Quick and Easy Corn Fritters

from 181 votes

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

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

Cheesy Roasted Garlic Corn on the Cob

Sweet Corn Pancakes with Bacon: Get the Recipe

Sweet Corn Pancakes with Bacon Recipe

Garlicky Skillet Corn with Bacon: Get the Recipe

Garlicky Skillet Corn with Bacon Recipe

The Fastest Way to Shuck Corn: Get the Recipe

Video: The Fastest Way to Shuck Corn

Appetizer

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.
Author: Kelly Senyei
4.81 from 181 votes
Quick and Easy Corn Fritters Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 15 fritters

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!

Nutrition

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

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

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.


Feeling social?

Share this recipe!

Categories

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 3 stars
    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.

    1. Hi Brandy – All stovetops vary in heat distribution and strength so I’d start on a lower setting next time.

  2. 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]

  3. 2 stars
    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.

  4. 5 stars
    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?

  5. I have made these when I lived in Pennsylvania and now in Arkansas and they are so delicious.. thanks for the recipe and reminder

  6. 5 stars
    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.

  7. 5 stars
    I made this today, I used leftover corn on the cob and added scallions to the batter. Mine didn’t cook all the way through but I’m going to finish them in the oven.

    1. Hi Rosanne! If the inside of your fritters are raw while the outside is crispy, it likely means that your oil was too hot.

  8. 5 stars
    Soooo good! Used fresh corn. Added the diced scallions to the batter and to the sour cream as a garnish. Could eat the entire plate myself! Thank you for a great recipe!

  9. 5 stars
    We loved this recipe easy to make used a little oil to get a nice coating and browning. Made a garlic aioli sauce to put the top
    Quick and easy side dish

  10. 5 stars
    I’ve tried a dozen recipes for corn fritters. This is simply the best and I will look no further. Thank you! I serve them with raspberry mayonnaise.

  11. 3 stars
    I made these last night and was disappointed. I measured everything carefully (as I always do with new recipes) and the batter was way too thick. Not a recipe I will use again.

    1. Try using milk instead of heavy cream. Save heavy cream for Whipping and put on top if finished corn fritter

  12. 5 stars
    I didn’t have heavy cream so I just used whole milk. But they turned out delicious. Thanks for the recipe

  13. 5 stars
    The fritters were dynamite. Never made them or even ate one before. Awesome! However, I definitely misread the assignment. I used about 3/8 inch of oil, like a fish fry. At times it was like I was in a war zone. I had to wear safety glasses to cook! I have oil on the microwave. Across the kitchen onto the opposite counter. ON THE CEILING! When I was done I had more oil in my kitchen than in the pan, no exaggeration. Note to self. Less is more. Will make again…the right way!

    1. Same! Your comment made my day. I read instructions & I think “I got this”
      Don’t need to pull out any fryers & simply use a stove. Lesson here, listen to the cooking lesson ;-)

  14. 5 stars
    Simply delicious! On our regular dinner rotation. I use canned corn and serve with maple syrup. Yummy!

  15. 5 stars
    My mom made the nicest corn fritters whenever we had leftover niblets but she never followed a recipe. How I wish I’d written it down! Your fritters pictured in this article look just like mom’s, so I’m hopeful! They look just as nice as hers!!!

  16. 5 stars
    I love this recipe as it’s super close to my mom’s recipe. I messed up and accidentally added the spring onion to the batter, but it was actually a happy mistake! They also freeze excellently and heat up nice and crispy in the air fryer

  17. 5 stars
    My family loves these corn fritters and they ask for them all the time. Some times I char the corn on the fire first then shave it. Thank you for a great recipe.

    1. You are so welcome, Giovanna. I’m thrilled you enjoyed the recipe! And I love the idea of charring the corn!

    2. 5 stars
      Yummy. Never actually tried with sour cream. Might try that this time. My mom always put honey or syrup on them like pancakes.

  18. 5 stars
    Very good as written! I like to add fresh diced jalapenos to the batter. Creme fresh on top is wonderful as well.

  19. 5 stars
    Absolutely terrific. I make thick fritters to eat hot with poached eggs and bacon or sausage and thin fritters to eat with cold cuts as a sandwich. Don’t mess with perfection.

  20. 5 stars
    Awesome recipe everyone love them. I made this recipe using 4 fresh ears of corn which equaled about 3 cups and followed the recipe exactly. We ate them without the sour cream and chives, and still the Best corn fritters, ever. Will definitely make again.

