) call for frying the fritters. And, just to remind you, frying is simply another method of cooking; it’s not the highway to heart destruction. Frying is not bad when done properly. The most important things are using a good frying oil and making sure your oil is properly heated. There is nothing more awful than a soggy, greasy corn fritter cooked in under-heated oil. Bleck! When the oil is properly heated, very hot, the fritters cook quickly and with a minimum absorption of oil. And if you just can’t bear the idea of frying fritters, check out Raspberry Eggplant’s baked fritter recipe. She uses flour instead of cornmeal but the results still look right delicious!
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