Corn Fritters
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It’s a side dish, it’s a party appetizer, it’s brunch; it’s Corn Fritters! Each bite will burst with fresh corn kernels. Crispy on the outside, warm and soft on the inside, these fritters put a smile on anyone’s face.
Easy Corn Fritters Recipe
Simple and delicious. These corn fritters are the bomb! The perfect appetizer or party bite mixed up and fried in no time at all. This recipe I have for you today is simple to make and oh-so-satisfying to eat.
I served these with fresh chives and, of course, a dollop of sour cream. I can’t help these Romanian roots, alright? Let me tell you, the creaminess mixed with that sweet corn and soft fritter, it’s what dreams are made of. The only way to understand is to try it for yourself!
- Flour – All purpose. If you use self-rising flour, check the bag for salt and baking powder amounts, then adjust this recipe as needed.
- Sugar – Granulated sugar. If you use a liquid alternative such as honey, mix it in with the wet ingredients.
- Salt – To taste.
- Baking powder – Don’t use baking soda as it will give off an aftertaste.
- Corn – Fresh, frozen, or canned and drained.
- Eggs – I used large eggs.
- Cream – Half half half cream, which is 10%MF. Any type of cream or even milk will work.
- Oil – For frying, I used canola oil.
- Dry ingredients: Whisk the flour, sugar, salt, and baking powder together in a large bowl. Add the corn and stir to coat in the flour mixture.
- Batter: Mix the cream and eggs together, then pour into the mixing bowl. Stir everything together until a wet batter forms. It should be a thick batter. See recipe notes.
- Fry: Add enough vegetable oil to fully coat the bottom of your skillet. You’ll have to do this in batches. Drop 2-4 quarter cup portions of batter, as many as your skillet can handle, and cook for 2-3 minutes over medium heat or until the bottom turns golden brown. Flip and cook for another 2-3 minutes. Adjust the heat as necessary. Repeat with remaining batter.
- Serve: Serve sprinkled with chives and a dollop with sour cream.
What Else Can I Mix Into Corn Fritters?
The recipe I’ve created for corn fritters is a great baseline to which you can add different fillings. You can mix and match, add fun seasonings, and create a brand new experience each time with the addition of one or two ingredients.
Need some inspiration? Check out my favorite mix-ins:
- Shredded cheddar cheese
- Jalapeños
- Bell pepper
- Chives/ green onion
- Shredded carrot
What Type Of Oil Do I Use For Frying?
When it comes to high-temperature cooking like frying, you want to make sure you choose the right type of oil. Every type of oil or meltable fat will have a “smoke point”. This is the temperature at which the oil will start to burn and, subsequently, smoke.
This burning will effect the overall flavor of anything you’re cooking, so it’s best to choose oils with a high smoke point to get the best results. Some great options for you to choose from are:
- Canola oil
- Vegetable oil
- Avocado oil
- Safflower oil
- Sunflower oil
- Peanut oil
- Grapeseed oil
Avoid oils with low smoke points like extra virgin olive oil, butter, or unrefined oils.
Leftovers
Make sure your fritters have fully cooled down to room temperature before storing. Transfer the fritters to an airtight container or large sealable bag. They will last in the fridge up to 3 days. You can enjoy them cold or reheat the fritters using the instructions detailed in the section below.
Reheating
You can reheat your corn fritters in the microwave at 10-20 second intervals until heated through, or your can reheat them in the oven to retain crispiness.
Preheat your oven to 375F. Place the fritters on a sheet pan and bake them for 10-15 minutes, or until completely heated through.
Freezing
This is a perfect recipe to freeze and reheat for later! I don’t suggest freezing the batter- make sure to fry them up first.
Let the fritters fully cool down to room temperature before freezing. Place the fritters on a parchment paper lined baking sheet, cover with plastic wrap, and freeze for 1-2 hours or until solid. Transfer the fritters to an airtight container or sealable freezer bag. They will last up to 3 months frozen.
To reheat, bake at 375F for 15 minutes or until heated through.