    Thank you!

  21. 4 stars
    I substituted 1/2 cup water for the heavy cream and whole wheat for all-purpose flour, and I omitted the pepper. I also added a few good shakes of cinnamon. They were pretty good. The star rating is for my own rendition of this recipe, not the original.

  22. 4 stars
    I love corn, have never made corn fritters and this recipe sounded like a good baseline. I can never make a recipe without changing it up here and there. I added garlic powder, grated onion, smoked paprika, celery salt. And grated Gruyère.
    They were delish but the batter was a bit too thin and difficult to work with. I would have thought the cheese would have made it thicker. Was thinking next time if adding a little cornmeal. Would that work?
    What are your thoughts?
    Thanx, JB

    1. Hi Julie – I’m not sure why your batter was so thin. Did you follow the ingredient proportions exactly? I haven’t added cornmeal to this batter so I can’t say with certainty what the results would be. Let me know if you give it a shot! :)

    1. Hi Steve – Heavy cream (in the US) is the richest type of liquid cream with a milk fat content of between 36 and 40 percent. You can make your own heavy cream by combining 2/3 cup of whole milk with 1/3 cup melted butter. So glad you enjoyed the recipe!

    1. Hi Shirley Anne – I haven’t ever frozen these before so I can’t say how they’ll turn out. But if I were, I’d recommend making the patties, freezing them and then cooking as needed.

      1. 5 stars
        Really yum! I made these as something extra to pop into my son’s lunch boxes and they were a hit! We love them dipped in aioli.

  23. 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!!!!

      1. Kelly, I love sour cream. Do you think it would work to substitute it for the cream??

      2. Hi Doris! That should work, however, you’ll likely need to thin the sour cream first.

    1. The first time I made corn fritters and I used this recipe to the letter and the end results were rich and delicious. Top the fritters with sour cream and I couldn’t stop eating them and of course just by themselves a hit…!! Thanks…

  24. 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.

  25. 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.

  26. 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!

  27. 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.

  28. 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

  29. 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.

  30. 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.

  31. 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. :)

  32. 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!

  33. 5 stars
    Made this last night using canned white shoepeg corn and oat milk. I fried the fritters in avocado oil and they turned out amazing!! My husband ate 6(!) of them. Thanks for yet another great recipe, Kelly!

  34. Thanks for the recipe! Is there an easier way to form the patties? They fried up in little dollops instead of patties. Do you think freezing the mixture a few minutes before frying would make it easier to form?

    1. Hi Kimberly! I prefer to scoop the corn batter with an ice cream scoop and then spread it into a flat, circular shape. The key is to spread it out in the pan to form a patty. :)

  35. 5 stars
    Made the corn fritters tonight and used my Dash mini waffle maker and they came out just perfect. Thanks for sharing.

    1. I haven’t tried air-frying these but my concern is the batter is too loose. We do have an airy fryer fritter recipe coming up soon!

  36. 3 stars
    I made this today and it was good, just not my taste. I tried it with eggs as suggested, it was filling and really quick and easy. I love most of the recipes here so they’re all worth a try !

  37. This recipe looks wonderful! Can the fritters be baked to cut back on the amount of oil used? Thank you.

    1. Hi Ruth! I haven’t tried baking them, although I do have a new recipe coming up soon for a baked version!

  38. My grandmother often made corn fritters when I was growing up, but I never knew how (or thought yo ask as a kid), and she passed before I could as an adult. I’ve been looking for something that resembles the ones she always made, and this is the first time I’ve seen a recipe that looks and sounds similar. I can’t wait to try it, thank you for sharing!

      1. I made my husband go pick up corn today so I could make these with dinner. After two or three (okay, six) burned ones and a lot of heat reductions, I got a batch of gorgeous fritters that taste EXACTLY like my grandmother used to make. Deities, they are perfect. Thank you so, so much!

  39. 5 stars
    I made this with some fresh corn from my friends garden and some farm fresh eggs from another. I added some basil from my plants… It was a community effort and everyone gave it a thumbs up!
    Thank you for this recipe.

      1. 4 stars
        Quick and easy. I think the recipe could have used a quarter of a teaspoon of salt. Cakes were very bland.

      2. Thanks for your feedback, Linda. Did you season them immediately with salt once cooked through and transferred to the paper towel-lined plate?

