Quick and Easy Corn Fritters Recipe

Fritters have become quite the fan favorite around these parts. (Looking at you, 5-Ingredient Zucchini Fritters!) And while zucchini, carrots and even butternut squash have gotten in on the fritter fest, I figured it was about time I turned summer’s star produce into a hot, crispy, stackable snack. Welcome to the party, corn fritters!

Quick and Easy Corn Fritter batter

So there’s good news and there’s bad news when it comes to making this quick and easy recipe. The good news is you can use fresh or frozen corn, which means corn fritters can be on your table 365 days a year.

Heavy cream being poured into Quick and Easy Corn Fritters batter

And the bad news? If anyone else gets a taste of this quick-fix recipe, you’ll be forced to share. And I’ve been quite open about my thoughts on sharing (or perhaps better phrased, “not sharing”) food. #sharingisntcaring

Frying Quick and Easy Corn Fritters in sauté pan

So proceed with caution, knowing that once you pan-fry up a batch of corn fritters, how you allocate them is totally up to you. Just don’t forget a dollop of sour cream or garlic aioli on top for the perfect cool and creamy complement!

The combination of hot, crispy fritters with a refreshing topping is a duo that’s hard to beat. But if you’re looking to make these fritters into a meal (vegetarian or otherwise!), may I suggest frying or poaching an egg or two and serving that atop your tower of golden brown beauties? Break that yolk and dig in!

Quick and Easy Corn Fritters Recipe

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And for all those joining in my corn frenzy, don’t miss additional flavor-packed recipes.

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The Fastest Way to Shuck Corn: Get the Recipe

Video: The Fastest Way to Shuck Corn


Quick and Easy Corn Fritters

Quick and Easy Corn Fritters are made with just a few ingredients and come together in 15 minutes or less.
4.86 from 71 votes
Quick and Easy Corn Fritters Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 15 fritters


  • 3 cups corn kernels (See Kelly’s Note)
  • 1 cup all-purpose flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 3/4 cup heavy cream
  • Vegetable oil, for frying
  • Sliced scallions, for serving
  • Sour cream or garlic aioli, for serving


  • In a large bowl, stir together the corn kernels, flour, sugar, baking powder, ½ teaspoon salt and ¼ teaspoon pepper.
  • Stir in the eggs and heavy cream until the batter is well-combined.
  • Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
  • Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.

Kelly’s Note:

  • Fresh or frozen (thawed) corn kernels will work in this recipe. If you use frozen corn, drain off any excess liquid after it thaws.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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Calories: 109kcal, Carbohydrates: 13g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 38mg, Sodium: 74mg, Potassium: 98mg, Sugar: 1g, Vitamin A: 220IU, Vitamin C: 0.6mg, Calcium: 25mg, Iron: 0.7mg

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  1. 5 stars
    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.

  2. 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.

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

    Thank you :)

  4. 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

  5. 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.

  6. 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!

  7. 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!

  8. 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. :)

  9. 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!

  10. 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.)

  11. 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).


  12. 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.

  13. 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!

  14. 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

  15. 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?

  16. 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!

  17. 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!

  18. 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!

  19. 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!

  20. 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.

  21. 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.

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

  23. 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!

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

  25. 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.

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

    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!

  27. 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!

  28. 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!

  29. 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!

  30. 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.

  31. 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 :)

  32. 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!

  33. 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

  34. 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.

  35. 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!

  36. 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!

  37. 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!

  38. 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! :)

  39. 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.

  40. 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.

  41. 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!

  42. 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 :)

  43. 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.

  44. 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!

  45. 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!

  46. 5 stars
    I didn’t have any cream and used skim milk and they were delicious. I’m excited to try some other vegetables.

  47. 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.

  48. 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!

  49. 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!

  50. 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!!!!

  51. 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.

  52. 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

  53. 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.

  54. 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!

  55. 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.

  56. 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.

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

  58. 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?

  59. 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

  60. 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!

  61. 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!

  62. 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!

  63. 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!

  64. 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!

  65. 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.

  66. 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.

  67. 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.

  68. 5 stars

    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!

  69. 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??


  70. 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.

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

    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!

  72. 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.

  73. 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!

  74. 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.

  75. 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! :)

  76. 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!

  77. 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!

  78. 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?!

  79. 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.

  80. 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!

  81. 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!

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

  83. 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!

  84. 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.

  85. 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! :)

  86. 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.

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

  88. 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?

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

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

  90. 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!)

  91. 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!

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

  93. 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!

  94. 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.

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