Crispy on the outside, savory and sweet on the inside, these Sausage and Corn Fritters disappear fast. Made with Kountry Boys Original Sausage and fresh corn, they pack bold flavor into every golden-brown bite. Serve ’em up as an appetizer, side or snack — just don’t expect leftovers.
Difficulty: Easy
Prep: 20 minutes
Cook: 20 minutes
Total: 38 minutes
Serves: 8
Ingredients
1 15-ounce can of sweet corn
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped parsley
1 1/2 cups buttermilk
2 eggs
1 liter vegetable oil, for frying
Method
In a frying pan over medium heat, cook sausage for 5 - 10 minutes, or until brown. Reserve.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and pepper. Add buttermilk and eggs and whisk to combine. Fold in the sausage, corn and parsley.
Working in batches, drop heaping tablespoons of batter into the hot oil. Fry for 2 to 3 minutes, or until golden brown, turning to cook evenly. Carefully remove the fritters and let cool on a paper towel lined plate. Sprinkle salt over fritters and serve immediately with ranch dressing.
Description
If there’s one thing Texans do best, it’s turning simple ingredients into something worth talking about. These Texas Sausage and Corn Fritters are crispy on the outside, tender on the inside and packed with that smoky Kountry Boys flavor folks can’t get enough of. They’re the kind of golden bites that bring everyone to the kitchen before you’ve even set the table — crunchy, savory, and just a touch sweet from the corn.
Made with Kountry Boys Original Sausage and a good helping of fresh corn, they’ve got that balance of comfort and kick that keeps people reaching for more. Serve ’em up as a snack during the game, a side dish at a cookout or even a late-night bite after the fish fry. However you plate ’em, don’t expect leftovers.
Why We Love This Southern Staple
Corn fritters have been a Texas favorite for generations. They show up at church picnics, potlucks and small-town fairs all over the state. What makes this version special is the Kountry Boys twist — real sausage made the old-fashioned way, slow-smoked and full of flavor.
There’s something about the way the sausage sizzles in the skillet, filling the kitchen with that smoky aroma, that tells you these fritters are going to hit the spot. Once it’s diced, browned and folded into the batter with sweet corn and a splash of buttermilk, you’ve got the makings of something unforgettable. The result is crispy edges, soft centers and just enough spice to keep things interesting.
It’s simple food, made right — the kind that reminds you why the best meals don’t need a fancy name or special occasion. They just need good sausage, a hot pan and someone to share them with.
Frying Up Flavor, One Batch at a Time
Don’t let the short ingredient list fool you. This recipe’s got layers of flavor packed into every bite. Start by heating a pot of oil — just a couple inches deep — until it’s ready for frying. While that’s coming up to temperature, brown your diced Kountry Boys Sausage until it’s cooked through and a little crispy around the edges. That step adds depth to the fritters and locks in that signature smoky taste.
Next, whip up your batter. Combine flour, baking powder, baking soda, salt and pepper in a big bowl. Add buttermilk and eggs, whisk until smooth, then fold in the sausage, corn and parsley. You’ll end up with a thick, hearty batter that smells like Sunday morning breakfast.
When the oil hits about 325°F, you’re ready to fry. Drop spoonfuls of batter in one by one, giving each fritter space to puff up. Listen for that sizzle — it’s the sound of the edges crisping while the inside stays tender. Flip once or twice until golden brown all over, then lift them out to drain on a paper towel-lined plate. Sprinkle a little salt while they’re still hot, and the aroma alone will have folks crowding the counter.
Serving Ideas and Flavor Twists
These fritters are a blank canvas for all kinds of flavor. They’re downright addictive with ranch dressing, but a drizzle of hot honey or jalapeño jelly turns them into something special. Feeling adventurous? Mix a little chipotle powder into your batter for smoky heat, or add diced jalapeños for a spicy kick that pairs perfectly with the sweet corn.
If you’re feeding a crowd, keep the first batches warm in the oven while you finish the rest. They hold their crunch beautifully and reheat well in an air fryer if you somehow end up with extras.
Pair these fritters with barbecue ribs, grilled chicken or a pile of coleslaw and you’ve got yourself a meal that feels straight out of a Texas backyard. They also shine as a party snack — easy to grab, easy to love, and impossible to forget.
Texas Tradition in Every Bite
What makes recipes like this worth holding onto is the way they bring people together. There’s no wrong time for a batch of fritters — just a skillet, some good sausage and a few hungry folks. That’s the Kountry Boys way.
Every batch tells the same story: simple ingredients, big flavor and no shortcuts. When that batter hits the oil and starts to bubble, you’re reminded that good cooking doesn’t need much more than quality sausage and a little heart.
So next time you’re looking to mix up your appetizer game or add a Texas twist to your family meal, fry up a batch of these Sausage and Corn Fritters. They’re easy to make, hard to resist and full of the same bold flavor we’ve been proud to share for generations.
Looking for more ways to load up your plate? Check out other favorites like our Sausage-Stuffed Mushrooms or our Deviled Eggs with Bacon.