Corn Fritters
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Corn fritters are little pan-fried cakes of sweet corn in a light batter, crisp at the edges and tender in the middle. I make them most at the weekend, when I want something savory for brunch, and I have corn to use up.
After years of frying these, I’ve learned it comes down to one thing: how dry the corn is before it goes into the batter. Fresh, frozen, or canned corn all work, so I can make them any time of year.
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Why You’ll Love This Recipe
- They come together from basics: a can of corn, flour, an egg, and a few things you probably already have.
- The batter takes one bowl and just a couple of minutes, then it goes straight into the pan.
- They aren’t tied to sweet-corn season; frozen or canned corn makes them a year-round side.
- They crisp at the edges and stay tender in the middle, which makes them good hot from the pan or at room temperature on a brunch table.
- They scale up for a crowd and reheat without turning to mush.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
- Corn. Fresh, frozen, or canned all work. Whatever you use, drain it well and pat it dry, because wet corn is the main reason fritters turn out soggy instead of crisp. The same sweet kernels go into my cheesy corn casserole when I want corn baked into a side instead.
- All-purpose flour and baking powder. The flour holds everything together, and the baking powder gives the fritters a lighter, slightly puffed texture rather than a dense pancake. Half a teaspoon of baking powder is enough; more than that and they taste of raw flour.
- Egg and milk. These bind the batter and help it set as it fries. Use whatever milk you have on hand.
- Green onions. Chopped and folded through the batter, not just scattered on top. They give the sweet corn a savory edge that makes the fritters taste like more than fried batter. It’s honest vegetable cooking, with nothing it’s trying to imitate.
- Butter and oil for the pan. The butter is for frying the fritters, not for the batter. A thin coat of neutral oil in the pan is all you need, since this is a shallow fry rather than deep frying.
How to Make Corn Fritters
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Make the batter
Whisk the flour, baking powder, salt, and pepper together in a large bowl. Pour in the milk, crack in the egg, and stir until smooth. You’re after a batter that’s thick but still drops off a spoon, close to pancake batter.
If it’s stiff, add a splash more milk, since the most common mistake is making it too thick. Fold in the drained corn and green onions last, stirring just until combined.
Fry the fritters
Heat a thin layer of oil in a skillet over medium heat, adding a little butter for flavor if you like. Give it a minute to come up to temperature; the batter should sizzle when it hits the pan.
Drop in heaping spoonfuls, press each one down gently to flatten, and cook about 2 to 3 minutes a side until golden brown.
Keep the heat at medium: too low and they soak up oil and go greasy, too high and the outsides brown before the middles set. Fry in batches so you don’t crowd the pan and drop the oil temperature.
Drain and keep warm
Lift the fritters onto a wire rack set over a tray, or a paper-towel-lined plate, to shed the extra oil. If you’re frying a big batch, hold them in a low oven at 200°F (93°C) so they stay crisp while you finish the rest.
Recipe Notes and Expert Tips
- Dry the corn well. Canned and frozen corn hold a surprising amount of water. Drain, then blot the kernels dry with a towel, which is what separates crisp fritters from soft, pale ones.
- Don’t overmix once the corn goes in. Stir just until the batter comes together. Overworking it develops the flour and gives you dense, tough fritters.
- Season a little more than feels right. Corn is sweet and the batter is mild, so they can taste flat if you’re timid with the salt and pepper.
- Give the oil a minute. Fritters dropped into cool oil spread, soak it up, and are more likely to fall apart. Wait for a test drop of batter to sizzle before you start.
- Cook in batches. Three or four at a time keeps the oil hot. A crowded pan steams the fritters instead of frying them.
Recipe Variations
- Fold a handful of grated cheddar through the batter when you want them richer; it melts into the fritters and crisps where it meets the pan. I’ve tested this one plenty and keep making it.
- For heat, I’ve tested a quarter teaspoon of cayenne or smoked paprika in the dry mix, which lifts the corn without taking over.
- To turn these into zucchini and corn fritters, grate one small zucchini, salt it, and wring it out in a towel until it stops releasing water before folding it in, or the extra moisture loosens the batter and nothing crisps. I haven’t built that into the base recipe here; for a tested version that balances the two, my crispy vegetable fritters use sweetcorn, zucchini, and carrot together.
How to Store Leftovers
Make-ahead and leftovers are two different things here. You can mix the batter up to a day ahead and keep it covered in the fridge; stir it before frying, since the corn settles. Fry just before serving, because fritters are at their best straight from the pan.
For cooked leftovers, cool the fritters completely, then store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet, a hot oven, or an air fryer to bring back the crisp; the microwave warms them through but leaves them soft. They also freeze for up to a month: layer them between parchment, freeze flat, and reheat straight from frozen in the oven.
What to Serve With Corn Fritters
These are a side as much as a snack, so I build the plate around them. A crisp, easy green salad with toasted pecans balances the fritters and keeps the plate from feeling heavy.
For dipping, sour cream or a spoonful of salsa is the classic move, with a little hot sauce if you want it. When I serve them for brunch, I set them next to a make-ahead egg casserole and let everyone help themselves.
FAQs
Yes, canned corn is the easiest option and works well. Drain it thoroughly and pat the kernels dry first, or the extra liquid loosens the batter, and the fritters won’t crisp. Fresh and frozen corn work the same way; thaw and drain frozen corn before using it.
Usually it’s wet corn or oil that isn’t hot enough. Dry the corn, let the oil heat fully before the first fritter goes in, and fry only a few at a time so the pan stays hot.
I pan-fry these for the crispest result, and I haven’t tested them baked from raw, since the batter is built for the skillet. An air fryer does a good job of reheating leftover fritters, though.
Yes. Whole milk gives the richest batter, since the fat helps it bind, but low-fat milk and non-dairy options like oat, almond, or soy all work here. Use whatever you have in the fridge.
More Corn Recipes You Will Love
Corn is one of those ingredients I keep a few recipes on hand for, so there’s always something to make with a can or a couple of cobs, and here are a few more I come back to:
- Chipotle Corn Salsa. When I want a make-ahead dip or taco topping that tastes even better the next day.
- Chili Lime Corn on the Cob. If you’d rather use the oven than the grill, with a spicy, citrusy edge.
- Pesto Corn on the Cob. For something richer, with basil pesto and vegetarian Parmesan over oven-roasted cobs.
- Fluffy Southern Cornbread. Sweet but not like cake, and good warm from a hot oven.
Ingredients
- 1 cup whole kernel corn drained
- 1 cup all-purpose flour
- ½ cup milk
- 1 large egg
- ½ teaspoon baking powder
- Salt and black pepper to taste
- ¼ cup chopped green onions
- 2 tablespoons butter melted
- Vegetable oil for frying
Video
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper.1 cup all-purpose flour, ½ teaspoon baking powder, Salt and black pepper
- Add the milk and egg, stirring until you get a smooth batter. Fold in the corn and chopped green onions until well combined.1 cup whole kernel corn, ½ cup milk, 1 large egg, ¼ cup chopped green onions
- Heat a skillet over medium heat and add a little butter or vegetable oil. Once hot, drop spoonfuls of the batter into the skillet and gently flatten them to form fritters.Vegetable oil, 2 tablespoons butter
- Cook for 2–3 minutes per side, or until golden brown and crispy, then transfer the fritters to a paper towel-lined plate to drain any excess oil. Repeat with the remaining batter.
- Serve warm as-is or with a dipping sauce of your choice—perfect for brunch, picnics, or anytime munchies!
Notes
Nutrition
