Corn Fritters

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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.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Lunch

Cuisine: American

Servings: servings (about 12 fritters)

Author: Krista Teigen

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

Notes

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