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.
- ★ 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.
Very yummy corn fritters. I cooked them on the BBQ side burner and raised my cast iron frying pan by placing another griddle below as the lowest heat was burning the first batch of fritters. Worked a treat and they turned out a beautiful golden colour – nice and crispy. Thanks for sharing the delicious recipe.
You are so welcome, Louise! I’m thrilled you enjoyed the fritters!
Can I keep the batter in the fridge overnight? Something came up and I can’t cook right now?
Hi Michele! I wouldn’t recommend making the batter in advance since the leavener begins working immediately and could lose some of its “oomph” if made too far ahead.
How should these be reheated in an air fryer? Looking for a recommendation.
Hi Alex! Reheat them at 360°F in an air fryer for 2 to 3 minutes or until warmed through and slightly crispy. Enjoy!
JUST in case there any other vegans out there looking to try corn fritters, we used this as a guide (having not made any kind of corn fritters before) and they came out delicious.
We substituted JUST egg replacement, and used “extra creamy” oat milk instead, with no sacrifice. In addition we mixed the onions into the batter along with nutritional yeast and corn meal.
Using only about one tsp. each, we turned out about 30 or so bites. All of which were scarfed by the carnivorous guests at a holiday party we attended. Of course the garlic aioli with lime, smoked paprika, & sriracha didn’t hurt (see aqua faba mayonnaise on line : )
Wow! Love reading this John & Jon. Thanks so much for all your notes!
Outstanding! Simple to put together, tasty and great texture! Threw some sour cream, dill and lemon together as a dip. Great way to use frozen corn from the garden! Held up very well. This one’s a keeper. Thank you!
So glad you enjoyed the recipe, Kathy!
Want to make this. Don’t see a serving size. Is the nutrituon info for one corn fritter?
Hi Alex! The serving size is an estimated nutritional value only.
I used a substitute for heavy cream, so it was just meh… I could see myself modifying this to my liking (adding things like seasonings, hatch green chilies, jalapeños, etc)
Try it with the ingredients listed! I think you’ll love it!
This recipe was easy to make. However it needs some sugar to improve the flavor. It tasted very bland. T.A. Missouri
Feel free to add sugar!
Made these as chaffles instead! Swapped in half-and-half for heavy cream, almond flour for all-purpose flour, and shredded fiesta blend cheese instead of oil.
Amazing idea!
How mucy sugar would u recommend?
I’d start with 1 tablespoon!
Have you ever made these corn fritters with Gluten Free Flour?
I haven’t but I know others have with success!
Great! Question: can these fritters be reheated? If so, would microwave, oven, or frying pan be best method?
Absolutely! I like to use an air fryer, but a microwave works (they just won’t be as crispy). You can also use a frying pan or the oven… there’s no wrong way!
I want to make these for a fish fry that’s coming up.
How far in advance can I make them and still retain their quality?
Up to a day in advance! They reheat really well in an air fryer or the oven. Enjoy!
Thanks for great recipe. Can you make the batter ahead of time and store in the refrigerator?
Hi Rachel! It depends how far in advance!
Can you substitute selfraising flour for the flour and baking powder
Hi! I haven’t tried that substitution so I’m not sure!
Extremely easy and delicious !!
So glad you enjoyed it, Barbara!
I had fresh parsley on hand so chopped it finely and threw it into the batter. I didn’t have any sour cream but did have a bottle of Lime Cilantro Creme. Yum!
Great addition! So glad you enjoyed the recipe, Judy!
Can you use canned corn? If so, whole kernel or creamed corn.
Absolutely! You can use whole kernel canned corn (drained). Enjoy!
This is excellent for many reasons but could use some tweaking. I used canned corn and was surprised by the proportion of corn kernels to flour. I realized that this is actually a sort of corn kernel pancake rather than a biscuit or cornbread. Because of this, it actually can’t really be baked or put in biscuit rings; the fritters need to be flipped.
Notes should be added pointing out that once the oil is hot the burner temperature needs to be set to low. I burned the first ones because they cooked too fast. The percentage of biscuit ingredients as opposed to corn could be adjusted to make it more biscuit or bread like. The cream is a great idea because it makes the fitters softer and richer.
The fitters are not sweet, and this dish could be either sweeter or spicier. As is, it relies on what you put on it to sweeten it or give it some kick. I will try some hot honey on a fritter to see how that tastes.
I will file this recipe because it is fast, easy and tastes good, but I will also look at other recipes that are more cornbread like.
Glad you enjoyed it, Laurie!
your corn fritter recipe – what can i use if i don’t have heavy cream? I do have milk & sour cream.
Hi Linda! You can thin the sour cream with milk but it will change the recipe flavor (not in a bad way!).
Hi Kelly,
I just made your fritter recipe and found that it needed a little salt. All recipes need at least a little, or the item tastes flat regardless of if it’s a sweet or savory dish. I also would if the baking powder would have been a little more effective with the help of the salt.
Aside from that, they were great!
Glad you enjoyed it!
Delicious. I added chopped jalapenos and coriander.
Easy and delicious! I added sharp cheese and bacon bits with Tony Chacherie Cajun seasoning!
Any suggestion on a substitution for the flour in the Quick and Easy Corn Fritters recipe? I’m experimenting with gluten-free recipes for my son’s girlfriend.
Hi there! You can easily swap in GF flour and the recipe will still turn out great.
You can substitute any gluten free flour, rice flour seems to be a good choice and there is a blend called 1 for 1 flour that is very good. Bob`s Red Mill can be bought at some grocery stores and most health food stores, You can also order it and have it delivered. Walmart has it under different brands. Experiment! If you have a food processor make your own flour. A lot cheaper. Good luck.
Thanks, Wayne!
My fritters came out more like pancakes. Is there a way to make them crispier and golden brown?
Hi Rupa! Did you use the quantities as specified? For golden brown, you need to have the pan at the correct heat as well.
Fry them longer, try using a waffle iron, I do.
The waffle iron is a great idea, thank you! The whole cooking would have been easier to regulate and harder to burn, so I don’t know why I didn’t think of that. Dash (company) makes a small, folding, deep welled (to allow for rising) pancake iron, and I have one, so next time I will use it. That would also make them round and avoid the mess of flipping.
Put the batter in a waffle iron
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!
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.
Hi Rosanne! If the inside of your fritters are raw while the outside is crispy, it likely means that your oil was too hot.
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!
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
Easy and delicious!
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.
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.
Sorry you didn’t enjoy it, Diane.
Try using milk instead of heavy cream. Save heavy cream for Whipping and put on top if finished corn fritter
I didn’t have heavy cream so I just used whole milk. But they turned out delicious. Thanks for the recipe
You are so welcome, Dustin! I’m thrilled you enjoyed the fritters!
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!
Yikes! Sorry that happened, Eric, but I’m so glad you enjoyed the fritters!
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 ;-)
Thanks so much, Terra!
They were easy and delicious! The best I ever made, light and fluffy!
I’m thrilled you enjoyed the recipe, Janie!
I substituted the heavy cream for coconut cream. Delicious.
I’m so glad you enjoyed the recipe, Tracy!
Simply delicious! On our regular dinner rotation. I use canned corn and serve with maple syrup. Yummy!
YUM! I’m so thrilled you’ve been enjoying the corn fritters, Colleen!
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!!!
I hope you enjoy them, Anne Marie!
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
I’m so thrilled you enjoyed the recipe, Anna! Reheating them in the air fryer is the best!
Easy and good. I will make again
I’m thrilled you enjoyed the fritters, Barbara!
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.
You are so welcome, Giovanna. I’m thrilled you enjoyed the recipe! And I love the idea of charring the corn!
Yummy. Never actually tried with sour cream. Might try that this time. My mom always put honey or syrup on them like pancakes.
Very good as written! I like to add fresh diced jalapenos to the batter. Creme fresh on top is wonderful as well.
YUM! I’m so happy you’ve been enjoying the recipe, Andrew!
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.
YUM! That sounds amazing, Terrence! I’m thrilled you’ve been enjoying the recipe :)
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!
You are so welcome, Russ! I’m thrilled you enjoyed the recipe!
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.
Thanks, Walker. I’m glad you enjoyed the fritters.
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
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! :)
they turned out so good and we ate them as a topping in our poke bowls
YUM! I’m so glad you enjoyed the fritters, Thea!
Didn’t know what heavy cream was, used cream cheese, worked out alright.
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!
Can you freeze unused batter?
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.
