Sweet Corn Fritters  – Easy Cracker Barrel Copycat

Soft on the inside, golden and crispy on the outside — these Cracker Barrel Sweet Corn Fritters are the snack you make when you want something warm, fast, and a little indulgent. They’re super easy, come together in one bowl, and work with fresh, frozen, or canned corn. Great for last-minute cravings or using up that bag of corn in your freezer you forgot about.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: sweet, crisp, a little spicy
• Great for: cozy snacks, weekend brunch, chaotic Tuesdays

Why I Like This Recipe

It’s fast. It’s fried. It’s comforting without trying too hard. I wasn’t aiming for anything fancy — just needed something crunchy and warm. These hit that spot. No regrets.

Ingredients

For the Fritters:

• 4 cups corn kernels (fresh, frozen, or canned)
• ¾ cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 2 eggs
• ½ cup milk (add more if needed)
• 1 tsp kosher salt
• ½ tsp cayenne pepper
• 3 tsp chopped fresh chives
• Canola oil (for frying)

For Serving (optional):

• Powdered sugar
• Maple syrup

How To Make Sweet Corn Fritters

1. Mix the batter: In a bowl, combine flour, sugar, and baking powder. Stir. Add eggs, milk, salt, and cayenne — mix until thick but smooth-ish. Add a splash more milk if it’s too stiff.
2. Add corn and chives: Fold in the corn and chives gently. You want it all coated but not mushy.
3. Heat the oil: Heat your oil to 365°F. If you don’t have a thermometer, drop a bit of batter in — it should sizzle like it means it.
4. Fry the fritters: Spoon in batter (1½ tbsp-ish) and fry each side until golden — 1½ to 2½ mins per side. Flip carefully.
5. Drain and serve: Place cooked fritters on paper towels. Dust with powdered sugar or drizzle with maple syrup if you’re feeling it.

Tips for Success

• Frozen corn? Thaw and drain it first.
• Batter too runny = fritters won’t hold. Adjust with flour.
• Oil too cool = soggy fritters. Hot oil only.
• Don’t crowd the pan — work in batches.
• Want it spicier? Add more cayenne or a pinch of chili flakes.

Storage and Reheating

• Fridge: Store leftover fritters in a sealed container for up to 3 days.
• Reheat (Best): Oven at 375°F for 5–10 mins. They’ll crisp back up.
• Reheat (Okay): Microwave for 30–45 seconds. Not as crispy, but still tasty.

Frequently Asked Questions

• Can I use canned corn?
  Yep! Drain it well first. Otherwise, it’ll water down the batter.
• Is the cayenne too spicy?
  Not really — it’s more warm than hot. Skip it if you’re not into spice.
• Can I air fry these?
  You can, but they won’t get the same crisp. Still works in a pinch.
• What oil should I use?
  Canola or vegetable oil are best — neutral flavor and high smoke point.
• Do I need to use chives?
  Not at all. Green onions or even dried herbs work fine in a pinch.

Common Mistakes and How to Dodge Them

• Batter too thick or thin: Trust your eyes. If it clumps like dough, add a splash of milk. If it runs, sprinkle more flour.
• Corn too wet: Excess moisture from frozen or canned corn = soggy fritters. Pat it dry with a towel before mixing.
• Oil not hot enough: Undercooked or oily fritters usually mean the oil’s too cool. Test with a bit of batter first.
• Overcrowding the pan: More fritters = lower oil temp. Fry in small batches for best crunch.
• Not draining after frying: Always use paper towels. It pulls off that excess oil and keeps ’em crisp instead of greasy.

Nutrition Facts (Per Serving)

• Calories: 180 kcal
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 70mg
• Sodium: 320mg
• Potassium: 270mg
• Total Carbohydrate: 19g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 4g

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