Corn Fritters

Fluffy, poppable Corn Fritters with a homemade Sriracha mayo sauce is the perfect combo of delicious sweet corn and spicy fun!

Course Appetizer, Side Dish

Cuisine American

Prep Time 10

Cook Time 4

Total Time 14

Servings fritters

Calories 42kcal

Author Julie Kotzbach

In a small bowl, stir together the mayonnaise, sriracha, apple cider vinegar, honey, garlic powder, onion powder, and salt. Cover the dipping sauce with plastic wrap and place in the fridge until ready to serve.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a medium mixing bowl, whisk together the milk, sour cream, egg, and vegetable oil.
Add the wet ingredients to the dry and whisk until smooth. Add the drained corn and stir until evenly combined.
Place a Dutch oven with 4 inches of oil over medium-high heat and heat the oil up to 350 degrees F.
Carefully drop the fritter batter in the hot oil tablespoon at a time. (I like to use a 1 tablespoon cookie scoop for this.) Do not crowd the fryer, I cook about 5-6 fritters at a time. Fry until golden brown, about 3-4 minutes, stirring often so the fritters are evenly browned.
Use a spider strainer or tongs to remove the fritters from the oil. Place the finished fritters on a paper towel-lined plate to adsorb any excess oil. Then immediately place them on a wire rack over a baking sheet. You can keep them in a warm oven (200 degrees F) while frying the remaining fritters if desired.
Serve immediately with the sriracha mayo for dipping.

These are best eaten after frying but if you have any leftovers, they will keep in the fridge for up to 5 days. To reheat, place them back into a deep fryer or you can bake them until warmed through. Freeze the cooked fritters for up to 3 months. Thaw in the fridge overnight before reheating.
You can use fresh or frozen corn in place of canned. I would allow the frozen corn the thaw completely before using.
Nutritional information shown above is for the fritters only.

Sriracha Mayo Nutritional Information

2 tablespoons per serving