So delicious and easy, can’t stop eating them!
I’m thrilled you enjoyed the recipe, Bryn!
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.
Yay! I’m so thrilled your son enjoyed the fritters, Jacqui!
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!!!!
I’m so glad you enjoyed the recipe!
Kelly, I love sour cream. Do you think it would work to substitute it for the cream??
Hi Doris! That should work, however, you’ll likely need to thin the sour cream first.
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…
You are so welcome, Cynthia! I’m thrilled you enjoyed the recipe!
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.
You are so welcome, Elizabeth! I’m thrilled you enjoyed the recipe! Also, you might be interested in my recipe for Quick and Crispy Vegetable Fritters starring shredded zucchini and carrots. Here’s the link to the recipe: https://www.justataste.com/quick-and-crispy-vegetable-fritters-recipe/ :)
yummy came out nice n tasty
I’m so glad you enjoyed the recipe, Cole!
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.
Love the idea of adding candied jalapeños, Pj! I’m so glad you enjoyed the recipe!
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!
YUM! I’m so happy you enjoyed the recipe, Katie!
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.
Hi Laura! I recommend cooking them in a large sauté pan with vegetable oil or your favorite cooking oil. :)
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
Great! I’m so glad you enjoyed the recipe, Ruth!
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.
WOW! I’m thrilled you enjoyed the recipe, Merrill!
Delicious! I also made garlic aioli for dipping. So good as a side. Thank you for sharing.
YUM! I’m so glad you enjoyed the recipe, Barbara!
O M G ! ! ! ! ! ! ! star rating should be a 10 . VERY , VERY , TASTY .
Woohoo! I’m thrilled you enjoyed the recipe, Stevie!
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.
I’m so glad you enjoyed the recipe, Sherrill!
Excellent and quick to make. Don’t skip the aoli- a little mayo, garlic powder and Sriracha. Mmm. Mmm
YUM! I’m so glad you enjoyed the recipe, Markus!
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.
Love reading this, Emily! I’m so thrilled you enjoyed the fritters!
Would these be good at room temp?
Sure!
Where is the recipe? I scrolled up and down three times.
Hi there! The ingredient list and directions are listed above, underneath the last image.
Where is the recipe?
Hi Angela! The ingredient list and directions are listed above, underneath the last image of this post. :)
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!
Yay! I’m so thrilled you enjoyed the recipe, Thomas!
I’ve tried them and they are delicious. One question though, can we use can corn?
Absolutely, Bonnie! I’m so glad you enjoyed the recipe!
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!
I’m thrilled you enjoyed the recipe, LC!
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?
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. :)
Made the corn fritters tonight and used my Dash mini waffle maker and they came out just perfect. Thanks for sharing.
Awesome! I’m so glad you enjoyed the recipe, Audrey!
I tried your recipe and we all enjoyed the corn fritters!
I’m so glad you enjoyed the recipe, Susan!
Excelent, my 11 year old grandson also loved them.
I’m so glad you enjoyed the recipe, Marilyn!
Do you think air frying would work or is the batter too liquid?
Thanks for your reply.
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!
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 !
I’m sorry you didn’t enjoy the recipe, Grace.
Why won’t the recipe come up?
Hi Sukey – The recipe is located below the photos.
This recipe looks wonderful! Can the fritters be baked to cut back on the amount of oil used? Thank you.
Hi Ruth! I haven’t tried baking them, although I do have a new recipe coming up soon for a baked version!
Made them sweet instead of savory. Baked them in muffin cups. Maple syrup. Really yummy!
So glad you enjoyed the recipe, Maureen!
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!
You are so welcome, Kim! I hope you enjoy this recipe. :)
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!
WOOHOO! I’m so happy to read this, Kim!
Easy and delicious!! Can’t wait to make them again.
I’m so happy you enjoyed the recipe, Dianne!
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.
This all sounds fantastic, Pacey! So glad you loved the recipe.
Quick and easy. I think the recipe could have used a quarter of a teaspoon of salt. Cakes were very bland.
Thanks for your feedback, Linda. Did you season them immediately with salt once cooked through and transferred to the paper towel-lined plate?
Can you sub the heavy cream for milk?
That’ll work, Sam! Enjoy!
Coming from the south, this is an amazing recipe.
I’m so glad you enjoyed the recipe, Danialle!
