These golden corn fritters are crispy on the outside, tender and cheesy on the inside, making them a delightful addition to any meal.
Packed with fiber-rich corn and protein from eggs and cheese, they’re a wholesome choice for quick, satisfying cooking.
With minimal prep and versatile toppings, they’re perfect for weeknight dinners, brunch, or easy meal prep.
Corn Fritters
Equipment
- Large mixing bowl (1)
- Measuring cups and spoons (1 set)
- Deep skillet or frying pan – 1
- Spatula (1)
- Plate lined with paper towels – 1
Ingredients
- 3 cups corn kernels fresh, frozen and thawed, or canned
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 large eggs
- ½ cup whole milk
- ⅓ cup green onions thinly sliced
- ½ cup shredded cheddar cheese
- ½ inch vegetable oil for frying
- Optional toppings: sour cream sliced green onions, crumbled bacon
Instructions
- Prepare the Corn Mixture: Start by gathering 3 cups of corn kernels—fresh, frozen and thawed, or drained canned corn. Place them in a large mixing bowl. Add 1 cup of all-purpose flour, 1 teaspoon of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Use a large spoon or spatula to stir everything together until the dry ingredients are evenly combined and the corn is fully coated. This step ensures that every fritter will have consistent flavor and texture.
- Make the Batter: In a separate small bowl, crack 2 large eggs and whisk them lightly with 1/2 cup of whole milk until smooth. Pour the egg and milk mixture into the corn and flour mixture. Stir gently but thoroughly until a thick, sticky batter forms. The batter should be dense enough to hold its shape in the pan but still slightly loose for easy scooping.
- Add Flavorful Extras: Fold in 1/3 cup of thinly sliced green onions and 1/2 cup of shredded cheddar cheese. Mix gently so that the cheese and onions are evenly distributed throughout the batter without overmixing. This will give each fritter a burst of cheesy flavor and a fresh, mild onion taste.
- Heat the Oil: Select a deep skillet or frying pan and pour in about 1/2 inch of vegetable oil. Place the pan over medium-high heat and allow the oil to warm until it shimmers but does not smoke. You can test the temperature by dropping a small bit of batter into the oil—it should sizzle immediately. Using the correct heat ensures that the fritters cook evenly and achieve a golden, crispy exterior without burning.
- Shape the Fritters: Using a tablespoon or small ice cream scoop, carefully scoop 2-tablespoon-sized mounds of batter and place them gently into the hot oil. Use the back of the spoon or spatula to flatten each mound slightly into a small patty about 1/2 inch thick. Be sure not to overcrowd the pan; leave enough space between fritters for them to cook evenly.
- Fry Until Golden: Allow the fritters to cook for approximately 3 minutes on the first side. You should see the edges starting to turn golden and crispy. Using a spatula, carefully flip each fritter and cook for another 3 minutes on the second side. Both sides should be golden brown and crisp, with a tender, moist interior. Adjust the heat slightly if the fritters are browning too quickly.
- Drain Excess Oil: Once cooked, transfer the fritters to a plate lined with paper towels. This will absorb any excess oil and keep the fritters light and crispy. Repeat the frying process with the remaining batter, ensuring the oil returns to the correct temperature before adding each new batch.
- Add Toppings (Optional): For added flavor, sprinkle the fritters with sliced green onions, crumbled bacon, or a dollop of sour cream. You can also try fresh herbs like parsley or chives for a bright, fresh finish. Serve immediately while warm to enjoy the perfect combination of crispy exterior and cheesy, corn-filled interior.
- Serving Suggestion: Serve the corn fritters alongside a fresh salad, soup, or as a hearty snack. They also pair well with dipping sauces such as spicy mayo, ranch, or a light yogurt dip. These fritters are ideal for breakfast, brunch, or dinner, making them a versatile and satisfying option for any mealtime.
Notes
- For best flavor, use fresh or frozen corn; canned corn works but may add extra sodium.
- Adjust salt when using canned corn to avoid over-seasoning.
- Use a neutral oil with a high smoke point like vegetable, canola, peanut, or safflower oil.
- Don’t overcrowd the pan when frying; it helps maintain the oil temperature and ensures even crispiness.
- Flatten fritters slightly before frying to promote even cooking and golden browning.
- Optional toppings such as sour cream, bacon, or fresh herbs enhance flavor but are not required.
- These fritters are best enjoyed immediately, while crispy; they can be reheated but may lose some crunch.
Chef’s Secrets For Perfect Fritters
The key to golden, crispy corn fritters lies in balancing moisture and batter consistency.
Always drain any excess liquid if using canned corn and avoid overmixing the batter once the eggs and milk are added; overmixing can make the fritters dense rather than light and fluffy.
Maintaining a medium-high heat ensures the fritters brown evenly without burning.
Use a shallow layer of oil and flip carefully with a spatula to preserve their shape.
For extra flavor, consider adding a pinch of smoked paprika or a few fresh herbs directly into the batter.
Serving Suggestions For Corn Fritters
Corn fritters are versatile and can complement nearly any meal.
Serve them as a side dish alongside a crisp green salad, a bowl of soup, or grilled meats for a complete, satisfying plate.
For breakfast or brunch, top them with a poached egg and a drizzle of hot sauce.
They also pair beautifully with creamy dips, sour cream, or guacamole, making them an ideal finger food for gatherings.
A sprinkle of fresh chives or crumbled bacon adds a savory touch, perfect for impressing guests.
Storage Tips To Keep Fritters Fresh
Corn fritters are best enjoyed fresh but can be stored for later use.
Allow them to cool completely, then place in an airtight container and refrigerate for up to 3 days.
To reheat, use a nonstick skillet over medium heat or a preheated oven at 350°F (175°C) to restore crispiness. Avoid microwaving if possible, as this can make them soggy.
For longer storage, fritters can be frozen individually on a baking sheet, then transferred to a freezer-safe bag for up to 2 months.
Reheat directly from frozen for a quick snack or side.
Frequently Asked Questions
1. Can I make these fritters gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend or chickpea flour. Keep the batter slightly thicker to ensure the fritters hold together, and fry as usual. The texture may be slightly different but still delicious.
2. Can I bake the fritters instead of frying?
Absolutely. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Spoon the batter onto the sheet, flatten slightly, and bake for 15–20 minutes, flipping halfway through, until golden and firm. Baking is a healthier alternative but may yield slightly less crispy edges.
3. How can I make fritters ahead of time?
You can prepare the batter up to a day in advance and store it in the refrigerator. When ready to cook, stir gently and fry as instructed. This makes weekday breakfasts or meal prep much easier.
4. What are the best toppings for corn fritters?
Toppings can be savory or fresh. Popular options include sour cream, sliced green onions, crumbled bacon, fresh herbs, guacamole, or a drizzle of hot sauce.
Sweet toppings like honey or maple syrup are less traditional but also work for a brunch twist.
5. How do I prevent fritters from being soggy?
Drain any excess liquid from the corn and avoid overcrowding the pan while frying.
Maintain medium-high heat so the fritters cook quickly and evenly. Let them rest on paper towels briefly after frying to absorb any extra oil.
