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
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.
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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.
Can these be made ahead & are they just as good?
Hi Val! You could but they’ll most likely lose their crispiness. If you give it a shot, definitely re-warm them in the oven or an air fryer so they’ll (hopefully) be crispy.
Delicious, crowd pleaser and very easy to make. I had fun making them. And they freeze really well!!
I’m so glad you enjoyed the recipe!
Worked a treat. Yum
I’m so glad you enjoyed the recipe, Claire!
No one warned me about the popping! The oil was popping all over the stove. I will not make them again even if they tasted good!
I’m sorry you didn’t enjoy the recipe, Alba.
Maybe your oil was to hot Alba. Or you can add a little butter with your oil. Happy cooking
I made this recipe tonight and it was great. I included the green onions in the batter and added two dashes of hot sauce for a little zing, but hey, that’s optional. It’s simple, and fried up like a dream. Keep the flame medium or the fritters will get too dark before they cook through the middle. We loved them! With the sour cream for serving, I stirred in some fresh chives, yum!
YUM! I’m so happy you enjoyed the recipe, Cat!
I have tried a few different corn fritter recipes. They are not nearly as good as these. Always come back, and I think I’ll just stay back. :)
Yay! I’m so thrilled you enjoyed this recipe, Jan!
It’s super corney. I didn’t have heavy cream and used milk and it was still delicious
I’m so glad you enjoyed the recipe, Joan!
I made these because they looked so good. I ended up eating the entire plate of them. Can you believe what a pig I’am. They are so delicious. I can’t make these to much or else I won’t be able to go shopping for the ingredients!!!!!
I’m so glad you enjoyed the recipe, Donna!
I whipped these up on a whim after googling “sides for ribs”. No regrets were had! My daughter and my dear friend were blown away! What a sweet treat. The texture is lovely. Truly a delicious side to serve with ribs or chili!
Woohoo! I’m so thrilled you enjoyed the recipe, Krystal!
Really enjoyed making the corn fritters! And they were delicious!
I’m so glad you enjoyed the recipe!
Everyone love the corn fritters! I added a cup of extras. Grated garlic and onion. Half cup of diced orange peppers, diced onion, one leaf of kale finely shredded. Onion powder, garlic powder and salt n pepper! AMAZING! (Also I used my griddle, using spray instead of frying in oil.)
YUM! I’m so thrilled everyone enjoyed the fritters, Wendi!
Nice recipe . I used thawed frozen corn and added some fresh chives and finely chopped spring onions to the fritter mixture. I found the mixture was a bit too dry so I added in a bit more cream.
I made a ½ size quantity because I only needed to make a smaller amount.
I served them with avocado, feta and caramelised onion chutney (store bought).
Yum!
YUM! I’m so glad you enjoyed the recipe, Em!
this is great! every one should try this
I didn’t have any sour cream which I would normally want with these but I did have fresh corn on the cob to use up. I left out the pepper and had mine with maple syrup. Delicious :) There may even be some left for breakfast if I don’t have them for a midnight snack.
I’m so glad you enjoyed the fritters, Diane!
For anyone wondering if this works with steamed corn on the cob, it does! Corn was one day old. It is delicious if it is all you have. I made a half batch of this recipe and added onion powder. Excellent thank you!
I’m so glad you enjoyed the recipe, Rhian!
Great recipe! Prep was quick, especially without the need for whipping egg whites like other recipes. And worked perfectly using cup-for-cup gluten-free flour. After spread the batter, for fun scattered a couple fresh blueberries onto some, and some snipped chives on some others. Adding this to my favorites
YUM! I’m so thrilled you enjoyed the fritters, LuAnn!
Your corn and cauliflower fritters look delicious but I don’t see the recipe for each. You tell what’s in them but no amount of each item is given. Help?
Hi Bert! The amount is listed in front of each ingredient.
Made these for the first time last night. We had some for lunch at a restaurant and I wanted more. These weren’t as sweet as what the restaurant had so I didn’t like them as much. My husband liked them better. I reheated one in the air fryer to see how if it would crisp back up and it did perfectly. Thanks for the recipe!
You are so welcome, Pamela!
This is a very good recipe, easy to make and delicious. Since corn is in season now, it makes it extra special for gatherings, I made this before and the guests love it served with sour cream!
Thank you!
Yay! I’m thrilled you’ve been enjoying the recipe, Ceil!
hi will canned corn work ?
Yes!