Corn Fritters
This post may contain affiliate links. Please read my disclosure policy.
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
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.
Corn Fritters
Video
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.
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.