      1. 5 stars
        I had leftover corn from dinner, and this was the perfect recipe for breakfast!

  40. 5 stars
    Great recipe! Very delicious.
    I didn’t have heavy cream so just used milk and works all the same.

  41. 5 stars
    OMG we absolutely loved this. I used Green Giant canned Corn. That’s the best I have found it Achilles a snap to it and tastes great by itself added to this great recepie it’s just to good for words. Thank you

  42. Loved, loved, loved these. Made them tonight as a side to smoked ribs. I followed a couple of tips and added paprika and a little more salt. I also put them on my stove top griddle rather than frying them in oil (I didn’t want the mess). The whole family devoured them. The garlic aioli is a must. It takes so little time to make this. Sour cream is a distant second to the aioli.
    Will put this on our rotation!

  43. 4 stars
    I love any type of fritter so I had to give this one a try. I ended up adding a touch more salt and a teaspoon of Old Bay seasoning.

      1. Hi Ellen – The ingredient list and directions are listed above underneath the last image.

  44. 2 stars
    I found this recipe to bland and boring – it didn’t taste like much. You’d get a better result using bananas. My family found it bland, as well.

  45. We had a church fish fry dinner. I took home a bag of leftover corn on the cob. The husband suggested making corn fritters. I found your recipe on line and it was easy and delicious! I’ll certainly make these again sometime!

      1. Hi Kim – You could but they’ll most likely lose their crispiness. If you give it a shot, definitely re-warm them in the oven so they’ll (hopefully) be crispy.

  46. I’m planning on making these fritters this week. But my question is can the fritters be made ahead of time and frozen?

    1. Hi Jen! I personally haven’t frozen the fritters, but I know other commenters have had success in doing so. Definitely re-warm them in the oven so they’ll be crispy.

  47. 5 stars
    Easy to make and because the batter is so light, the corn is the feature. I used sour cream, because it was in the fridge.

  48. 5 stars
    Incredible! They came out so good. I used milk because I didn’t have heavy cream and still came out tender delicious. Thank you for this recipe

  49. 5 stars
    Just made these as have some extra corn, yum, yum, yum, just like mum use to make when we were kids. Thank you

  50. 5 stars
    I make this recipe a lot especially in the summer. Perfect every time. Right now it is snowing very badly where I live and I am out of milk. And I am craving corn fritters. How do you think these would turn out substituting water for the milk?

      1. So I waited till this morning to see if I can get to the store. There’s like a foot of snow out there so I decided to try them with water. What I did was cut down the amount of the water and add melted butter and vanilla. They are not identical to the milk version but they are pretty darn close. And I do notice the tenderness being a bit off. Still they rose beautifully with the baking powder and due to the addition of butter and vanilla they had good flavor! I enjoy this recipe. I have made it dozens of times. I think the heavy cream is what makes this recipe. But alas today I had to improvise.

      2. Hi Shanna! I personally haven’t tried making this recipe with self-rising flour, but I know other commenters have had success in doing so. Let me know if you give it a shot!

  51. 5 stars
    Just finished a very delious pile of fritters very easy and so yummy. Thanks so much for sharing your lovely recipe.

  52. 5 stars
    Love love love these fritters. Qty is perfect. For suggestion to serve with sour cream I lightened with 50/50 Greek Yoghurt and Sour Cream, served hot on bed of baby spinach with sour cream mix and chives with avocado qtrs. YUMMO!

  53. 5 stars
    Made these for dinner last night as a side dish with ribs. They were excellent. I did add a little chopped pickled jalapeno for some spice…just my preference. Very easy to make and browned beautifully. Definitely a recipe I’ll put in my rotation.

  54. 5 stars
    These are excellent. I eat them with Tzatziki sauce instead of sour cream. As well, because I didn’t have enough corn, I made this recipe once with 2 cups frozen corn and 1 cup of frozen peas. Great combo. They re-heat very well in the microwave.

  55. Hi this recipe looks great. If I wanted to bake these instead of frying at what temperature/time would I do this?

    Thank you :)

  56. 5 stars
    Thank you for this recipe, I been trying to find the right recipe for a long time that finally this worked for me.

    They came out Sooo light and fluffy my vegetarian family love them with a side if kumara chips

      1. Hi Mary! Non-dairy milk should work. :) And I’ve never made these using a waffle iron so I’m not sure what the results would be.

