Golden, crispy, and packed with sweet corn flavor, corn fritters are a delicious treat that can be enjoyed as a snack, appetizer, or even a side dish. These crispy-on-the-outside, fluffy-on-the-inside bites are made with sweet corn, flour, eggs, and a few simple seasonings. Whether you fry them for extra crunch or bake them for a healthier twist, corn fritters are a quick and easy comfort food that never disappoints.
Originally a Southern and Australian favorite, corn fritters have been around for centuries. They were first made as a way to use up fresh summer corn, but today, they can be made with canned, frozen, or fresh corn. The combination of sweet corn kernels, a lightly seasoned batter, and a touch of cheese or herbs creates a versatile dish that can be served with honey, sour cream, or spicy dipping sauces.
The best part? You can customize them to suit your taste! Add cheese for extra richness, jalapeños for a kick, or green onions for freshness. These fritters are quick to make, require minimal ingredients, and are loved by kids and adults alike.
Why You’ll Love These Corn Fritters
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Quick & Easy – Ready in under 30 minutes with basic ingredients.
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Crispy & Fluffy – Crunchy outside, soft and fluffy inside.
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Versatile – Serve as a snack, appetizer, or side dish.
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Customizable – Add cheese, spices, or veggies to your liking.
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Budget-Friendly – Made with inexpensive pantry staples.
Preparation Time and Yield
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Yield: 10-12 fritters
Nutritional Information (Per Serving – 2 Fritters)
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Calories: ~180 kcal
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Carbohydrates: 22g
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Protein: 5g
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Fat: 8g
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Fiber: 2g
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Sugar: 3g
(Nutritional values may vary based on ingredients and serving size.)
Ingredients for Corn Fritters
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1 ½ cups corn kernels (fresh, frozen, or canned, drained)
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½ cup all-purpose flour
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¼ cup cornmeal (for extra crispiness, optional)
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½ teaspoon baking powder
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon paprika (optional, for extra flavor)
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1 large egg
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¼ cup milk (or buttermilk for a richer flavor)
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¼ cup shredded cheese (cheddar or parmesan, optional)
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2 tablespoons chopped green onions or parsley
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1 tablespoon melted butter
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Oil for frying (vegetable or canola oil)
Step-by-Step Instructions for Corn Fritters
Step 1: Prepare the Batter
In a large bowl, combine the flour, cornmeal, baking powder, salt, pepper, and paprika. Stir to evenly mix the dry ingredients.
Step 2: Add Wet Ingredients
In the same bowl, add the egg, milk, and melted butter. Whisk until a thick batter forms.
Step 3: Fold in Corn and Extras
Gently fold in the corn kernels, cheese (if using), and chopped green onions. Mix until just combined. The batter should be thick but scoopable.
Step 4: Heat the Oil
In a large skillet, heat 2 tablespoons of oil over medium heat. To check if the oil is ready, drop a small bit of batter into the pan—it should sizzle immediately.
Step 5: Cook the Fritters
Using a spoon or scoop, drop 2-tablespoon portions of batter into the pan, flattening them slightly. Cook for 2-3 minutes per side, or until golden brown and crispy.
Step 6: Drain and Serve
Remove fritters and place them on a paper towel-lined plate to drain excess oil. Serve warm with sour cream, honey, or your favorite dipping sauce.
Ingredient Background
Corn: The Star Ingredient
Corn is what gives these fritters their sweetness, juiciness, and texture. Fresh corn kernels are ideal, especially when in season, because they offer a crisp, naturally sweet bite. However, canned or frozen corn works just as well—just make sure to drain and pat dry to avoid excess moisture in the batter.
Flour & Cornmeal: The Perfect Base
Flour binds everything together, while cornmeal adds an extra layer of crunch. If you prefer a softer fritter, stick with just flour. For extra crispiness and a slight nutty flavor, a mix of flour and cornmeal is perfect. Whole wheat flour can also be used for a healthier version.
Egg & Milk: The Binding Agents
Eggs help hold everything together, while milk adds moisture and richness. You can substitute buttermilk for a tangier taste or use almond or oat milk for a dairy-free version.
Technique Tips for Corn Fritters
The key to crispy fritters is the right batter consistency. It should be thick enough to hold together but not too dry. If it’s too thick, add a splash of milk. If it’s too runny, add a tablespoon of flour.
Frying at the right temperature is essential. The oil should be at 350°F (175°C). If it’s too hot, the fritters will brown too quickly while remaining raw inside. If it’s too low, they will soak up excess oil and become greasy.