When using fresh corn do you blanch it first or use straight off the cob raw?
Straight off the cob! :)
Sweeter than necessary but a good overall recipe.
Can you use canned corn
Absolutely! Just strain out any liquid first.
This is quick and easy and very tasty.
I’m thrilled you enjoyed the recipe, Craig!
I had leftover corn from dinner, and this was the perfect recipe for breakfast!
YESSSS! I’m so glad you enjoyed the recipe, Melanie!
Great recipe! Very delicious.
I didn’t have heavy cream so just used milk and works all the same.
Awesome! I’m so glad you enjoyed the recipe, Toni!
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
I’m thrilled you enjoyed the recipe, Kathy!
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!
Woohoo! I’m so thrilled your family enjoyed the fritters, Sandy!
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.
Thanks for your note, Mimi! I’m glad you enjoyed the recipe!
Really good! thanks for the recipe! i also added paprika! it was awesome with the aoili!
Awesome! I’m so glad you enjoyed the recipe, Mary!
Could not find recipe
Hi Dori – The recipe is listed underneath the last image of the post. :)
me either It shouldnt be that difficult.
Hi Ellen – The ingredient list and directions are listed above underneath the last image.
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.
I’m sorry your family didn’t enjoy the recipe, Susan.
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!
Yay! I’m so thrilled you enjoyed the recipe, Ann!
If making in advance will it still be crunchy if you regret?
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.
Try using the air fryer. It’s the best way to reheat.
Loved the fritters
I’m so glad you enjoyed the recipe, Marianne!
I’m planning on making these fritters this week. But my question is can the fritters be made ahead of time and frozen?
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.
I will be making corn fritters on Sunday can I use half and half instead of heavy cream
That’ll work, Patricia!
Thank You but I will be using heavy cream
You’re welcome :) Enjoy!
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.
I’m so happy you enjoyed the recipe, Lorraine!
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
You are so welcome! I’m thrilled you enjoyed the fritters!
Made these for dinner tonight, we couldn’t stop eating them. Mmmmmmm
I’m thrilled you enjoyed the recipe, Marian!
Just made these as have some extra corn, yum, yum, yum, just like mum use to make when we were kids. Thank you
You are so welcome, Maree! I’m thrilled you enjoyed the recipe!
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?
Hi Taren! Water would definitely work in this recipe, it’s just that the fritters may not be as tender.
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.
Stay safe, Taren! I’m glad you were able to improvise :)
Can you use self rising flour?
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!
Just finished a very delious pile of fritters very easy and so yummy. Thanks so much for sharing your lovely recipe.
You are so welcome, Paula! I’m thrilled you enjoyed the fritters!
Can you use canned corn?
Absolutely, Jackie! Just drain it first then continue with the recipe as directed.
Made these a few times now. Add some bacon and its a hit everytime. Quick and easy and filling. 10/10
Love the addition of bacon, Danielle! I’m so glad you’ve been enjoying the recipe!
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!
YUM! I’m so thrilled you enjoyed the fritters, Debbie!
Great fritters,just like grandma’s
I’m so thrilled you enjoyed the recipe!
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.
Awesome! I’m so thrilled you enjoyed the recipe, Judy!
Oooo, my that sounds like a great addition.
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.
YUM! I’m so glad you’ve been enjoying the recipe, Jan!
Hi this recipe looks great. If I wanted to bake these instead of frying at what temperature/time would I do this?
Thank you :)
Hi there! I’ve never tried baking the fritters so I’m not sure what the results would be.
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
Yay! I’m so thrilled your family enjoyed the recipe, Jax!
Do you think oat or almond milk would work? Have you tried waffle iron?
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.
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!
I’m so happy you enjoyed the recipe, Patti!
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
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!
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!
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!
Delicious and easy.
I’m thrilled you enjoyed the corn fritters, Anne!
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.
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!
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!
I’m thrilled you and your son enjoyed the recipe, Mari!
I’m interested in knowing how the sub corn muffin mix worked out?
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.
Great additions, Rikki! I’m so glad you enjoyed the fritters!
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.
I’m so glad you enjoyed the recipe!
I want to make these SO bad but there is no recipe!!! Where did y’all hide it???
Hi Lisa – The recipe is underneath the last image of this post :)
Can you add jalapeños to these for some flavor and spice?
