Skillet Corn Fritters

Name: Skillet Corn Fritters
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: North American
Ingredients: 220 g Drained canned corn; 2 each Egg; 60 g Plain wheat flour; 40 ml Milk; 25 g Scallion; 20 ml Olive oil; 2 g Fine salt

Whole corn kernels give these small skillet fritters sweetness and texture, while scallion keeps the batter savory. Serve them as a light meal you can cook in batches rather than one large pancake to turn. Well-drained corn matters here. Keep the heat moderate so the center sets before the outside turns too dark.

Golden corn fritters with visible corn kernels and small pieces of herbs on a white plate. — Representative photograph · Corn fritters, detail by Pudding4brains · Source · Author public-domain dedication. Cropped to omit the inset image; converted to WebP. Same kernel-studded corn fritter dish; minor red seasoning pieces differ. Crop excludes source inset. No kitchen trial or exact batter correspondence asserted. Not a photograph of a PANTRISORA kitchen trial.

North American · Preparation time: 10 min · Cook time: 12 min · Total time: 22 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

U.S. guidance gives 71°C (160°F) for egg dishes. Cook egg components fully; appearance alone is insufficient for mixed dishes.

Official U.S. cooking temperature guidance

Ingredients

220 g Drained canned corn
2 each Egg
60 g Plain wheat flour
40 ml Milk
25 g Scallion
20 ml Olive oil
2 g Fine salt

Allergens listed for these ingredients · Egg, Wheat, Milk. Check package labels.

Step-by-Step Instructions

Drain corn very well. Whisk eggs, milk, flour and salt into a thick batter and fold in corn and sliced scallion.
Heat half the oil in a skillet over medium-low heat. Spoon small mounds of batter into the pan and flatten gently.
Turn when the bases are golden. Cook until the centers are set with no wet batter, then repeat with remaining oil and mixture.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, mixing bowl, sieve or colander, food thermometer, whisk and spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep the eggs and flour in the batter. Corn alone cannot bind the fritters; an egg-free or gluten-free version needs its own tested formula.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.