For evenly cooked fritters, don’t overcrowd the pan. Cook in batches, leaving space between each fritter. Flip only once when the bottom is deep golden brown to keep them from breaking apart.
Alternative Presentation Ideas
For a brunch-worthy platter, serve corn fritters stacked on a plate with a drizzle of honey or maple syrup and a sprinkle of fresh herbs.
To make them into mini appetizers, scoop small portions and serve with a spicy aioli or avocado dip for an elegant finger food option.
For a meal-sized dish, pair fritters with grilled chicken, roasted vegetables, or a fresh salad for a balanced and satisfying plate.
Freezing and Storing Corn Fritters
Refrigerating Leftovers
Store leftover fritters in an airtight container in the fridge for up to 3 days.
Freezing for Later
To freeze, place cooked and cooled fritters in a single layer on a baking sheet. Once frozen, transfer them to a ziplock bag and store for up to 2 months.
Reheating for Best Texture
For crispy results, reheat in an oven at 375°F (190°C) for 10 minutes or in a skillet over medium heat. Avoid microwaving, as it will make them soft and soggy.
Healthier Twist Ideas
For a low-carb version, swap the flour with almond or coconut flour and skip the cornmeal.
For a protein boost, add shredded chicken or black beans into the batter.
For a vegan alternative, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based milk.
Serving Suggestions for Events
For game nights or casual gatherings, serve these fritters with a trio of dipping sauces: sour cream, spicy mayo, and honey butter.
For a family dinner, pair them with grilled fish, barbecue chicken, or a fresh garden salad.
For a breakfast twist, serve corn fritters with fried eggs and avocado slices for a savory morning treat.
Frequently Asked Questions (FAQs)
1. Can I make corn fritters without eggs?
Yes! Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as a substitute.
2. Can I bake corn fritters instead of frying?
Absolutely! Bake at 400°F (200°C) for 15-18 minutes, flipping halfway through.
3. How do I make them extra crispy?
Use cornmeal in the batter and fry in hot oil at 350°F (175°C).
4. Can I use frozen corn?
Yes! Just thaw and pat dry to remove excess moisture.
5. What sauces go well with corn fritters?
Sour cream, spicy mayo, salsa, guacamole, or even a drizzle of honey.
6. How do I prevent soggy fritters?
Drain excess moisture from corn and avoid overcrowding the pan.
7. Can I add cheese to the batter?
Yes! Cheddar, parmesan, or feta add delicious richness.
8. What’s the best oil for frying?
Use vegetable, canola, or sunflower oil for the best crisp.
9. Can I make the batter ahead of time?
Yes! Store in the fridge for up to 24 hours before cooking.
10. Are corn fritters gluten-free?
Not by default, but you can use gluten-free flour to make them GF-friendly.
Conclusion
Corn fritters are the perfect crispy, golden bite-sized treat that work for any occasion. Whether you’re serving them as a snack, side dish, or even a light meal, they’re easy to make, incredibly flavorful, and endlessly customizable.
With the right technique, you can achieve perfectly crispy fritters every time. Plus, with options to bake, fry, or add different flavors, there’s a version for everyone.
Try making a batch today—you’ll love their sweet, savory, and crispy goodness!
Print
Corn Fritters
- Total Time: 25 minutes
- Yield: 10-12 fritters 1x
Ingredients
- 1 ½ cups corn kernels (fresh, frozen, or canned, drained)
- ½ cup all-purpose flour
- ¼ cup cornmeal (for extra crispiness, optional)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional, for extra flavor)
- 1 large egg
- ¼ cup milk (or buttermilk for a richer flavor)
- ¼ cup shredded cheese (cheddar or parmesan, optional)
- 2 tablespoons chopped green onions or parsley
- 1 tablespoon melted butter
- Oil for frying (vegetable or canola oil)
Instructions
In a large bowl, combine the flour, cornmeal, baking powder, salt, pepper, and paprika. Stir to evenly mix the dry ingredients.
In the same bowl, add the egg, milk, and melted butter. Whisk until a thick batter forms.
Gently fold in the corn kernels, cheese (if using), and chopped green onions. Mix until just combined. The batter should be thick but scoopable.
In a large skillet, heat 2 tablespoons of oil over medium heat. To check if the oil is ready, drop a small bit of batter into the pan—it should sizzle immediately.
Using a spoon or scoop, drop 2-tablespoon portions of batter into the pan, flattening them slightly. Cook for 2-3 minutes per side, or until golden brown and crispy.
Remove fritters and place them on a paper towel-lined plate to drain excess oil. Serve warm with sour cream, honey, or your favorite dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180
- Sugar: 3g
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g