Absolutely, Julianna, that would be delicious!
can i make them ahead of time and reheat
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.
If you have an air fryer it will crisp them back up. :-)
Great idea, Mari!
Do you have a alternative for heavy cream ? My wife is allergic to dairy and I want to make something like this
Hi Wesley! Non-dairy milk should work :)
Delicious, easy to make. I ate with spicy honey.
YUM! I’m so glad you enjoyed the recipe, Margie!
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!
Hi Vickie! Correct, uncooked kernels :) Enjoy!
Sorry for the duplicate question! Just found the answer about preparing the batter ahead of time. (and not to) :)
Looking forward to making these!
No worries! I hope you enjoy the fritters!
Can you use canned corn?
Absolutely, Gus!
Can you prepare the batter ahead of time? Can it be refrigerated for several hours and then fried later? Thanks!
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.
Evcellent recipe!
We have been lifelong corn lovers and this fits right in!
Thank you so much for posting!
Rob
You are so welcome, Rob! I’m thrilled you enjoyed the recipe!
Great recipe. The whole family loves them fritters. Thumbs up
I’m thrilled to read this, Julian!
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!
You are so welcome, Jean! I’m thrilled you enjoyed the fritters!
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
I’m so thrilled you enjoyed the recipe, Kathy! Love the idea of serving them with a jalapeño-cilantro cream!
We always have home fried potatoes with them……..YUM!!!
YUM! I’m so glad you’ve been enjoying the fritters!
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!
Amazing! I’m so thrilled your family enjoyed the recipe, Ann-Marie!
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.
Great additions, Martha!
Can I suggest an egg substitute?
Hi there! You could try using a flax egg (ground flax seed + water). Hope that helps!
AMAZING!
My whole family loved it. Thank you for making such an easy to follow and delicious receipe.
You are so welcome, Marianna! I’m thrilled your family enjoyed the recipe!
How do you think these corn fritters would freeze?
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.
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 :)
So glad you enjoyed them, Anna!
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!
I’m so glad you enjoyed the recipe!
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!
Can I make the batter ahead of time and refrigerate til I am ready to fry them?
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.
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.
Awesome! I’m so thrilled you enjoyed the recipe, Chad!
Made it twice in two weeks! So good and really easy to make. Best topped with sour cream! Thanks for the recipe.
You are so welcome, Caitlin! I’m thrilled you’ve been enjoying the recipe!
These look amazing! Could I make them ahead of time and heat them up?
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.
Could you use coconut flour and coconut sugar or honey to sweeten ?
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!
We love these and we use can cream corn just reduce the milk mixture or add more flour
Awesome! I’m so thrilled you enjoyed the fritters, Brian!
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!
Awesome! I’m so thrilled you enjoyed the recipe!
Hi can I replace heavy cream with Greek yogurt?
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 :)
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.
Love the sweet and savory combo, Judy! Enjoy!
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?
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!
Can they be frozen?
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.
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.
I’m using this recipe also adding jalapeños and scallions with some cheddar
Love those additions, Danny! Enjoy!
Very tasty and easy to make! Sour cream and maple syrup were the perfect toppings for me.
I’m so glad you enjoyed the recipe, Jasmine!
But where’s the actual recipe though…..
Hi Kate! The recipe is underneath the last image of this post :)
What can I substitute for heavy cream? Preferably no dairy
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!
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!
Awesome! I’m so thrilled you enjoyed the recipe, Vicki!
I didn’t have any cream and used skim milk and they were delicious. I’m excited to try some other vegetables.
I’m so glad you enjoyed the recipe, Michelle!
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.
YUM! Love this idea, Lee!
Are we able to use creamed corn for this recipe?
Hi Elizabeth – I wouldn’t recommend that because the consistency will be too wet.
Can these fritters be frozen?
Yes indeed!
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.
I’m so glad you’re enjoying Just a Taste, Luann! Thank you so much for your readership!
hi! i dont have heavy cream on hand, can i use coconut cream instead?
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!
That sounds fabulous ❤️❤️
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…
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!
Used 2% milk and came out fabulous! Added jalapenos, onions, and red bells finely chopped. Then shredded cheddar/Jack in second batch. Oh Yeah!!!!
