Corn Fritters with Raspberry Mayonnaise Recipe -
Corn Fritters with Raspberry Mayonnaise Recipe
  • READY IN 20 mins

Corn Fritters with Raspberry Mayonnaise

Recipe by  

"Ate this at a restaurant once and had to figure out how to make it on my own. Yummy! Fritters can also be made with shredded zucchini; substitute sour cream for the mayonnaise in that case."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Heat 2 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. Beat pancake mix, milk, and egg together in a bowl; stir in corn and pepper until batter is smooth.
  3. Working in batches, drop batter by the rounded teaspoonful into hot oil and cook fritters until golden brown, 3 to 5 minutes. Transfer cooked fritters to a paper towel-lined plate to drain.
  4. Melt raspberry preserves in a saucepan over low heat; remove from heat and stir mayonnaise into preserves until smooth. Serve fritters with raspberry mayonnaise.
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  • Nutrition:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Feb 12, 2015

I made this recipe because my boyfriend loves corn firtters and the night before I made homemade cream corn which i had some left over i wanted to use. So I used every thing it said then added my cream corn which included heavy cream and parmesan cheese. I think this made them ten times better. I also used strawberry preserve and cream cheese instead of the raspberry cuz its what I had and the boyfriend likes strawberry better. Having said that my whole family ate them up. Its a quick and very tasty treat. I really like the dip on the side never used a sweet dip with corn fritters before but I wont eat them any other way now.

Aug 08, 2014

Simple and delicious! I did sprinkle some salt on top after frying, but that was my personal preference. Also, I thought that amount of mayo would make too much sauce for us, so I used 3 tbsps. raspberry preserves and about 2/3 cup mayo (I just eyeballed it and mixed it together w/o heating it up)), and that was the perfect amount for us. These sort of reminded me of funnel cakes (but with corn, of course, lol) I could see maybe adding some sugar to the batter or just sprinkling them w/ some powdered sugar. I will def be making these again~YUM! Thanks for sharing. :)


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  • Calories
  • 514 kcal
  • 26%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 38.5 g
  • 59%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 744 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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