Grandma Purdon's Corn Fritters

Photography By Tara Simpson | March 01, 2015


In a mixing bowl, combine the dry ingredients by first sifting the flour, then mixing in the baking powder, salt and sugar. In a separate bowl, beat the egg, milk and melted butter together. Mix the wet and dry ingredients together until a slightly thick pancake batter is formed. Gently fold in the corn until it is evenly distributed throughout the batter.

While your batter rests for a few minutes, heat a sauté pan with the remaining butter. When the butter just starts to bubble, pour in the batter to form three-inch wide fritters and cook until they turn a golden brown.

Serve with butter, and of course, maple syrup.


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 egg
  • ½ cup milk
  • 2 tablespoons melted butter (slightly cooled)
  • 1½ cups fresh corn (in the off-season, we used local frozen corn from Bryson Farms)
Build your own subscription bundle.
Pick 3 regions for $60