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.
I added chilli flakes and ate them with Best Foods Mayonnaise, my husband loved it! I did think 3 cups corn was a bit too much but it ended up being the perfect ratio
Hi there.
Can the cream be subbed out with milk??
That should work!
Just made these and I followed the recipe to a T. My husband who grew up on fritters and myself (who has never tried them) were equally disappointed with this. They taste incredibly bland. Maybe it’s our pallet, maybe it’s the recipe. Bummer.
I’m sorry you didn’t enjoy the recipe, Brittany.
My mom used to make them, haven’t had one for years. I made them for her, they were great. She’s 93! Making them tonight at my husband’s request. Thanks!
Yay! I’m so thrilled you enjoyed the recipe, Sue!
I only had cream corn, strained the cream part and added it to the milk. Really great!!
My Aunt used to use Pancake mix. Hahaha
I’m thrilled you enjoyed the recipe, Laura!
Very yummy and easy :-)
I’m thrilled you enjoyed the recipe!
So good ! And easy to make. I didn’t have cream but substituted 1/3 Cup melted butter and 2/3 Cup of Milk.
I’m so glad you enjoyed the recipe, Gerrie!
Can you use canned corn
That works!
Would almond milk work?
Hi Marianne! I haven’t made this recipe using almond milk but I think it should still work. Let me know if you give it a shot!
What could u use as a replacment of cream please xx
Whole milk would work!
It yielded 13 fritters for me but they were sooo fluffy and yummy! I didn’t have any cream so I replaced it with greek yogurt :)
Awesome! I’m so thrilled you enjoyed the recipe, Laura!
They were excellent! My whole family really enjoyed eating them.
I’m so thrilled to read this, Kat!
How many fitters should this make and how many fritters per person as a side dish?
This recipe yields roughly 15 fritters and, depending on how hungry each person is, I would estimate three fritters per person. I hope that helps!
Just a couple of questions. Want to make this but would like to know if I can use 1 per cent milk instead of heavy cream. Also when cooked can you season with Sea Salt?
Thanks in advance Kelly
Hi Jennifer! I haven’t made this recipe using 1% milk but it should work. And feel free to season to taste with salt and pepper! :)
I made them just now n it was really worth the try
I’m so glad you enjoyed the recipe!
Just like my Great Aunt Eva used to make, light and fluffy!
I’m thrilled you enjoyed the recipe, Jill!
Delicious so glad i found this recipe
I’m so thrilled you enjoyed the recipe!
Scrummy! I added some sautéed chopped onions to mine. Will make again for sure.
I’m thrilled you enjoyed the recipe, Kiki!
Cannot make enough of these to keep up with the kids. Definitely a quick and easy recipe that is delish to! Thank you for sharing.
You are so welcome, Dawn! I’m thrilled you’ve been enjoying the recipe!