  57. 5 stars
    I love this recipe. I use corn that was done during the corn season and frozen. Being raised on a farm made corn fritters a frequent meal on our table. However, I never found my Mother’s recipe so I thank you for this one. Delicious!

    1. 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.

  58. 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!

    1. Use very little oil in a non stick pan, cook on medium heat until crisp and turnover and repeat. You may also place a lid over the frying pan!

    2. Oh my Alba anything you cook in oil is going to have some popping, you just have to adjust your temperature a little that’s all!

  59. 5 stars
    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!

  60. 5 stars
    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. :)

  61. 5 stars
    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!!!!!

      1. 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!

  62. 5 stars
    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.)

  63. 5 stars
    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!

  64. 4 stars
    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.

  65. 5 stars
    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!

  66. 5 stars
    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

  67. 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?

  68. 4 stars
    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!

  69. 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!

  70. 5 stars
    Just finished eating the first four! Wonderful! I only had two cups of corn kernels so I added a little shredded carrot, diced red pepper, and onion (since I wasn’t going to be fancy with green onion but just have a quick lunch). I used my 3T scoop for a consistent size. BEWARE THE POPCORN EFFECT!
    Couple questions: 1. The uncooked fritters wanted to stick to a couple utensils with which I was trying to flatten them. I used the back of the scoop at first, waited a minute, then could flatted them more easily. 2. Why salt twice?
    This recipe bears experimenting with different veggies. Yum.

    1. So glad you enjoyed the recipe, Dolores! Try spraying the back of the spoon or the bottom of a measuring cup with cooking spray and then flattening the fritters. Feel free to only salt once if you prefer!

  71. 5 stars
    Great and easy recipe! My son loves them. The taste is neutral enough you can go sweet or savory. They are a great side for BBQ and barbacoa. I’m going to try using cornmeal or corn muffin mix to see if they are like flat hush puppies. Thanks!

  72. 5 stars
    I used the recipe as a base. I usually get mad when people post about recipe changes but they came out so good I had to share. I went a savory route. I omitted the sugar and instead used a tsp of garlic powder, 1/4 cup of minced red onion, 1 jalapeño seeded, half cup of shredded cheddar, salt and pepper to taste. Everyone requested that I make them again. Thanks for the inspiration. Also I reheated them at 450 on a tray with a rack for 5 minute and the were crispy on the outside and soft in the middle.

  73. 5 stars
    These are great. I love the leftovers too. They are good with scrambled eggs and maple syrup on the leftover fritters. Another thing they are great with is lentil stew Put some Mexican style can tomatoes in the stew. I used powdered heavy cream I make 24 hours ahead of time. It is a little heaping half cup of powder, to one cup water mix well put in fridge and use next day. I had no issues with it either. I didn’t put corn in so I substituted a tablespoon of regular milk.

    1. Hi Sandra! You could but they’ll most likely lose their crispiness. If you give it a shot, definitely re-warm them in the oven so they’ll (hopefully) be crispy.

  74. Do you have a alternative for heavy cream ? My wife is allergic to dairy and I want to make something like this

  75. Hi there–just to clarify, if you are using fresh corn on the cob, do you use uncooked kernels? Or do you cook the corn on the cob first, and then slice the kernels off the cob?

    Thanks! We’re going to try this tonight!

  76. Sorry for the duplicate question! Just found the answer about preparing the batter ahead of time. (and not to) :)
    Looking forward to making these!

  77. Can you prepare the batter ahead of time? Can it be refrigerated for several hours and then fried later? Thanks!

    1. Hi Nancy! I wouldn’t recommend making these in advance since the leavener begins working immediately and could lose some of its “oomph” if made too far in advance.

  78. Evcellent recipe!
    We have been lifelong corn lovers and this fits right in!
    Thank you so much for posting!
    Rob

    1. 5 stars
      Kelly, These are delicious! I halved the recipe, as I had exactly 1 1/2 cups of fresh (already steamed) corn off the cob. If I get corn that’s not great on the cob, I like to do something else with it (chowder, baked in casserole, etc). It worked perfectly here. I did not have the cream on hand, so I used 2% milk. These could be for any time of the day, too, even breakfast! I tried one with a little granulated sugar, and it was great! As a kid, we used to put sugar on potato pancakes. Thanks for the recipe!

