Corn Fritters
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. Made with fresh, frozen, or canned corn, they're the perfect crowd-pleasing side dish or snack ready in about 30 minutes.
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
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
For Serving
- Sour cream optional, for serving
- Honey optional, for drizzling
- Flaky salt optional, for finishing
Instructions
- 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.
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.
Nutrition
Serving: 3frittersCalories: 220kcalCarbohydrates: 24gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 380mgPotassium: 180mgFiber: 2gSugar: 4gVitamin A: 6IUVitamin C: 4mgCalcium: 10mgIron: 8mg
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