Corn Fritters
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Corn fritters are crispy on the outside, tender on the inside, and bursting with corn’s sweetness in every bite. They’re quick, easy, and perfect as a side dish, appetizer, or a snack. I also love how they work with fresh or canned corn, so I can make them anytime.
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I love making these for brunch or lazy weekend lunches, especially when I want something savory but still light. The batter is simple but full of flavor, and I always add green onion and black pepper for extra kick. I like how they turn golden brown in just minutes, and I sometimes mix in cheese or chopped herbs depending on what I have. These fritters never last long in my kitchen!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Corn Fritters
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I keep this recipe super simple, and once you’ve made it once, you’ll see how easy they are. Here’s how I make these crispy, golden fritters:
Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. This is the base of your corn fritter batter, and it’s what gives it structure and a light texture.
I’ve been using this set of glass mixing bowls for years; they don’t stain or warp, and the sizes are just right for tossing together batters like this.
Add the wet ingredients
Pour in the milk and crack in the egg. Stir until the batter is smooth with no lumps. It should be thick but still pourable like pancake batter. A silicone whisk makes it easy to mix everything without scratching your bowl.
Fold in the flavor
Now add the drained corn kernels, chopped green onions, and melted butter. Stir gently to combine everything. The corn and green onions give it that fresh, sweet-savory balance I love.
I usually chop the green onions with these kitchen shears, super quick and no cutting board needed.
Get the skillet ready
Heat a skillet or frying pan over medium heat. Add enough vegetable oil to lightly coat the bottom; you don’t need to deep-fry, just a shallow fry works perfectly here. If I want extra crispy edges, I grab my cast iron skillet because it keeps the heat steady and even.
Spoon and fry
Drop heaping spoonfuls of the batter into the hot pan. Gently press them down with the back of your spoon to flatten. Cook for about 2–3 minutes per side, or until they’re golden brown and crispy.
A cookie scoop helps get each fritter the same size so they cook evenly, and a small silicone spatula is perfect for flipping them without breaking the crust.
Drain and cool
Transfer the fritters to a paper towel-lined plate to soak up any extra oil. I sometimes move them to a wire rack if I’m making a big batch so they stay crisp.
I sometimes move them to a wire cooling rack if I’m making a big batch so they stay crisp and don’t steam underneath.
Serve and enjoy
Serve warm with a dollop of sour cream, salsa, or even a bit of avocado. They’re perfect for brunch, snacking, or serving as a fun side dish with dinner.
Equipment
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, chopped green onions, and melted butter until well combined.1 cup whole kernel corn, ½ cup milk, 1 large egg, ¼ cup chopped green onions, 2 tablespoons butter
- Heat a skillet over medium heat and add enough vegetable oil to coat the bottom. Drop heaping spoonfuls of the batter into the hot pan, gently flattening them into fritters.Vegetable oil
- Cook for 2–3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining batter.
- Serve warm as-is or with a dipping sauce of your choice—perfect for brunch, picnics, or anytime munchies!
Notes
- Corn: Fresh, frozen, or canned corn all work. Just make sure to drain canned corn and pat it dry.
- Add-ins: Toss in some shredded cheese, chopped chives, or a pinch of cayenne pepper if you want more flavor.
- Texture: Don’t overmix the batter—stir just until combined for tender fritters.
- Oil: Use a neutral oil like vegetable or avocado oil for frying.
- Batch cooking: Keep finished fritters warm in the oven on a wire rack at 200°F while you fry the rest.
- Spice it up: A little garlic powder, onion powder, or smoked paprika adds depth.
- Spoon size: Use a tablespoon or small cookie scoop for evenly sized fritters.
- Drain well: Paper towels or a wire rack help soak up or drip off any extra oil—no soggy bottoms here!
Storage and Reheating Instructions
- Fridge: If you have leftovers, let the fritters cool completely before storing. Pop them in an airtight container and keep them in the fridge for up to 3 days.
- Reheat: To reheat, I like to warm them in a skillet, air fryer, or the oven so they stay crispy. Microwaving works too, but you’ll lose a bit of that crunch.
- Freeze: You can also freeze them for up to a month; just layer with parchment paper and reheat straight from frozen in the oven.
Nutrition
Recipe Notes and Tips
I like to keep things flexible in the kitchen, so here are some little tips to help you get the best results every time:
- Corn: Fresh, frozen, or canned corn all work. Just make sure to drain canned corn and pat it dry.
- Add-ins: Toss in some shredded cheese, chopped chives, or a pinch of cayenne pepper if you want more flavor.
- Texture: Don’t overmix the batter—stir just until combined for tender fritters.
- Oil: Use a neutral oil like vegetable or avocado oil for frying.
- Batch cooking: Keep finished fritters warm in the oven on a wire rack at 200°F while you fry the rest.
- Spice it up: A little garlic powder, onion powder, or smoked paprika adds depth.
- Spoon size: Use a tablespoon or small cookie scoop for evenly sized fritters.
- Drain well: Paper towels or a wire cooling rack help soak up or drip off any extra oil—no soggy bottoms here!
How to Store Leftover Corn Fritters
If you have leftovers, let the fritters cool completely before storing. Pop them in an airtight container and keep them in the fridge for up to 3 days. To reheat, I like to warm them in a skillet, air fryer, or the oven so they stay crispy.
Microwaving works too, but you’ll lose a bit of that crunch. You can also freeze them for up to a month; just layer with parchment paper and reheat straight from frozen in the oven.
What to Serve With Corn Fritters
These easy corn fritters make a great side dish or snack, but they also love company. I usually pair them with a green salad, a dollop of sour cream or Greek yogurt, or even salsa if I’m feeling zesty.
They’re also great with egg casserole for brunch, or next to grilled tofu or veggies for dinner. And if you want to go full comfort mode, try them with a little cheese melted on top.
More Corn Recipes You Will Love
I love having easy recipes ready to go, especially ones that work for brunch, snacks, or quick dinners. If you’re into corn fritters, here are a few more to try:
