Corn Fritters

Eric Warnstedt

Hen of the Wood - Waterbury, VT

Set out a plate of these sweet-and-salty fritters at your next dinner party. They are completely addictive, so make a big batch.


  • 3 large ears corn, shucked
  • 1 1/2 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • Large pinch kosher salt
  • 1 bottle Smuttynose IPA, or another similar type of beer
  • Vegetable oil for frying
  • Honey
  • Kosher salt to taste


Cut the corn kernels from the ears of corn and discard the cobs. Place the kernels in a medium bowl and set aside.

Combine the flour, baking powder, salt, and beer in a medium bowl and whisk until you have a smooth, lump-free batter. Add enough batter to the corn kernels to thickly coat them.

Fill a deep, heavy-bottomed pot 6 inches deep with vegetable oil. Heat the oil until it reaches 350ºF on a thermometer. Carefully drop 4 generous tablespoons of battered corn into the oil and fry until golden brown. Transfer the fritters to a plate or baking sheet lined with paper towels to drain. Continue working in batches until all of the corn has been used, making sure that the temperature of the oil returns to 350ºF before frying a new batch.

To serve, drizzle the warm fritters with honey and sprinkle with salt.


About 2 dozen fritters