My Grandma Called These ‘Sunshine Cakes’—And Now I Know Why

I used to think my grandma gave everything in her kitchen a nickname just to make us smile—“cloud eggs,” “Sunday syrup,” “sunshine cakes.” But the day I bit into one of her golden corn fritters fresh from the skillet, I understood. Crisp on the outside, fluffy in the middle, and dotted with sweet bursts of summer corn, they were warm, bright, and impossible not to love. She served them at every family fish fry, often dusted with a little sugar and stacked high on a paper towel-lined platter. They disappeared faster than the catfish. We never called them fritters. To her, they were sunshine on a plate.

Now I make them in my own kitchen—same sizzle, same smell, same sunny joy. But I’ve given them a slight modern upgrade: a touch of cornstarch for extra crispiness, fresh corn kernels for bite, and a dusting of confectioners’ sugar that melts just right. Whether I’m serving them next to BBQ ribs, with crab legs, or as a snack straight from the pan, one thing hasn’t changed—they still feel like summer wrapped in golden batter. If you’ve never had a “sunshine cake,” it’s time to discover what you’ve been missing.

Ingredients

• Neutral Oil (for frying): Use canola, vegetable, or grapeseed oil—something with a high smoke point.
• 1 cup All-Purpose Flour: Measured by weight for best accuracy.
• 1/4 cup Cornstarch: Adds that signature fritter texture and helps them hold together.
• 1 Tbsp. Granulated Sugar: Just a touch to bring out the sweetness in the corn.
• 2 tsp. Baking Powder: For that light and airy lift.
• 3/4 tsp. Kosher Salt: Diamond Crystal preferred; reduce if using a finer salt.
• 2 Large Eggs
• 3/4 cup Whole Milk: Adds richness. Other milk works, too.
• 1 1/2 cups Fresh Corn Kernels: Fresh off the cob is best, but thawed frozen or well-drained canned corn will do in a pinch.
• Confectioners’ Sugar (optional): For a dusting just before serving.

Step-by-Step: How to Make Corn Fritters

Step 1: Prep the Oil
Pour oil into a heavy-bottomed pot and heat it to 375°F. A thermometer helps here—fritters need hot oil to puff and crisp properly.

Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. Set aside.

Step 3: Mix the Wet Ingredients
In another bowl, whisk the eggs, milk, and a splash of neutral oil. Stir in the corn kernels until evenly distributed.

Step 4: Combine Wet and Dry
Fold the dry mixture into the wet just until combined—don’t overmix or you’ll lose that tender texture.

Step 5: Fry in Batches
Using a cookie scoop or heaping tablespoon, drop dollops of batter into the hot oil. Work in small batches to avoid crowding. Fry each fritter 3–4 minutes until golden brown and puffed.

Step 6: Drain and Serve
Remove with a slotted spoon and drain on paper towels. Sprinkle with confectioners’ sugar for a final touch and serve hot.

Tips for the Best Corn Fritters

• Keep the Oil Hot – A steady 375°F is the sweet spot. Too cool, and the fritters soak up oil; too hot, and they’ll burn before cooking through.
• Don’t Overmix the Batter – Just a few quick folds until the dry streaks disappear. Overworking it can make your fritters tough instead of tender.
• Use Fresh Corn When Possible – There’s a huge difference in taste and texture. Sweet summer corn gives these fritters their irresistible pop and flavor.
• Drain Well – Paper towels are your best friend here. Let the fritters rest a minute after frying to shed any excess oil before serving.

Customization Ideas

• Mexican Street Corn Fritters – Add 1/4 cup chopped jalapeños, 1 clove minced garlic, and 1/4 cup crumbled cotija cheese. Serve with chili-lime sour cream for a fun twist.
• Cajun-Style Fritters – Stir in 1/4 cup diced green bell pepper, a chopped scallion, and 1/4 tsp. Cajun seasoning. Perfect for pairing with gumbo or étouffée.
• Sweet Maple Butter Fritters – Skip the confectioners’ sugar and slather warm fritters with maple butter (just mix 1 stick softened butter with 2 Tbsp. real maple syrup). Great for breakfast or brunch!
• Make It Cheesy – Fold in 1/2 cup shredded sharp cheddar or pepper jack for gooey, melty pockets of cheesy goodness.

Storage & Reheating

• Refrigerator: Store leftover fritters in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic and foil, then freeze for up to 3 months.
• Reheating: Warm in a 350°F oven for 10–12 minutes or pop in an air fryer to re-crisp.

Corn fritters are the kind of nostalgic comfort food that instantly transport you to a Southern porch swing or a backyard BBQ. They’re light but rich, crispy but soft—basically the best of all worlds when it comes to summer sides. Best of all, they’re easy to master even if you’ve never fried a thing in your life.

So the next time you’re planning a cookout or looking for something fun to serve alongside ribs, shrimp boils, or burgers, consider whipping up a batch of these golden beauties. Once you’ve had one, you’ll understand why they’ve replaced hush puppies on my must-make list.