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.
4.80 from 108 votes
Quick and Easy Corn Fritters Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
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!


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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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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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  1. 5 stars
    easy and excellent – I like to add a pat of butter on top of each one as they’re draining but butter makes everything better!!!!

  2. 5 stars
    Delicious! So easy, too. I plan to try them with carrots when our Christmas guests come, since one of them has Crohn’s Disease and can’t eat the corn. I’m sure she will love them. Thank you for sharing.

  3. First time making these and family loved them. I tried it also with candied jalapeños as one post said and it was delicious. Will make again. I liked hot sauce on mine, others liked butter n syrup, or plain yogurt. Maybe add some bacon bits next time.

  4. Made with candied jalapeños and additional sugar. Turned out great. Super simple recipe and gave us something different to try with our BBQ tonight. Thanks!

  5. I’m going to try these tonight. I have a lot of fresh corn I’ve frozen. Can I put them on a griddle? Thank you.

  6. Really nice! I made some substitutions to better meet our dietary requirements. Used wholemeal flour instead of plain, whole milk instead of heavy cream, left out the sugar. Served with homemade aioli and sriracha, these were perfect for us

  7. 5 stars
    Easy and quick. Delicious! For the corn, I used 2 bags of the fire roasted Elota Street Corn with Queso Fresco (vegetarian, gluten free, no artificial flavors, real dairy with no added rBST – company PuraVida) that I found at Costco which had a mixture of corn, poblano and red bell peppers with adobo spices. Wonderful flavor. Thank you for the recipe.

  8. 5 stars
    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.

  9. 5 stars
    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.

    1. Hi Angela! The ingredient list and directions are listed above, underneath the last image of this post. :)

  10. 5 stars
    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!

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