Corn Fritters requests are some of the most common ones I get once summer corn starts showing up at the market.
These little golden cakes are crispy on the outside, tender and sweet in the middle, and they come together in one bowl with ingredients you probably already have.
I make a big batch whenever I have leftover corn on the cob, but canned or frozen corn works just as well, so you can enjoy these any time of year.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 6 servings (about 20 fritters) |
| Difficulty Level | Easy |
If you love fried food as much as I do, you will also want to try my Mashed Potato Fritters Recipe the next time you have leftover mashed potatoes on hand.
Why You’ll Love This Corn Fritters
This recipe turns a handful of pantry staples into a crowd-pleasing side dish or snack in about half an hour.
The batter comes together in one bowl, so cleanup is quick and easy.
Every bite has that perfect contrast of crispy edges and a soft, corn-studded center.
They work for breakfast, dinner, or as a party appetizer, so you really cannot go wrong.
- One-bowl batter with simple, easy-to-find ingredients
- Ready in about 35 minutes from start to finish
- Crispy outside, tender and sweet inside
- Works with fresh, frozen, or canned corn
- Freezer-friendly for quick reheats later
- Endlessly customizable with cheese, herbs, or spice
For another comforting corn-based side, my Corn Casserole Recipe is another one my readers request again and again.
Ingredients
Every ingredient here plays a role in getting that classic crispy-on-the-outside, tender-on-the-inside texture that makes corn fritters so good.
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/3 cup whole milk
- 2 tablespoons unsalted butter, melted
- 2 cups corn kernels (fresh, frozen and thawed, or canned and drained)
- 1/4 cup thinly sliced green onions
- 1/2 cup shredded sharp cheddar cheese
- Vegetable oil, for frying
If you love the flavor of corn and cheese together, you will also want to bookmark my Creamed Corn Recipe for your next holiday spread.
Kitchen Equipment Needed
You do not need anything fancy to make this recipe, just a few basics that most home cooks already have on hand.
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Cast iron skillet or heavy bottomed frying pan
- Instant read thermometer
- Slotted spatula or spider strainer
- Wire cooling rack
- Measuring cups and spoons
- Box grater, for shredding the cheese
Looking for a warm bread to serve alongside these fritters? My Skillet Cornbread Recipe is a fantastic pairing for the same cozy, cast iron cooking style.
Recommended Products for This Recipe
These are a few products I personally use and recommend to make this corn fritters recipe turn out perfectly every single time.
1. Lodge Cast Iron Skillet
A well-seasoned cast iron skillet holds heat evenly, which means fewer fritters that burn on the outside before the inside cooks through.
It also gives you that deep golden color that makes fritters look bakery-worthy. I reach for mine every time I fry.
2. Digital Instant Read Thermometer
Guessing at oil temperature is the number one reason fritters turn out greasy or undercooked.
A quick dip of this thermometer tells you exactly when your oil is ready, so every batch fries up crisp.
3. Cookie Scoop
Using a cookie scoop keeps every fritter the same size, which means they all finish cooking at the same time. It also makes portioning the batter mess-free.
4. Sharp Cheddar Cheese Block
Shredding your own block of sharp cheddar melts smoother into the batter than pre-shredded bags, which are coated in anti-caking starch.
The sharper flavor also balances the natural sweetness of the corn.
5. Stainless Steel Wire Cooling Rack
Draining fritters on a wire rack instead of paper towels keeps the bottoms crisp instead of steamy and soft. It is a small change that makes a big difference in texture.
Step-by-Step Instructions: How to Make Corn Fritters
1. Prep the Corn
- If using fresh corn, stand each cob upright in a large bowl and use a sharp knife to slice the kernels off, working from top to bottom.
- If using frozen corn, thaw it completely and pat it dry with a paper towel to remove excess moisture.
- If using canned corn, drain it well in a colander and pat dry, since extra liquid will make the batter too loose.
- Set the prepared corn aside until you are ready to fold it into the batter.
2. Mix the Dry Ingredients
- In a large mixing bowl, add the flour, granulated sugar, baking powder, kosher salt, and black pepper.
- Whisk everything together until fully combined and no streaks of baking powder remain.
- Set the bowl aside while you prepare the wet ingredients.
3. Whisk the Wet Ingredients
- In a medium bowl, crack the eggs and whisk them until smooth.
- Add the milk and melted butter to the eggs and whisk again until fully blended.
- Make sure the melted butter has cooled slightly so it does not scramble the eggs.
4. Combine the Batter
- Pour the wet ingredients into the bowl of dry ingredients.
- Stir gently with a spatula or wooden spoon until just combined.
- Stop mixing as soon as you no longer see dry flour streaks, since overmixing can make the fritters dense.
- The batter should be thick but still easy to scoop.
5. Fold in the Corn, Cheese, and Green Onions
- Add the prepared corn kernels, shredded cheddar cheese, and sliced green onions to the batter.
- Use a spatula to gently fold everything together until evenly distributed.
- Avoid overmixing at this stage so the fritters stay light.
6. Heat the Oil
- Pour vegetable oil into your cast iron skillet until it reaches about half an inch deep.
- Heat the oil over medium heat until it reaches 350 degrees Fahrenheit on an instant read thermometer.
- Keep an eye on the temperature throughout frying, since it will naturally rise and fall as you add batches.
7. Fry the Fritters
- Use a cookie scoop or large spoon to drop heaping portions of batter into the hot oil, leaving space between each one.
- Gently flatten each mound slightly with the back of the spoon so they cook evenly.
- Fry for about 3 minutes per side, until deep golden brown and cooked through in the center.
- Work in batches so you do not overcrowd the pan, which can drop the oil temperature.
8. Drain and Serve
- Use a slotted spatula to transfer the finished fritters to a wire cooling rack.
- Let them rest for a minute or two so any excess oil drips away.
- Serve warm, on their own or with your favorite dipping sauce.
For a full Southern-style spread, these fritters are wonderful alongside my Southern Fried Chicken Recipe.
Tips for The Best Corn Fritters
A few small adjustments can take this recipe from good to absolutely perfect.
- Do not skip patting the corn dry, since extra moisture leads to soggy, oil-logged fritters
- Keep the oil temperature steady at 350 degrees Fahrenheit for the crispiest results
- Flatten the batter mounds slightly so the centers cook through before the outsides burn
- Fry in small batches to avoid crowding the pan and dropping the oil temperature
- Keep finished fritters warm in a 200 degree Fahrenheit oven while you fry the rest
- Taste test the first fritter and adjust salt or pepper in the remaining batter if needed
The batter here uses many of the same techniques as my Mexican Street Corn Pasta Salad Recipe, which also leans on sweet corn for big flavor.
Serving Suggestions
Corn fritters are just as good dressed up for a dinner party as they are served simply on a weeknight.
A dollop of sour cream or a drizzle of honey both work beautifully depending on whether you want savory or sweet.
- Top with sour cream, chives, and an extra pinch of flaky salt
- Drizzle with honey or pure maple syrup for a sweeter breakfast plate
- Serve alongside a fried or poached egg for a hearty brunch
- Pair with a tangy dipping sauce like ranch or spicy aioli
- Serve as a side dish with grilled or fried protein
You might also enjoy: BBQ Ribs with Mac and Cheese for a heartier plate built around these fritters.
Variations of Corn Fritters
Once you have the base batter down, it is easy to switch things up depending on what you are craving.
- Add diced jalapeno for a spicy kick
- Swap cheddar for pepper jack or crumbled feta
- Stir in crumbled cooked bacon for a smoky, savory twist
- Add fresh chopped basil or cilantro for a herby finish
- Mix in a spoonful of cream style corn for extra sweetness and moisture
- Bake instead of fry by dropping batter onto a greased sheet pan at 400 degrees Fahrenheit for about 15 minutes, flipping halfway
If you love playing with cornbread-style bakes, my Buttermilk Cornbread Recipe is another great way to use up extra corn.
Storage and Reheating
These fritters are best enjoyed fresh, but leftovers still reheat beautifully with the right method.
- Store leftover fritters in an airtight container in the refrigerator for up to 4 days
- Freeze cooled fritters in a single layer, then transfer to a freezer bag for up to 2 months
- Reheat in a skillet with a touch of oil over medium heat until crisp and warmed through
- Reheat in an air fryer at 375 degrees Fahrenheit for about 4 minutes for the crispiest results
- Avoid microwaving, since it will make the fritters soggy instead of crisp
Read Also: Vinegar Coleslaw Recipe
Nutritional Facts
Nutrition values are approximate and will vary depending on the exact ingredients and portion sizes used.
- Calories: 220 per serving (about 3 fritters)
- Carbohydrates: 24g
- Protein: 7g
- Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 380mg
- Potassium: 180mg
- Fiber: 2g
- Sugar: 4g
For another naturally lighter side to balance out these fried bites, try my Cucumber Tomato Salad Recipe.
Health Benefits of Key Ingredients
Even though these fritters are fried, several of the ingredients bring real nutritional value to the table.
Corn is a good source of fiber and provides antioxidants like lutein, which supports eye health.
- Corn: naturally rich in fiber, B vitamins, and antioxidants
- Eggs: provide high quality protein and essential amino acids
- Green onions: offer vitamin K and a boost of antioxidants
- Cheddar cheese: contributes calcium and additional protein
- Milk: adds calcium along with vitamin D
Corn also shows up as the star ingredient in my Corn Tortillas Recipe, another simple way to enjoy its natural sweetness.
