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!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
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
Sweet Corn Pancakes with Bacon: Get the Recipe
Garlicky Skillet Corn with Bacon: Get the Recipe
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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
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.
O M G ! ! ! ! ! ! ! star rating should be a 10 . VERY , VERY , TASTY .
Woohoo! I’m thrilled you enjoyed the recipe, Stevie!
Delicious! I used fresh corn from the cob, microwaved for two minuteswith some finely diced sweet onion and green onion, I replaced some of the cream with full fat yoghurt, and split the batter into two. I added some chopped jalapeno pepper to one half. Both were fantastic! Thank you.
I’m so glad you enjoyed the recipe, Sherrill!
Excellent and quick to make. Don’t skip the aoli- a little mayo, garlic powder and Sriracha. Mmm. Mmm
YUM! I’m so glad you enjoyed the recipe, Markus!
Easy and delicious recipe. I made them with fresh corn cut from the cob after microwaving it and second time I made them with shredded zucchini and corn (reduced amount of corn to 2 cups), and added part of chopped scallion to the batter. Saved some for garnish too. I used half and half instead of heavy cream. Delicious and made a lot, so I gave some to friends who are now asking for the recipe. Did not serve with sour cream or aioli, though sure that would be tasty.
Wonderful way to celebrate fresh corn and zucchini in season. Had two for breakfast the next morning. Thank you for sharing your recipe.
Love reading this, Emily! I’m so thrilled you enjoyed the fritters!
Would these be good at room temp?
Sure!
Where is the recipe? I scrolled up and down three times.
Hi there! The ingredient list and directions are listed above, underneath the last image.
Where is the recipe?
Hi Angela! The ingredient list and directions are listed above, underneath the last image of this post. :)
My first time making corn fritters, but like others, this idea stemmed from a childhood memory. I added just a bit more cream and sugar to the recipe. I was looking for a good outlet for leftover corn, and this did not disappoint. Made at least 14+ healthy fritters. Recipe was spot on. Yum!
Yay! I’m so thrilled you enjoyed the recipe, Thomas!