Why you’ll love this family favorite recipe!
Perfectly crispy on the outside, filled with sweet Southern corn, and lightly fried until cooked through and fluffy…
These easy (and cheesy!) fried corn fritters are what summer dreams are made of! (And are pretty much a tie with these Crispy Zucchini Fritters!)
Seriously, they’re like sweet and savory corn pancakes that you’re allowed to eat for dinner. (If you’re a breakfast-for-dinner kinda person like me, you might also love these Savory Waffles!)
And the best part? You can use fresh corn on the cob, previously frozen, or even canned corn if you want to whip them up in a jiffy.
If you do anything, DO THIS!
There’s a little trick to ensure your batter holds together better… let it rest. It doesn’t take long, just 15-20 minutes will do the trick! By allowing the batter to rest, you can then flatten the corn fritters out into a thinner layer in the skillet and get even crispier edges!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Corn. Use fresh, frozen, or canned corn. If using fresh, boil and cut off the kernels; thaw and pat dry frozen corn, and rinse and pat dry canned corn.
- Flour. All-purpose flour or a gluten-free 1-to-1 blend can be used.
- Eggs. Two whisked eggs act as the binding agent so the fritters don’t fall apart.
- Milk. Regular milk or a nut-based milk can be used.
- Cheese. Finely shredded cheddar cheese is best for even distribution. Monterrey Jack, a Mexican blend, or mozzarella can also be used. Substitute with vegan cheese if you’re dairy-free.
- Cilantro. Chopped cilantro adds fresh flavor; finely chopped basil also works well.
- Seasonings. Paprika, garlic powder, salt, and pepper for simple seasoning.
- Oil. Use avocado, safflower, grapeseed, or olive oil. Avocado oil is preferred for its mild flavor and high smoke point, while olive oil has a stronger flavor and lower smoke point, so monitor it closely to prevent burning.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Mix the batter.
Whisk together flour, baking powder, paprika, salt, pepper, and sugar in a large bowl. Stir in corn, cilantro, whisked eggs, milk, and cheese until combined. The batter will be thick. For better texture, let it rest for 20 minutes before frying.
Pan fry the fritters.
Heat 1 tablespoon of oil in a stainless steel or cast-iron skillet over medium-high heat. Scoop ⅓ cup of batter per fritter (makes about 10).
Cook 4–5 at a time, pressing them down lightly. Fry for 3–4 minutes per side until golden brown and crispy.
Pro Tip: Spray your spatula with non-stick spray to prevent sticking!
Serve with toppings.
Pair your crispy fritters with:
- Aioli, mayo, or secret sauce
- Sour cream (regular or dairy-free)
- cut green onions or cilantro
- A fried egg and sliced avocado for a breakfast
Meal Prep and Storage Instructions
FAQs
Fritters can fall apart for a couple reasons. They could be too watery or not have enough flour or eggs to act as a binder. Also, if your pan is not hot enough or you don’t use enough oil this could result in a problem with fritters falling apart.
Fritters are made with kernels of corn mixed in a batter, whereas hush puppies are made with cornmeal.
That’s super easy to do! Simply substitute 1 cup of corn for 1 cup of shredded zucchini that has been squeezed to remove the liquid.
Yes! You can prepare the batter up to 24 hours in advance and fry them just before serving. You can also make the fritters completely, then reheat them when ready to serve.
Store cooked fritters in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm them in a skillet with a little oil or butter over medium-low heat for about 2 minutes per side until heated through.
Absolutely. Place wax or parchment paper between each fritter and store them in a freezer-safe container or bag. They’ll keep well for 4–6 months.
Tap stars to rate!
Easy Fried Corn Fritters Recipe
email this recipe!
Ingredients
- 3 cups sweet kernel corn dried
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon sugar
- ⅓ cup finely chopped cilantro
- 2 large eggs whisked
- ⅓ cup 2% milk
- 1 cup shredded cheddar cheese
- 2 tablespoons avocado oil
- Green onions and sour cream optional, for serving
Instructions
- Whisk together flour, garlic powder, baking powder, paprika, salt, pepper and sugar in a large bowl. Add corn, cilantro, whisked eggs, milk, and cheese. Stir until mixture is well combined. If time permits, allow the batter to rest for 15-20 minutes before frying.3 cups sweet kernel corn, 1 cup all purpose flour, 1 teaspoon baking powder, ¼ teaspoon paprika, ¼ teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon sugar, ⅓ cup finely chopped cilantro, 2 large eggs, ⅓ cup 2% milk, 1 cup shredded cheddar cheese
- Add 1 tablespoon of oil to a large stainless steel or cast iron skillet.2 tablespoons avocado oil
- Measure out ~⅓ cup of batter for each fritter. Once oil is heated and shimmering, add batter for 4-5 fritters evenly spaced in the skillet. Press each one down lightly with the back of a spatula and cook for 7-8 minutes, flipping halfway through. The corn fritters are done cooking when they fluff up and turn lightly browned and crispy.
- Serve corn fritters with a dollop of sour cream or some homemade aioli with a sprinkle of green onions.
Tap stars to rate!
Video
Notes
- Frozen Corn: Thaw completely and dab dry before using.
- Let the batter rest: if the batter is allowed to rest for 15-20 minutes before frying the fritters will stick together better.
- Prepping Ahead: Make up a batch of these fritters in advance and reheat when ready to serve. You can also prepare the batter up to 24 hours in advance and fry them just before serving.
- Storage: Keep in an airtight container in the refrigerator for up to 3-4 days.
- Freezing Place a piece of wax or parchment paper between each fritter before storing in a freezer safe container or storage bag for up to 4-6 months.
- Reheating: Add a bit of oil or butter to a skillet over medium-low heat. Cook them on both sides for 2 minutes or until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Corn Recipes
If those sweet kernels are still on your mind, try out these recipes:
These were delish! Omitted the sugar, pan seared them in EVOO. Added chipotle hot sauce
To the sour cream for dipping.
Yay! So happy to hear you enjoyed the recipe, Sally! That sounds delicious. Thanks so much for taking the time to leave a comment and rating!
I had some leftover corn on the cob and was looking for a recipe to use it. I’m so glad I found this one! I didn’t have cilantro so I left it out. These were such a hit with my family that we went out and bought more corn (and cilantro) the next week and made a double batch this time. They were good without the cilantro but with it they are incredible. This will be a go to summer recipe for us for years to come!
Yay! So happy to hear you enjoyed the recipe, Robyn! I love finding awesome recipes for leftovers. Thanks so much for taking the time to leave a comment and rating!
How do you recommend reheating the frozen corn fritters
You can either pop them in a skillet with a bit of butter, in the air fryer, or in the oven! I would avoid reheating them in the microwave as they’ll get soggy.
Can I use olive oil in place of the avocado oil
Yes! You definitely can! 🙂
How many cans of corn would I use/need?
You’ll need about 2 cans of corn to get 3 cups 🙂
CAN i USE NON FAT MILK
Yes! You absolutely can. I use cashew milk and almond milk in mine 🙂