Quick and Easy Corn Fritters

from 183 votes

Quick and Easy Corn Fritters Recipe

Fritters have become quite the fan favorite around these parts. (Looking at you, 5-Ingredient Zucchini Fritters!) And while zucchini, carrots and even butternut squash have gotten in on the fritter fest, I figured it was about time I turned summer’s star produce into a hot, crispy, stackable snack. Welcome to the party, corn fritters!

Quick and Easy Corn Fritter batter

So there’s good news and there’s bad news when it comes to making this quick and easy recipe. The good news is you can use fresh or frozen corn, which means corn fritters can be on your table 365 days a year.

Heavy cream being poured into Quick and Easy Corn Fritters batter

And the bad news? If anyone else gets a taste of this quick-fix recipe, you’ll be forced to share. And I’ve been quite open about my thoughts on sharing (or perhaps better phrased, “not sharing”) food. #sharingisntcaring

Frying Quick and Easy Corn Fritters in sauté pan

So proceed with caution, knowing that once you pan-fry up a batch of corn fritters, how you allocate them is totally up to you. Just don’t forget a dollop of sour cream or garlic aioli on top for the perfect cool and creamy complement!

The combination of hot, crispy fritters with a refreshing topping is a duo that’s hard to beat. But if you’re looking to make these fritters into a meal (vegetarian or otherwise!), may I suggest frying or poaching an egg or two and serving that atop your tower of golden brown beauties? Break that yolk and dig in!

Quick and Easy Corn Fritters Recipe

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Quick and Easy Corn Fritters

Quick and Easy Corn Fritters are made with just a few ingredients and come together in 15 minutes or less.
Author: Kelly Senyei
4.81 from 183 votes
Quick and Easy Corn Fritters Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 15 fritters


  • 3 cups corn kernels (See Kelly’s Note)
  • 1 cup all-purpose flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 3/4 cup heavy cream
  • Vegetable oil, for frying
  • Sliced scallions, for serving
  • Sour cream or garlic aioli, for serving


  • In a large bowl, stir together the corn kernels, flour, sugar, baking powder, ½ teaspoon salt and ¼ teaspoon pepper.
  • Stir in the eggs and heavy cream until the batter is well-combined.
  • Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
  • Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.

Kelly’s Note:

  • Fresh or frozen (thawed) corn kernels will work in this recipe. If you use frozen corn, drain off any excess liquid after it thaws.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 109kcal, Carbohydrates: 13g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 38mg, Sodium: 74mg, Potassium: 98mg, Sugar: 1g, Vitamin A: 220IU, Vitamin C: 0.6mg, Calcium: 25mg, Iron: 0.7mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. Any suggestion on a substitution for the flour in the Quick and Easy Corn Fritters recipe? I’m experimenting with gluten-free recipes for my son’s girlfriend.

    1. You can substitute any gluten free flour, rice flour seems to be a good choice and there is a blend called 1 for 1 flour that is very good. Bob`s Red Mill can be bought at some grocery stores and most health food stores, You can also order it and have it delivered. Walmart has it under different brands. Experiment! If you have a food processor make your own flour. A lot cheaper. Good luck.

    1. Hi Rupa! Did you use the quantities as specified? For golden brown, you need to have the pan at the correct heat as well.

  2. 5 stars
    Thumbs up from my very fussy teenage son who helped to make it. I didn’t have heavy cream at hand but substituted with 1/2 cup cream and 1/4 cup yogurt and it worked perfectly well. Yummie and filling, great with green salad as a side for a quick and easy lunch for the whole family. Thank you for the recipe.

  3. 3 stars
    For the first batch, 2 minutes per side was fine. My second batch didn’t turn out as well. The medium high heat was too high. The fritters were burnt after one minute, yet very mushy on the inside. Almost needed a spoon to eat them.

    1. Hi Brandy – All stovetops vary in heat distribution and strength so I’d start on a lower setting next time.

  4. These were really good, however, I wondered about the omission of salt in the recipe… Was that intentional, or was it an oversight? (I would add salt next time]

      1. 5 stars
        Delicious simple recipe seems very hard to fail. I used a can of corn kernels, which equaled 2 cups so added a grated zucchini. Love how quick they cook too.

  5. 2 stars
    I used frozen corn for the above recipe, let them reach room temp and blotted with paper towels to remove moisture. The batter was way too thin. I added 2 T. more flour and 1/8th t. baking powder, but the batter still spread all over the pan and I had to use a small spatula to try to form circles of fritters. Would recommend using well drained canned corn only.

  6. 5 stars
    Love these! Planning on making them for a friends giving as a side dish. Do you think they would hold up if I made them the night before, stored them and heated them in the oven next afternoon?

  7. I have made these when I lived in Pennsylvania and now in Arkansas and they are so delicious.. thanks for the recipe and reminder

  8. 5 stars
    I made this a while back because it sounded interesting. It is now a request from my family at least every other week, if not every week. Thank you for sharing it with the World.

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