Other Great Corn Recipes To Try
- Air Fryer Corn On The Cob
- Mexican Street Corn Salad
- Mexican Street Corn Slaw
- Pumpkin Maple Cornbread
- Instant Pot Corn On The Cob
- Easy Corn Salad
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Corn Fritters
Ingredients
- 1 ½ cups all-purpose flour (all purpose)
- 1 tablespoon sugar (granulated)
- ½ teaspoon salt (or to taste)
- 1 teaspoon baking powder
- 3 cups corn kernels (fresh, frozen, or canned (drained))
- 2 large eggs (lightly beaten)
- ⅔ cup half and half (10%MF, use more half and half if mixture is too dry)
- ¼ cup vegetable oil (or more if needed, for frying)
Optional
- 1 tablespoon chives (chopped )
- sour cream (to serve)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Dry ingredients: Whisk the flour, sugar, salt, and baking powder together in a large mixing bowl. Add the corn and stir to coat in the flour mixture.
- Batter: Mix the cream and eggs together, then pour into the mixing bowl. Stir everything together until a wet batter forms. It should be a thick batter. See recipe notes.
- Fry: Add enough vegetable oil to fully coat the bottom of your skillet. You'll have to do this in batches. Drop 2-4 quarter cup portions of batter, as many as your skillet can handle, and cook for 2-3 minutes over medium heat or until the bottom turns golden brown. Flip and cook for another 2-3 minutes. Adjust the heat as necessary. Repeat with remaining batter.
- Serve: Serve sprinkled with chives and a dollop with sour cream.
Video
Notes
- Depending on where you live you may need a bit more half and half. While the batter is quite thick, you want to make sure all the flour is fully incorporated. I live in a very dry environment, so I needed to use a full cup of half and half, so it’s better to start with less and go from there.
- Make sure your fritters have fully cooled down to room temperature before storing. Transfer the fritters to an airtight container or large sealable bag. They will last in the fridge up to 3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I used to go to my BFF’s house after school sometimes when I was a kid back in the Stone Age. And her mother made some delicious corn fritters. I’ve been trying to find a recipe that might be similar. I think this is it. I’ll try it this week. Thank you! And thank you, Mrs. Adams! RIP
So glad you like them!
This recipe is absolutely fantastic, I used fresh corn absolutely delicious, best part they are so quick and easy to make. Making for the third time while we still have fresh corn. Thank you
My pleasure, so glad you like it!
Absolutely one of my most favorite appetizers when made with fresh and very sweet corn. Taste your corn before buying! My first batch was too dry and I didn’t realize it. It should be like waffle batter. I used a full cup of half and half. If it is too thick, it will not cook well. Should be like waffle batter. My second batch was to die for! The sour cream topping added the perfect finish to this dish, plus the decoration, when piped on, was the kicker!
Could these be baked?
You can, I’d place them on a baking sheet lined with parchment paper and bake them at 350F for about 30-40 minutes, flipping them halfway through.
You did it again, Jo! Yum!!! I only had a 1/2 cup of fresh corn (from 1 ear) so I downsized the recipe and it came out great. I took the leftover wet and the dry ingredients and fried up green tomatoes with it too. And ,guess what, That’s a big YUMMY too! Thanks for sharing,Jo.
My pleasure, so glad you liked them!
I can’t wait to try this. My best friend’s mother used to make them when we were kids. Great memories!
can regular milk be use for this recipe
It should be fine, if the batter is too thin, you might need a bit more flour.
Tasty. I didn’t have half and half but I did have buttermilk. I needed 1/2 cup for a half recipe.
Oh wow these are incredible! This is going to be a firm favourite in our household 😊
So happy you love them!
Tasty. I didn’t have half and half but I did have buttermilk. I needed 1/2 cup.
Could you make these in an air fryer?
You’d have to make the batter thicker and spritz them with cooking oil!
Why can’t we read the reviews? You never show them! We could learn from other cooks experience with the recipe. Please respond and let me know. Thank you.
Every recipe has reviews that you can read if commenters have left something! If you check the post date, this is a brand new recipe posted yesterday. No written reviews yet 🙂
Can I use pancake mix for this recipe?
You can definitely give it a try!