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:Â Get the Recipe
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The Fastest Way to Shuck Corn:Â 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!
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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.
Thumbs up from my very fussy teenage son who helped to make it. I didn’t have heavy cream at hand but substituted with 1/2 cup cream and 1/4 cup yogurt and it worked perfectly well. Yummie and filling, great with green salad as a side for a quick and easy lunch for the whole family. Thank you for the recipe.
I’m so glad you enjoyed the recipe, Eva!
For the first batch, 2 minutes per side was fine. My second batch didn’t turn out as well. The medium high heat was too high. The fritters were burnt after one minute, yet very mushy on the inside. Almost needed a spoon to eat them.
Hi Brandy – All stovetops vary in heat distribution and strength so I’d start on a lower setting next time.
These were really good, however, I wondered about the omission of salt in the recipe… Was that intentional, or was it an oversight? (I would add salt next time]
Feel free to season to taste!
Delicious simple recipe seems very hard to fail. I used a can of corn kernels, which equaled 2 cups so added a grated zucchini. Love how quick they cook too.
I’m so thrilled you enjoyed it, Tara!
I used frozen corn for the above recipe, let them reach room temp and blotted with paper towels to remove moisture. The batter was way too thin. I added 2 T. more flour and 1/8th t. baking powder, but the batter still spread all over the pan and I had to use a small spatula to try to form circles of fritters. Would recommend using well drained canned corn only.
Hi Doris – Did you use the amount of flour listed?
Easy, quick, delicious
I’m glad you enjoy the recipe, Ron!
Love these! Planning on making them for a friends giving as a side dish. Do you think they would hold up if I made them the night before, stored them and heated them in the oven next afternoon?
Definitely! To keep the crisp factor, try reheating them in an air fryer instead of the oven!
So easy and so yummy!
I’m so glad that you enjoyed the recipe, Brooke!
These were light and fluffy.
I’m happy to hear that you enjoyed the recipe, Patricia!
Fantastic!! Loved them, will be on my rotation. Rated right up there with my favorite potato pancakes!
I’m thrilled to hear that you enjoyed the recipe, Nan!
These are fantastic. Try them with a little maple syrup. Yum!
I’m so happy to hear it, Linda!
I have made these when I lived in Pennsylvania and now in Arkansas and they are so delicious.. thanks for the recipe and reminder
Thanks, Patricia!
I made this a while back because it sounded interesting. It is now a request from my family at least every other week, if not every week. Thank you for sharing it with the World.
I’m so glad to hear that you and your family are enjoying the recipe, Linda!
Really enjoyed these
I’m so glad you enjoyed the fritters, Maggie!