From the Kitchen of…Laraine Perri, Longtime Contributor"The Perris would sooner sacrifice the turkey than spend Thanksgiving in New York City fritter-less."Avoid overmixing the batter to keep fritters from becoming too heavy and dense. You can make them earlier in the day and quickly reheat; arrange fritters on a wire rack set over a baking sheet in a 425° oven until thoroughly heated and crisp.

Recipe by Cooking Light November 2015


Credit: Brian Woodcock; Styling: Paige Hicks

Recipe Summary

18 mins
18 mins
Serves 12 (serving size: 2 fritters and about 2 teaspoons jelly)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 200°.

  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Combine milk, butter, and egg, stirring with a whisk. Add egg mixture to flour mixture; stir just until combined. Fold in green onions and corn.

  • Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 2 tablespoons batter into pan. Repeat procedure 7 times to form 8 fritters. Cook 2 minutes on each side or until golden. Place fritters on a baking sheet; place in oven to keep warm. Repeat procedure 2 more times with remaining oil and batter. Serve with jelly.

Nutrition Facts

152 calories; fat 9g; saturated fat 2.1g; mono fat 3.8g; poly fat 2.5g; protein 3g; carbohydrates 17g; fiber 1g; cholesterol 19mg; iron 1mg; sodium 183mg; calcium 42mg.