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!
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.
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
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!
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And for all those joining in my corn frenzy, don’t miss additional flavor-packed recipes.
Cheesy Roasted Garlic Corn on the Cob: Get the Recipe
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The Fastest Way to Shuck Corn: Get the Recipe
Ingredients
- 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
Instructions
- 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.
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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.
Very yummy corn fritters. I cooked them on the BBQ side burner and raised my cast iron frying pan by placing another griddle below as the lowest heat was burning the first batch of fritters. Worked a treat and they turned out a beautiful golden colour – nice and crispy. Thanks for sharing the delicious recipe.
You are so welcome, Louise! I’m thrilled you enjoyed the fritters!
Can I keep the batter in the fridge overnight? Something came up and I can’t cook right now?
Hi Michele! I wouldn’t recommend making the batter in advance since the leavener begins working immediately and could lose some of its “oomph” if made too far ahead.
How should these be reheated in an air fryer? Looking for a recommendation.
Hi Alex! Reheat them at 360°F in an air fryer for 2 to 3 minutes or until warmed through and slightly crispy. Enjoy!
JUST in case there any other vegans out there looking to try corn fritters, we used this as a guide (having not made any kind of corn fritters before) and they came out delicious.
We substituted JUST egg replacement, and used “extra creamy” oat milk instead, with no sacrifice. In addition we mixed the onions into the batter along with nutritional yeast and corn meal.
Using only about one tsp. each, we turned out about 30 or so bites. All of which were scarfed by the carnivorous guests at a holiday party we attended. Of course the garlic aioli with lime, smoked paprika, & sriracha didn’t hurt (see aqua faba mayonnaise on line : )
Wow! Love reading this John & Jon. Thanks so much for all your notes!
Outstanding! Simple to put together, tasty and great texture! Threw some sour cream, dill and lemon together as a dip. Great way to use frozen corn from the garden! Held up very well. This one’s a keeper. Thank you!
So glad you enjoyed the recipe, Kathy!
Want to make this. Don’t see a serving size. Is the nutrituon info for one corn fritter?
Hi Alex! The serving size is an estimated nutritional value only.
I used a substitute for heavy cream, so it was just meh… I could see myself modifying this to my liking (adding things like seasonings, hatch green chilies, jalapeños, etc)
Try it with the ingredients listed! I think you’ll love it!
This recipe was easy to make. However it needs some sugar to improve the flavor. It tasted very bland. T.A. Missouri
Feel free to add sugar!
Made these as chaffles instead! Swapped in half-and-half for heavy cream, almond flour for all-purpose flour, and shredded fiesta blend cheese instead of oil.
Amazing idea!
How mucy sugar would u recommend?
I’d start with 1 tablespoon!
Have you ever made these corn fritters with Gluten Free Flour?
I haven’t but I know others have with success!
Great! Question: can these fritters be reheated? If so, would microwave, oven, or frying pan be best method?
Absolutely! I like to use an air fryer, but a microwave works (they just won’t be as crispy). You can also use a frying pan or the oven… there’s no wrong way!
I want to make these for a fish fry that’s coming up.
How far in advance can I make them and still retain their quality?
Up to a day in advance! They reheat really well in an air fryer or the oven. Enjoy!
Thanks for great recipe. Can you make the batter ahead of time and store in the refrigerator?
Hi Rachel! It depends how far in advance!
Can you substitute selfraising flour for the flour and baking powder
Hi! I haven’t tried that substitution so I’m not sure!
Extremely easy and delicious !!
So glad you enjoyed it, Barbara!
I had fresh parsley on hand so chopped it finely and threw it into the batter. I didn’t have any sour cream but did have a bottle of Lime Cilantro Creme. Yum!
Great addition! So glad you enjoyed the recipe, Judy!
Can you use canned corn? If so, whole kernel or creamed corn.
Absolutely! You can use whole kernel canned corn (drained). Enjoy!