Love your additions, Jenny! I’m thrilled you enjoyed the recipe :)
Reheat them in the air fryer!
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!
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).
sounds delicious. Can I cook them in advance, and reheat when ready to serve
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.
what if you don’t have heavey cream
Whole milk would work!
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
Woohoo! I’m so glad you enjoyed the recipe, Michelle!
Made these as an appetizer last night. My entire family loved them ! They were delicious !
I’m so thrilled to hear this, Michelle!
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.
Awesome! I’m so thrilled you enjoyed the recipe, Denise!
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.
Woohoo! Enjoy the fritters, Margery!
Can I use can whole kernel corn & do I drain it?
Thankyou.
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!
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.
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.
I’m so glad you and your husband enjoyed the fritters, Lorraine!
Hi, Can you use tin corn and also would it be alright to use self raising flour.
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.
Can you use frozen cream corn at room temperature for this recipe ? Also add a little chopped muti color bell peppers to batter ?
I wouldn’t recommend that because the consistency will be too wet.
Yes thank you, worked very well despite forgetting to put the eggs in.
I’m so glad the recipe worked out for you, Jay!
I just made these fritters less than an hour ago. My husband says they are wonderful! Five star
I’m so thrilled you enjoyed the recipe!
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?
Hi Spencer! I actually have a recipe for 5-Ingredient Zucchini Fritters that you can find here: https://www.justataste.com/5-ingredient-zucchini-fritters-recipe/ :)
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
I’m so thrilled you enjoyed the recipe, Sandy!
Can these be made ahead of time? And if so , how far in advance?
Hi Bonnie! You could (and then store them in the fridge) but they’ll most likely lose their crispiness.
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
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!
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!
I’m so thrilled you enjoyed the recipe, Jo!
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!
I’m so glad you enjoyed the recipe, Jill!
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.
I’m so thrilled you enjoyed the recipe, Sally!
Can lactose free milk be used in place of heavy cream?
Hi Joanne – I haven’t made this recipe using lactose-free milk but I think it should work. Looking forward to hearing your results!
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.
Hi Sue! The ingredient list and directions are listed above. And no deep-fryer needed, just a large sauté pan!
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.
Awesome! I’m so thrilled you enjoyed the recipe, Linda!
wanted to make your receipt for corn fritters. Sorry I missed out, it won’t show me a receipt to go by.
Hi Shirley! The recipe is listed above :)
Can I freeze the batter?
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.
i cant find the actual recipe? just a picture of it. Helpppppppp, craving corn fritters asap.
Hi there! The ingredient list and directions are listed above, underneath the last image of this post.
I love corn fritters, but I eat them with a sprinkling of powdered sugar on them. YUMMMMMMMMMMMM!
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!!!!
Do you think I could use a can of creamed corn and a can of reg corn?
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!
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!!
Either of those would be delicious additions, Janice!
Would love to try out some of your recipes
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
Thanks for your note, Axel!
Recipe looks delicious. I don’t use regular milk or heavy cream = do you think I can substitute that with almond milk?
Thanks!
Hi Rosemarie! I haven’t made this recipe using almond milk but I think it should work. Looking forward to hearing your results!
Can I make these ahead and freeze them?
Thanks!!!
Hi there! I’ve never tried freezing them, but I’d be a bit worried about the texture.
Hello, can I use whole wheat flour?
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!
Do you cook the corn on the cob first or do you add it to the mixture raw?
No need to pre-cook the corn!
These were so amazing! We had them with a lime crema and that was perfect!!
I’m thrilled you enjoyed the recipe, Eileen!
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.
Awesome! I’m so glad to hear you enjoyed the recipe!
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!
I’m so thrilled you enjoyed the fritters, Melanie!
Can’t wait and surprise my husband with your tasty corn fritters!! Thank you for a great recipe
Enjoy!
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.
Hi Sandra – The ingredient list and directions are underneath the last image of this post. And I added you to our email list! :)
All i can say is, yes please. these are terrific. Your kids will beg for more.
I’m so thrilled you enjoyed the recipe, Kevin!
Can I make them ahead of time and hold or reheat?
Hi Martha – You could (and then store them in the fridge) but they’ll most likely lose their crispiness.
May I please have access to the full recipe? Supper time is fast approaching!
Thanks!
Hi Joy – The recipe is listed above (under the last image).
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.
