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I love making corn fritters in the summer when fresh, sweet corn is at its peak. The sweetness of the corn pairs perfectly with melted cheddar and savory green onions, and a quick shallow fry gives them that golden crisp outside while keeping the inside tender and soft. They’re one of my favorite finger foods, always disappearing fast whenever I make them.
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Pin ItThese fritters aren’t hush puppies. They’re lighter, filled with sweet pops of corn, and pan-fried instead of deep-fried. Fritters are such a fun, versatile recipe. You can serve them for breakfast, lunch, dinner, or even as an appetizer or snack. This version is easy enough for a weeknight bite but special enough to bring to cookouts, potlucks, or holiday gatherings. I like them best with my simple sour cream dip, but they’re great with just about anything. If you make a batch, let me know how you serve them.
Tips for Beginners
- Excess moisture can cause soggy fritters. Canned and frozen corn hold a lot of water, so be sure to drain and pat them dry if using. Fresh corn is naturally drier, making it my top choice for this recipe, which results in crispness.
- Keep the batter light. Use just enough batter to hold the corn together—too much flour and egg will weigh the fritters down and keep them from crisping.
- Cut corn cleanly. If you’re using fresh corn, stand the cob upright in a wide bowl and slice downward with a sharp knife. The bowl will catch the kernels and prevent them from scattering all over your counter.
- Heat oil first. Make sure your oil is fully heated before adding the batter. Medium heat (about 350–365°F) is best. Too low and they’ll soak up oil, too high and they’ll burn before cooking through.
Corn Fritters
Equipment
- 1 large skillet
Ingredients
- 3½ cups corn about 5 medium ears of corn
- ¾ cup all purpose flour
- ¼ cup cornmeal
- ½ cup shredded cheddar cheese
- 3 green onions finely chopped
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp pepper
- ⅔ cup milk For dairy-free, use unsweetened coconut milk or almond milk.
- 2 eggs
- 3 tbsp oil for frying
Sour Cream Dip
- 1 cup sour cream use Greek yogurt for a lighter option
- squeeze of lemon juice
- ⅓ cup mayo
- ½ tbsp Worcestershire sauce
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
Instructions
- In a large bowl, combine the corn, cheese, green onions, flour, cornmeal, baking powder, salt, onion powder, garlic powder, and pepper.3½ cups corn, ¾ cup all purpose flour, ¼ cup cornmeal, ½ cup shredded cheddar cheese, 3 green onions, 1½ tsp baking powder, ½ tsp salt, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp pepper
- In a separate bowl combine the milk and eggs.⅔ cup milk, 2 eggs
- Add the milk mixture to the corn and stir to combine.
- Heat 3 tbsp of oil in a large skillet over medium heat. Once heated, scoop ¼ cup of the batter into little mounds in the skillet. Lightly press down the batter with a a spatula.3 tbsp oil for frying
- Cook for 2-3 minutes per side until browned and crispy on the outside.
- Transfer to a plate lined with paper towel. Repeat steps 4-6 with the remaining batter.
- Combine the sour cream dip ingredients together, and serve with the corn fritters. Enjoy!1 cup sour cream, squeeze of lemon juice, ⅓ cup mayo, ½ tbsp Worcestershire sauce, ¼ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder
Becky’s Tips
- Use a 1/4 cup dry measuring cup to scoop the batter for even fritters.
- A little grated Parmesan in the mix helps them turn golden and crispy as it melts.
- If your fritters are falling apart, the batter may be too thin. Add 1–2 extra tablespoons of flour until it holds together better.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Corn Fritters Step by Step
Gather all the ingredients together.
Mix the dry ingredients: In a large bowl, stir together 3½ cups corn, ¾ cup flour, ¼ cup cornmeal, ½ cup cheddar, 3 chopped green onions, 1½ tsp baking powder, ½ tsp salt, ½ tsp onion powder, ½ tsp garlic powder, and ¼ tsp pepper.
Whisk the wet ingredients: In a separate bowl, whisk ⅔ cup milk with 2 eggs until smooth. Pour the wet ingredients into the corn mixture and stir until just combined.
Add the fritters to the hot pan: Heat 3 tbsp oil in a skillet over medium heat. Scoop ¼ cup batter into mounds, flatten lightly with a spatula.
Fry the fritters: Cook for 2–3 minutes per side until golden brown.
Drain the fritters: Transfer to paper towels. Repeat with the remaining batter.
Make the sour cream dip: In a small bowl, stir together 1 cup sour cream, ⅓ cup mayo, a squeeze of lemon juice, ½ tbsp Worcestershire, and ¼ tsp each paprika, garlic powder, and onion powder.
Serve and enjoy: Serve warm fritters with sour cream dip.
How to Store and Reheat
You can also make these fritters ahead if you’re planning for a party or a busy week. Cook them as directed, let them cool completely, and store them in the fridge or freezer. When you’re ready to serve, just reheat in the oven or air fryer until they’re crisp again—they’ll taste freshly fried without the extra work.
Store any leftover fritters in an airtight container in the fridge for up to 3 days.
For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag where they’ll keep for about 2 months. To reheat, pop them in the oven or air fryer until hot and crispy again. Skip the microwave, since it tends to make the fritters soft instead of crunchy.
Serving Suggestions
Corn fritters are one of those dishes that work just about anywhere on the menu. Serve them as a fun appetizer with sour cream dip, salsa, or guacamole at a summer cookout or game day spread. They make a great side dish alongside cast-iron steak, burgers, or pulled pork, and they’re just as tasty at brunch layered under sunny-side-up eggs and bacon.
