Become a Better Cook in 4 Days!

Pumpkin Corn Fritters - A Family Feast

Ever since we published our zucchini fritters recipe last month using one of my mother’s old recipes, I’ve been bugging my husband Jack – asking him to develop a corn fritter recipe that we could share here on A Family Feast. (I love corn fritters!)

But in typical Jack fashion – his culinary creativity took things a lot further and he made these fantastic Pumpkin Corn Fritters!

Pumpkin Corn Fritters - A Family Feast

Let me tell you – you’ll never want to make plain ol’ corn fritters ever again after tasting these pumpkin corn fritters! The puréed pumpkin added to the fritter batter adds really great flavor and a natural sweetness that is the perfect complement to the sweet, fresh corn kernels. And, the purée also makes the fritters super moist on the inside and perfectly golden and crispy on the outside!

Pumpkin Corn Fritters - A Family Feast

You can serve these pumpkin corn fritters with a little bit of powdered sugar sprinkled on top, or with maple syrup for dipping if you’d like – but they are also very tasty on their own!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Corn Fritters - A Family Feast

Pumpkin Corn Fritters

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 2-3 dozen fritters


  • 3 ears of cooked corn (or 3 cups frozen corn kernels)
  • 2 eggs
  • 2/3 cup whole milk
  • ½ cup buttermilk
  • 1 15-ounce can pumpkin puree
  • 1 ¼ cups flour
  • 2/3 cup fine cornmeal or corn flour
  • 1 ½ tablespoons baking powder
  • 1 ½ teaspoons salt
  • Vegetable or canola oil for frying
  • Syrup for dipping and/or powdered sugar for dusting (optional)


  1. On a cutting board, remove corn kernels from cob and set aside.
  2. In a medium bowl, beat eggs and add milk, buttermilk and pumpkin puree and whip until smooth.
  3. With a wooden spoon, stir in corn.
  4. In a separate bowl sift flour, cornmeal, baking powder and salt to combine.
  5. With wooden spoon, stir dry into wet.
  6. Heat a cast iron skillet or other heavy bottomed pan and fill to one inch with the oil. Heat to 325 degrees. Heating the oil to the correct temperature and keeping it there is crucial. If the heat is too high, the fritters will get too dark before the inside is cooked and if the heat is too low, the fritters will absorb some of the oil and be greasy. I used a candy thermometer to maintain the correct heat.
  7. Cooking in batches, with a small one ounce scoop, scoop batter into hot oil pressing each one down as you go with the back of the scoop. Because of the pumpkin puree, the batter is dense and needs to be flattened out a bit to cook evenly.
  8. Cook for a total of five minutes flipping a few times to brown evenly.
  9. Remove to paper towels to drain.
  10. Serve with optional powdered sugar and pure maple syrup.

You may also like:

Zucchini Fritters

Zucchini Fritters - A Family Feast

Pumpkin Pancakes

Pumpkin Pancakes with Maple Pumpkin Butter - A Family Feast

Sundried Tomato Basil Cream Cheese Spread

Sundried Tomato Basil Cream Cheese Spread - A Family Feast

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Trish – Mom On Timeout wrote:

    These fritters are amazing Martha! I am loving the idea of adding pumpkin to corn fritters – which I adore 🙂 Pinned!

    • Martha wrote:

      Thanks Trish!

  • Janine Motsko wrote:

    All of your recipes that I have made are delicious, and I can’t wait to try these fritters. As I save all my recipes as PDF files, I just wish that your print function would include a picture of the finished product.

    • Martha wrote:

      Hi Janine – Thanks for you email. I was actually receiving a lot of complaints from readers who didn’t want the photo to print so I turned that off – unfortunately out recipe plugin doesn’t give the choice when printing. Thank you for visiting us and for taking the time to write to us! Martha

      • Janine wrote:

        I’ll just continue taking a screen shot of the photo and saving it on my computer along with the recipe. I stopped printing out recipes a long time ago – so much easier to put them in a file on my computer, thus saving paper and printer ink, and then I can access them on my iPad which I use in the kitchen. Thanks for responding.

        • Martha wrote:

          Thanks Janine!

  • Melanie | Melanie Makes wrote:

    These sound absolutely divine – love the addition of pumpkin!

    • Martha wrote:

      Thanks Melanie!

  • Kim (Feed Me, Seymour) wrote:

    I adore corn fritters with every fiber of my being. The idea of adding pumpkin? Well that is just divine!

    • Martha wrote:

      Thank you Kim!

  • janelle wrote:

    Genius idea! Great way to use up that pumpkin most of us have around!

    • Martha wrote:

      Thanks Janelle!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.