I’m going to try these fritters today. Please add me to your list.
Adding you now, Sandra! Thanks so much for your readership, and I hope you enjoy the fritters! :)
Hi I’m making this tonight! Do you par boil the fresh corn? Can you add my name to list also. Thanks
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!
Sorry but I’m not seeing the recipe and I’ve got corn needing something done with! HELP!!
Hi there! The ingredient list and directions are underneath the last image of this post.
Can’t wait to try corn fritter recipe. Looking forward to more!
I cannot wait to try these! Please add me to your list.
Adding you now! Thanks so much for your readership, Sandy!
Can you freeze them?
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.
Can you use canned corn
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!
Can you use self rising flour
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!
What is good to serve with corn fitters?
Hi Eileen! I love to serve these alongside Baked Teriyaki Chicken Meatballs (https://www.justataste.com/baked-teriyaki-chicken-meatballs-recipe/).
Can you make the batter in the morning, refrigerate, and fry in the afternoon?
That should work!
Hi! Just wondering …. if you are using corn on the cob do you have to cook it first?
No need to, Amanda!
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?!
So glad you enjoyed it, Teresa! And YES! I actually have a recipe for Sweet Corn Pancakes with Bacon that utilizes cornmeal :) Here’s the link: https://www.justataste.com/sweet-corn-pancakes-bacon-recipe/
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.
Thrilled you enjoyed the recipe, Lisa!
Hey, if I use fresh corn kernels, do I have to boil it first?
No need to!
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!
Awesome! So glad you enjoyed the recipe, Jan!
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.
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?
Can I make corn fritters with pancake mix?
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!
Can I substitute any other dairy instead of the heavy cream?
Whole milk should work!
I have used well drained can corn and it’s absolutely delicious.I’ll have to make a double batch next time.Thank you.
So glad you enjoyed the recipe, Iris!
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!!
You are so welcome! Glad you enjoyed the recipe, KR!
These look so yummy! I was wondering if they can be frozen?
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!
Couldn’t get the ingredients to come up, could you send it to me
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.
Would well drained canned corn serve just as well in this recipe?
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!
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.
Thanks for the catch, Dorene! It’s in the dry ingredients only :) Recipe has been updated!
Could you add me to your recipe list please .thank you
Absolutely, Alma!
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
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! :)
Could you please add me to your recipe list.
Just added you! Thanks for wanting to subscribe!
WOW LOOKS GREAT ,WILL TRY THE FRITTERS FIRST. THANKS.
I enjoy reading all your recipes . Can you please add me to your recipes list thanks
Thanks so much! Adding you now!
please add me to list and newsletter thank you
Hi Santra! I just subscribed you to the Just a Taste newsletter. Thanks so much for connecting! :)
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.
please add me to your list
Adding you now!
Oh Dear Kelly. I made this fritters last week and they tuned amazing. They are so tasty. Thanks for your amazing recipe.
Good luck
So glad you enjoyed the recipe, Mobina!
Hello love your receipts. Please subscribe. Thank you
Will do! Adding you now to our free recipe email list :)
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?
Awesome! Adding you now :)
Please send recipies
Subscribing you now!
I would love your receipes
Adding you now to our free email list for recipes!
Hi.
Ingridient list has heavy cream but in Directions you indicated to add milk. Can it be either?
Thanks
Thanks so much for catching this, Ivana! It should be heavy cream :) I’ve fixed the typo in the recipe.
Would like your recipes
Thanks, Suzanne! I’ll add you to our email mailing list :)
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!)
Hi there! Any type of corn will work but my favorite to use is the sweet corn :)
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!
Thanks so much, Beth!
Please subscribe me to your recipes and Thanks so much for sharing
Will do, Shirley! Subscribing you now :)
I make some very similar to these. Just a suggestion, try shaking some powdered sugar over them, it is delish!
Love that idea of sweet and salty!
Why aren’t the nutritional components listed with the recipe? Would appreciate them with any recipe you post.
Thanks for the wonderful healthy recipes.
Hi Cassie – We are working on adding nutritional info to our recipes. Thanks for your patience!
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.
Kelly, thank you! Delicious!! Just the right kind to serve my husband with his afternoon tea :) :)
Thanks
You are so welcome, Debbie!
Cream or milk?
It’s heavy cream!