Light-as-a-feather corn fritters

Total Time
17 min
7 min
10 min
These fritters are sure to be the lightest ones you’ve ever had, thanks to the small amount of flour, much less than traditional fritters, and the lightening effect of beaten egg whites on the batter. When beating the whites, make sure the beaters and the bowl are clean—any oil or residue can inhibit them from reaching their full potential. When beating to stiff peaks, the mixture will be thick and heavy, and the peaks should point straight up without collapsing when the whisk is turned upside down. Eggs will also beat the best when they are fresh and cold straight from the refrigerator.


All-purpose flour

¼ cup(s)

Ground cumin

½ tsp

Table salt

½ tsp

Baking powder

¼ tsp

Black pepper

¼ tsp

1% low-fat buttermilk

½ cup(s), low-fat variety


1 large egg(s)

Frozen corn kernels

14 oz, shoe peg variety, thawed

Egg white(s)

3 large

Olive oil

1 Tbsp

Maple syrup

tsp, or to taste (optional)


  1. Whisk together the flour, cumin, salt, baking powder, and pepper in a large bowl. Whisk together the buttermilk and egg in a small bowl until blended. Add the buttermilk mixture to the flour mixture and stir until combined; stir in the corn.
  2. With an electric mixer on medium-high speed or with a clean whisk, beat the egg whites just until stiff peaks form. Fold the whites into the batter just until blended.
  3. Heat 1 1/2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Drop 12 heaping teaspoonfuls of the batter into the skillet and cook until browned, about 2 minutes on each side. Repeat with the remaining oil and batter to make a total of 24 fritters, spraying the skillet with nonstick spray between batches if needed. Serve with maple syrup if using. Yields 6 fritters without maple syrup per serving.