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How to make corn fritters from scratch, a traditional Pennsylvania Dutch breakfast

How to make corn fritters from scratch

A traditional Pennsylvania Dutch breakfast

Corn fritters are a traditional Pennsylvania Dutch, Mennonite and German-American breakfast treat.  They are much like a pancake, but with corn added. Eaten hot with maple syrup! I grew up with these, with my grandmother and mother, who both grew up in east-central Pennsylvania, making them.

In a hurry?  You can cheat and - in part - use a mix. See this page for the faster method.


  • 2 cups fresh corn (cut from the cob)  or 1 can of cream style corn
  • 2 eggs
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk or cream
  • vegetable oil or cooking spray (for the fry pan)


Step 1 - Beat eggs and mix all ingredients

Just beat the eggs with a fork or whisk, and then mix in the flour, baking powder, milk, and corn.

Step 2 - Heat the fry pan

There are two different styles to make the fritters: deep fried, like a funnel cake or hush puppy or pan fried like a pancake.  For health reasons, I prefer the pancake method because I can use vegetable cooking spray and thereby use very little fat.

Step 3 - Make the fritters

If you use oil, you will want 1 to 2 inches deep of hot oil, into which you drop (carefully, it splatters) tablespoonfuls of batter.

If you make them like pancakes, do the same except no oil just cooking spray or enough oil (1 tablespoon) in the pan to keep the fritters from sticking.

Step 4 - Cook

Just like a pancake or funnel cake, then only need a couple of minutes, flip[ping them over so they brown evenly on all sides.

Step 5 - Eat!

Powdered sugar, maple syrup or plain, as you like!  Of course, in PA, you would have "scrapple" as the side dish.  Don't ask, let's just say scrapple is at sausage patty made from ever park of a pig except the squeal.