  79. First time making them, the we’re outstanding. My mother in law from Quebec made these often, my husband said they were better. I served them with a jalapeño, cilantro cream

    1. I’m so thrilled you enjoyed the recipe, Kathy! Love the idea of serving them with a jalapeño-cilantro cream!

  80. 5 stars
    Delicious! Hubby and I enjoyed this so much, including my very fussy toddler- amazing! We are vegan and gluten-free free so swapped the egg for vegan yoghurt. Used gluten free flour and baking powder. All good!

  81. 4 stars
    Easy to do. But this particular recipe looked bland, so I added leeks, onions, garlic, black pepper, cayenne pepper, red pepper flakes, and parsley. I also left out the sugar and subbed almond milk for the heavy cream. I cooked them in the broiler for 5 minutes on a side. That keeps at least a little oil out of the diet! They’re currently freezing; I think letting them thaw and then heating them in the toaster oven would be a good way to get them ready to serve.

    1. Hi there! You could try using a flax egg (ground flax seed + water). Hope that helps!

  82. AMAZING!
    My whole family loved it. Thank you for making such an easy to follow and delicious receipe.

      1. Hi Jenny – I’ve never tried freezing them so I’m not sure. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy.

  83. 5 stars
    My two toddlers and I loved them, very easy to make. I would add abit of garlic and Chili dir myself but kept it plain for the kids. Made extra to freeze, hopefully it works :)

  84. 4 stars
    Quick easy recipe, great texture however added fresh chives, garlic, and onion powder about half teaspoon of each and also subbed 1/4 cup of cream for ricotta. Delish!

  85. 5 stars
    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

  86. 1 star
    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.

  87. 5 stars
    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!

  88. 5 stars
    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

    1. 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!

  89. 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 :)

    1. 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!

  90. 5 stars
    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

    1. 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! :)

  91. 5 stars
    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.

    1. Hi Jenn – I wouldn’t recommend making these in advance since the leavener begins working immediately and could lose some of its “oomph” if made too far in advance.

  92. 5 stars
    Very easy to make. I used a mix of creamed corn and regular kernels and they turned out great. Next time I’m going to try all creamed corn. I like to cook them a little longer to get a nice crisp. Butter and a little maple syrup as a topping really makes these great.

  93. 5 stars
    Made it twice in two weeks! So good and really easy to make. Best topped with sour cream! Thanks for the recipe.

    1. Hi Tessa – You could (and then store them in the fridge) but they’ll most likely lose their crispiness. If you give it a shot, definitely re-warm them in the oven.

    1. Hi Kirsten! I haven’t tried those substitutions so I can’t say with certainty what the results would be. Let me know if you give it a shot!

  94. 5 stars
    These corn fritters are great! We used milk instead of heavy cream, and we pan-fried them more like pancakes (used less oil). We’d definitely make these again!

    1. Hi Tania! That *should* work but I recommend thinning it with whole milk. Just mix equal parts Greek yogurt and whole milk then continue with the recipe as written. Looking forward to hearing your results :)

  95. My mother made these all the time while I was growing up. We topped them with powdered sugar or jelly or both. DELICIOUS. I’m going to masked them after I go to the produce stand and get some good ole Maryland corn and tomatoes. Yummy!!!! Thanks for the recipe.

  96. 5 stars
    These sound awesome! Wondering if fresh corn pulp (what was left from blitzing and straining the kernels) could be subbed for the whole kernels. I have some in the freezer left over from making corn “butter” (Food52 recipe). What do you think?

    1. Hi Cindy! I’ve never tried that so I can’t say for certainty what the results would be but my initial thought is that the consistency will be too wet. But definitely let me know if you give it a shot!

    1. Hi Jean – I’ve never tried freezing them so I’m not sure. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy.

    2. 5 stars
      Yes, I have frozen them, make the batch and freeze some as there are only two of us,they work well. I followed someone’s suggestion of savoury and my husband loves them.

    1. Hi Jenn! I haven’t made this recipe using dairy-free milk but I think it should still work. Let me know if you give it a shot!

  97. 4 stars
    Didn’t want pancakes, yet wanted something more sweet than savory….so used your corn fritter recipe and instead of your topping suggestions, I used warm maple syrup and a dollup of whipping cream. YUM!

  98. 5 stars
    I didn’t have any cream and used skim milk and they were delicious. I’m excited to try some other vegetables.

