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Turn 1 1/2 cups corn into a new meal! Recipe Doctor CORN FRITTERS

Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian


(great way to use leftover corn!)

Makes 9 fritters


2 large eggs, separated

2 tablespoons light sour cream or plain Greek yogurt

3 tablespoons whole wheat flour (Gluten Free flour can be substituted)

1/4 teaspoon seasoned salt

1/4 teaspoon lemon pepper blend (salt free) or pepper

1 1/2 cup corn kernels cut from the cob or frozen fire roasted corn

2 tablespoons extra virgin olive oil


  1. Place egg whites in mixing bowl and beat with whisk attachment of mixer on medium speed until they hold soft peaks. Transfer egg whites to another bowl and set aside.
  2. Add the yolks, sour cream or yogurt, flour, seasoned salt and lemon pepper to the mixing bowl and beat on low speed or by hand until blended. Stir in the corn then fold in the egg whites.
  3. Place half of the oil in a medium nonstick skillet over medium heat. When the oil is hot, add batter using an ice cream scoop (3 tablespoons or a scant 1/4 cup measure) per fritter, about 5 fritters in one batch. Cook until the underside of fritters are nicely brown (about 2 minutes), then flip them over and brown the other side (about 2 minutes more).
  4. Remove the fritters to a plate and repeat with the remaining olive oil and fritter batter. NOTE: Enjoy as a side dish or appetizer or make it a main dish by topping the fritters with pulled pork or a plant based version of pulled pork.



Community Manager
Community Manager

Those look great-and one of my favorite sweet and savory sides!