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Corn Fritters

By Paula Deen


Featured in:

At the Southern Table

Get your copy of At the Southern Table with Paula Deen here.

Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: Makes About 30 Fritters



  • 2 tablespoons butter
  • 1 cup fresh or thawed frozen corn kernels
  • 1 cup minced onion
  • 1 1/2 cups self-rising cornmeal mix
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup whole buttermilk
  • 2 large eggs
  • 1 cup shredded fontina cheese
  • Vegetable oil , for frying


In a medium skillet, melt butter over medium heat. Add corn and onion; cook, stirring occasionally, until onion is tender, about 5 minutes.

In a large bowl, whisk together cornmeal mix, flour, and salt. In a small bowl, whisk together buttermilk and eggs. Stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Stir in cheese and onion mixture.

In a Dutch oven, pour oil to a depth of 3 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°. Drop batter by heaping tablespoonfuls into hot oil; fry until golden brown, 2 to 3 minutes per side. Let drain on paper towels; serve warm.