FAQs About Corn Fritters
1. Can I use canned corn instead of fresh?
Yes, canned corn works well in this recipe as long as it is drained thoroughly. Extra liquid can make the batter too thin, so pat the kernels dry before folding them in.
2. Why are my corn fritters falling apart?
This usually happens when there is too much moisture in the batter or not enough binding from the eggs and flour.
Make sure your corn is well drained and avoid adding extra liquid beyond what the recipe calls for.
3. Can I bake these instead of frying them?
Yes, you can bake the fritters on a greased sheet pan at 400 degrees Fahrenheit for about 15 minutes, flipping halfway through.
They will not be quite as crispy as the fried version, but they are still delicious.
4. What is the difference between corn fritters and hush puppies?
Corn fritters are made with a flour-based batter studded with whole corn kernels, giving them a light and tender texture.
Hush puppies use a cornmeal-based dough and typically do not contain whole corn pieces, making them denser.
5. Can I make the batter ahead of time?
You can prepare the batter up to 4 hours in advance and store it covered in the refrigerator.
Give it a gentle stir before frying, since the corn may release a little extra liquid as it sits.
If you want another Southern classic in your back pocket, my Sweet Cornbread Recipe pairs perfectly with a plate of these fritters.
Corn Fritters
Ingredients
- 1 cup all-purpose flour about 120g
- 1 tablespoon granulated sugar about 12g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/3 cup whole milk about 80ml
- 2 tablespoons unsalted butter melted, about 28g
- 2 cups corn kernels fresh, frozen and thawed, or canned and drained
- 1/4 cup green onions thinly sliced
- 1/2 cup sharp cheddar cheese shredded, about 55g
- Vegetable oil for frying
- Sour cream optional, for serving
- Honey optional, for drizzling
- Flaky salt optional, for finishing
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Cast iron skillet or heavy bottomed frying pan
- Instant-read thermometer for checking oil temperature
- Slotted spatula or spider strainer
- Wire cooling rack for draining fritters
- Measuring cups and spoons
- Box grater for shredding the cheese
- Cookie scoop optional, for portioning batter
Method
- Prep the corn: If using fresh, stand each cob upright and slice kernels off. If frozen, thaw and pat dry. If canned, drain well and pat dry. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and pepper until fully combined.
- In a medium bowl, whisk eggs until smooth. Add milk and slightly cooled melted butter, whisk until blended.
- Pour wet ingredients into dry and stir with a spatula until just combined. Stop mixing when no dry flour streaks remain.
- Fold in corn kernels, shredded cheddar, and green onions with a spatula until evenly distributed. Do not overmix.
- Pour vegetable oil into a cast iron skillet to about 1/2 inch deep. Heat to 350°F (175°C) over medium heat.
- Drop heaping portions of batter into hot oil using a cookie scoop or spoon. Flatten slightly with the back of the spoon.
- Fry for about 3 minutes per side until deep golden brown. Work in batches, maintaining oil temperature.
- Transfer finished fritters to a wire cooling rack to drain. Let rest for a minute before serving warm.
Nutrition
Notes
- Corn: Pat the corn completely dry before adding to the batter. Excess moisture leads to soggy fritters that absorb too much oil.
- Oil Temperature: Keep the oil steady at 350°F (175°C). Use an instant-read thermometer and adjust heat as needed between batches.
- Flattening: Gently press each batter mound flat before frying so the centers cook through before the outsides burn.
- Don’t Crowd: Fry in small batches to avoid dropping the oil temperature, which makes fritters greasy instead of crispy.
- Keeping Warm: Place finished fritters on a wire rack in a 200°F (93°C) oven while you fry the remaining batches.
- Baking Option: Drop batter onto a greased sheet pan and bake at 400°F (200°C) for about 15 minutes, flipping halfway. They won’t be as crispy but still delicious.
- Variations: Add diced jalapeño for heat, swap cheddar for pepper jack or feta, or stir in crumbled cooked bacon for smoky flavor.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a touch of oil or in an air fryer at 375°F (190°C) for about 4 minutes. Avoid microwaving as it makes them soggy.
- Freezing: Cool completely, freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- Make-Ahead: Batter can be prepared up to 4 hours in advance and stored covered in the refrigerator. Stir gently before frying as corn may release extra liquid.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Corn fritters are one of those recipes that never go out of style, and once you make a batch, it is easy to see why.
They are crispy, a little sweet, endlessly versatile, and simple enough for a weeknight.
I hope this recipe becomes a regular in your kitchen the same way it has in mine.
If you try it, I would love to hear how it turned out, so leave a comment below or share a photo here. Happy frying!
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- Jiffy Cornbread with Creamed Corn Recipe
- Cornbread Muffins Recipe
- Salsa Chicken Recipe
- Oven Baked BBQ Chicken Recipe
- Shrimp Cocktail Recipe