  99. I made them as Elote Fritters. Elote is Mexican street food and is their version of corn on the cob. It is so good, that when we have corn on the cob, this is the only way we eat it now. So after the fritters are done, you spread mayonaise (I use Hellmans mayo rather than Miracle Whip only because the tang of the MW sort of gets in the way of the tastes you will layer on after the mayo). So, spread mayo on the hot/warm fritter so it melts, then a healthy coating of grated cotija cheese, then sprinkle on chile powder, and then squeeze lime juice on it. Do the same with your corn on the cob. Don’t be afraid It’s delicious.

  100. I’ve made corn fritters for years. You can add a little bit of sugar as well for sweet fritters. Yum. Love the recipes you post. Thank you. God bless.

    1. Hi! I haven’t tried that so I can’t say with certainty what the results will be but it *should* work. Let me know if you give it a shot!

  101. Mine came out fluffy like a pancake. They were good, but def not the texture I was expecting… is there something I might’ve done wrong? I used all the ingredients as listed…

    1. Hi there! The crispiness is a result of the hotness of the oil. So you want to make sure the oil is hot enough before adding the fritter mixture. I hope that helps!

  102. 5 stars
    Used 2% milk and came out fabulous! Added jalapenos, onions, and red bells finely chopped. Then shredded cheddar/Jack in second batch. Oh Yeah!!!!

  103. Hi,

    I was wondering whether it’ll be alright to omit the baking powder as I do not have any in my pantry currently. I do have baking soda but I’m fairly certain that I can’t use that to substitute the baking powder.

    Thanks for you help!

    1. Hi Claire! You can make your own baking powder by mixing one part baking soda with two parts cream of tartar (for example: 1 teaspoon baking soda mixed with 2 teaspoons cream of tartar).

    1. Hi there! You could (and then store them in the fridge) but they’ll most likely lose their crispiness. If you give it a shot, definitely re-warm them in the oven.

  104. 5 stars
    Delicious !!! I used strained canned corn (1 can is about 1.5 cups so I used 2 cans) and self rising flour
    I also chilled the mixture awhile before frying

  105. 5 stars
    This were delicious, I have not made them for years. I did use canned kernel corn, drained. They were fine. I also love to eat them with sugar sprinkled on top. Yummy, yummy, yummy.

  106. I haven’t made corn fritters for years – and have lost my recipe. I used to use canned corn and they were delish! Thanks for sharing this recipe. Corn fritters for supper tonight.

    1. Hi Peggy – I haven’t used canned corn so I can’t say for certain what the results would be but if you try it, definitely drain off any excess liquid. Looking forward to hearing your results!

  107. Hi Julie – I haven’t used canned corn or self-rising flour with this recipe so I can’t say for certain what the results would be.

  108. Thanks! I just made these. My husband and I loved them. We had them with lashings of really basic fresh salsa (tomato,red onion,coriander,cracked pepper,lime zest & juice) and a spoon of kefir yogurt. So much better than the corn fritters I used to make.

    1. Hi Julie – I haven’t used canned corn or self-rising flour with this recipe so I can’t say for certain what the results would be.

  109. Can you use frozen cream corn at room temperature for this recipe ? Also add a little chopped muti color bell peppers to batter ?

  110. What quantity would you recommend adding zucchini to this recipe? You think just subbing 1 c of corn for 1 cup zucchini? Maybe reduce the cream slightly because of the moisture in the zucchini? Or possibly salting the zucchini to pull the water out, rinse it, then grate it?

  111. I was craving corn fritters like my mom made, but I didn’t have any heavy cream so I used low-fat plain Greek yogurt thinned down with a little almond milk. These were delicious with maple syrup and bacon

  112. Hi
    Is there an alternative for eggs most of my extended family are vegetarian and the recipe is so yummy I would want them to taste too we here in India make corn balls with chickpea flour and spices and deep fry them your recipe is simple and delicious

    1. Hi Divya! I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Would love to hear your results if you give it a shot!

  113. These went down a treat! My son has celiac so I used gluten free flour and they came out really well! Thank you so much!

  114. 5 stars
    I just made these corn fritters and they were fabulous!!! I used sweet corn off of the cob. The moist batter and crisp sweet corn made for a great match. I served them with a roasted garlic aioli. Yummmy!

  115. 5 stars
    These are wonderful, just like my grandmother made. I like to serve them with melted butter a real maple syrup! Thank you for posting it.

    1. Hi Joanne – I haven’t made this recipe using lactose-free milk but I think it should work. Looking forward to hearing your results!

  116. I cannot see the corn fritter recipe. I joined your website, but no recipe. I am new to pininterest,but this is rather confusing to me. I am in my 70’s and just trying to find fritter recipes . I can’t seem to make them well and I don’t have a deep fryer.

    1. Hi Sue! The ingredient list and directions are listed above. And no deep-fryer needed, just a large sauté pan!

  117. 5 stars
    Made these for hubby 15 minutes ago. He said “these are great”. I used to follow a recipe in a cookbook from the ’50’s, they were good but your recipe is much better. Thank you very much! I do freeze the leftovers and will make a ton more for freezer for winter.

  118. wanted to make your receipt for corn fritters. Sorry I missed out, it won’t show me a receipt to go by.

    1. Hi Carol! I haven’t ever frozen these before so I can’t say how they’ll turn out. But if I were, I’d recommend making the patties, freezing them and then cooking as needed.

  119. i cant find the actual recipe? just a picture of it. Helpppppppp, craving corn fritters asap.

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

  120. 5 stars
    MY SISTER ALWAYS MADE CORN FRITTERS WITH I CAN CREAM CORN, I SLEAVE OF SALEEN CRACKERS, I TABLESPOON SUGAR I EGG. MIX EVERYTHING AND FRY TILL GOLDEN BROWN SHE SERVED THEM WITH SYRUP. BUT I LIKED THEM WITHOUT………YUMMY!!!!

    1. Hi there, Eileen! I haven’t used canned corn or creamed corn with this recipe so I can’t say for certain what the results would be. I think canned corn would work if you drain the corn and squeeze out excess liquid using a paper towel. Let me know if you give it a shot!

  121. 5 stars
    so i just made them ..and they are delicious. But i want to add an herb in the batter. Any recommendations?? Chives?? scallions/ green onion??

    Help!!

  122. Now here’s a very simple way to make them, which you can even do camping. Buy yourself a can of UNCLE BUCK’S CORNBREAD MIX (Bass Pro Shop for example). Follow the directions to mix all the goodies, and mix in a handful or two of corn – fresh, frozen, canned, then instead of making muffins, make the flat fritters as per the recipe above.
    Works out wonderfully. And it’s a simple fun way to get teenagers to start cooking/baking.
    Enjoy

  123. Recipe looks delicious. I don’t use regular milk or heavy cream = do you think I can substitute that with almond milk?
    Thanks!

    1. Hi Rosemarie! I haven’t made this recipe using almond milk but I think it should work. Looking forward to hearing your results!

    1. Hi Ginnette – I haven’t tried that so I can’t say for certain what the results will be, but I think it could work. Let me know if you give it a shot!

  124. 5 stars
    Just made these! I actually used canned corn, 1 large can, and 1 small can of Mexican corn, totally delicious!! Saving this easy recipe! Thank you.

  125. 5 stars
    Loved this recipe! I had leftover “corn salad” (corn, cilantro, green onion, diced red bell pepper, diced jalapeno) so I used that for the corn ingredient. Other than that, kept everything else the same and MAN are these delicious. Crispy, tender , savory, and a hint of sweetness. Thank you!

  126. My Grandma always made me cornfritters when I growing up. I am unable to find the recipe here though. There is no link beneath the last picture.
    Please add me to your list.

    1. Hi Sandra – The ingredient list and directions are underneath the last image of this post. And I added you to our email list! :)

    1. Hi Martha – You could (and then store them in the fridge) but they’ll most likely lose their crispiness.

  127. 5 stars
    First time on site. My husband is crazy about corn!! While visiting your site for ideals, I came across Corn Fritters. Thought I would make them for dinner tonite. I’ll let you know the results!
    THANK YOU for the HELP!!! KATE.

    1. Adding you now, Sandra! Thanks so much for your readership, and I hope you enjoy the fritters! :)

  128. 5 stars
    Hi I’m making this tonight! Do you par boil the fresh corn? Can you add my name to list also. Thanks

    1. No need to, Diane! And I’ve added you to the Just a Taste email list. So glad you want to stay up-to-date with us!

  129. Sorry but I’m not seeing the recipe and I’ve got corn needing something done with! HELP!!

    1. Hi Trina – I’ve never tried freezing them so I’m not sure. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy.

    1. Hi Marlene – I haven’t used canned corn with this recipe so I can’t say for certain what the results would be. However, I think if you drain the corn and squeeze out excess liquid using a paper towel, it should work. Would love to hear your results if you give it a shot!

    1. Hi Stacey – I’ve never tried making this recipe with self-rising flour so I can’t say with certainty if that would work. Let me know if you give it a shot!

  130. Delicious recipe; thanks so much for sharing it! My mother made these when I was a child, but served it with syrup. I like the sour cream now. Have you ever tried them using cornmeal instead of flour? I was wondering about that flavor change?!

  131. I just made them. Didn’t want to make a full batch so I halved it. Was out of oil so I fried them in butter. My husband loved them. Thanks for the easy recipe.

  132. Made this last evening as a side for whiskey glazed pork chops. Sooooo yummy! I followed the recipe but added 3 tbsp of fine cornmeal just to intensify the corn taste as fresh corn isn’t in season here till August (Pa). Served with sour cream and chopped chives. Thanks for a wonderful recipe!

  133. It is so confusing as to how to print out a recipe. Why do you have to make it so hard to get a recipe printed out? I like the recipes, but can’t get them.

    1. Hi Betty! If you click the “print” button on the top right of the recipe, you’ll be able to easily print it. Are you having issues?

    1. Hi Andre – I haven’t tried that so I can’t say for certain what the results will be, but I think it could work. Let me know if you give it a shot!

  134. I have used well drained can corn and it’s absolutely delicious.I’ll have to make a double batch next time.Thank you.

  135. I used fresh corn, then substituted the flour with half fine-ground corn meal and half GF all purpose flour. Oh my goodness. So delicious, thank you!!

    1. Hi there! I’ve never tried freezing them after pan-frying so I’m not sure. But if you give it a shot, definitely re-warm them in the oven so they’ll be crispy. Let me know if you try it!

    1. Hi Barbara – If you’re viewing the site on a mobile device, click TAP HERE TO READ THE FULL POST and scroll down to view the recipe.

    1. Hi there, Bev! I haven’t made this recipe with canned corn so I can’t say for certain that it will work. However, I think if you drain the corn and squeeze out access liquid using a paper towel, it should work. Let me know if you give it a shot!

  136. These look amazing and I will have to try them. You have sugar listed twice in the actual directions write up (with the dry and with the wet). I am pretty sure you only meant with the dry, but wanted to double check.

  137. too many adds keep popping up. Wanted to write some of them down, couldn’t get the ingredients to come up. Could you add me to your list

    1. Hi Gwynne – If you’re viewing the site on a mobile device, click the green button that says TAP HERE TO READ THE FULL POST and scroll down to view the ingredients. And I’ve also just subscribed you to the Just a Taste list! :)

  138. My mom use to make these, but with cream style corn, then we treated them like pancakes, topping with maple syrup.
    Being mostly retired, I do most the cooking for my girlfriend and I, gonna have to try these.

  139. Oh Dear Kelly. I made this fritters last week and they tuned amazing. They are so tasty. Thanks for your amazing recipe.
    Good luck

  140. I just made these tonight for my family. They were a huge hit and gone in a blink of an eye! Great recipe!

    Could you subscribe me to your recipes?

  141. Hi.
    Ingridient list has heavy cream but in Directions you indicated to add milk. Can it be either?
    Thanks

    1. Thanks so much for catching this, Ivana! It should be heavy cream :) I’ve fixed the typo in the recipe.

  142. I’m thinking about making these sometime this week, but I’m a little curious- What kind of corn do you suggest, sweet white corn or yellow corn? Each has its own flavor and I bet either one would taste good! (I’m mostly curious if folks have a favorite of the two to suggest!)

  143. Love this quick and easy method for using leftover corn on the cob. It reminds me of the corn fritters my grandmother used to make—Oh, so delicious! Thank you!

  144. I make some very similar to these. Just a suggestion, try shaking some powdered sugar over them, it is delish!

  145. Why aren’t the nutritional components listed with the recipe? Would appreciate them with any recipe you post.
    Thanks for the wonderful healthy recipes.

    1. Hi Cassie – We are working on adding nutritional info to our recipes. Thanks for your patience!

  146. Omg yum! These look so good. I actually ordered something very similar at an Asian restaurant recently and loved them but had no idea how to recreate! Will definitely be trying these soon.

  147. Kelly, thank you! Delicious!! Just the right kind to serve my husband with his afternoon tea :) :)