These corn fritters are crispy cakes filled with corn kernels, cheddar cheese and seasonings, all cooked together to golden brown perfection. An easy side dish that is the perfect way to showcase summer corn!
I’m always looking for unique and exciting ways to serve vegetables. Some of my favorite options include bacon wrapped asparagus, candied carrots and these delectable corn cakes.
When summer corn is in season, I make corn fritters almost every week. They’re just that good! This recipe can be made with fresh, frozen or canned corn, which means you can enjoy these fritters all year round.
How do you make corn fritters?
This recipe starts with corn kernels, flour, a bit of sugar, baking powder, salt and pepper. Add eggs and milk to the mix, then stir to combine. The finishing touch is a handful of sliced green onions and some shredded cheddar cheese. Stir all of the ingredients together until a thick batter is formed. Heat vegetable oil in a pan, then add heaping spoonfuls of the batter. Cook the fritters on both sides until golden brown, then serve immediately and enjoy.
HOW DO YOU CUT CORN OFF THE COB?
If you’re using fresh corn for these fritters, you’ll need to remove it from the cob before you can proceed with the recipe. There are a few simple ways to remove corn from the cob without making a big mess. One option is to buy a corn stripper, which is a tool designed for this exact use. If you’d rather not buy another kitchen tool, lay an ear of corn flat on a cutting board and carefully slice the kernels off. You can also stand the ear of corn inside a large mixing bowl, then slice the kernels off so that they’re all contained within the bowl.
Tips for the perfect corn cakes
- I typically use fresh or thawed from frozen corn kernels for this recipe. You can use canned corn too, but canned corn often contains extra sodium, so you may want to cut back on the salt in the recipe.
- The batter for the fritters can be stored in the fridge for up to 4 hours before you plan to use it.
- Use a neutral flavored oil with a high smoke point, such as vegetable oil, peanut oil or safflower oil.
- Serve your fritters with a variety of toppings such as sour cream, green onions and bacon. Some people prefer to serve their fritters as a sweeter dish by adding a drizzle of honey over the top.
Corn fritter flavor variations
This is a basic recipe for corn fritters which are flavored with a hint of green onion and melted cheese. That being said, there are so many different ways to flavor your fritters!
- Sweet: Omit the cheese, pepper and green onions. Increase the amount of sugar to 1 1/2 tablespoons. Serve the fritters with a drizzle of honey.
- Protein: Add some meat to make these fritters more of a main course. I recommend trying bacon or finely diced ham.
- Mexican Style: Stir in some diced jalapeno, lime juice and fresh cilantro, and swap out the cheddar cheese with pepper jack.
How do you reheat corn fritters?
These fritters are best when served fresh from the pan, but you can also save them for later and reheat them with good results. Store the cooked fritters in the fridge, then reheat them on both sides in a hot pan with 1 tablespoon of oil, until they’re warmed through and crispy.
How do you keep fritters crispy?
The best way to keep your fritters crispy is to place the cooked fritters on a cooling rack in a single layer. If you stack the cakes on top of each other, they could steam and soften. If you’re not planning to serve the fritters immediately, you can put them in a 275 degrees F oven to stay warm.
Can you freeze corn fritters?
You can freeze corn fritters for up to two months. Place them in a single layer in a resealable plastic bag or an airtight container. Heat the frozen fritters in a pan of oil until crispy and warmed through on both sides.
These fritters are the absolute best way to enjoy fresh corn – they’re light, crispy and packed with flavor!
More side dishes you’ll love
- Green Bean Bundles
- Garlic Butter Mushrooms
- Parmesan Roasted Broccoli
- Slow Cooker Creamed Corn
- Broccoli and Cheese Casserole
Corn Fritters Video
Corn Fritters
Ingredients
- 3 cups corn kernels fresh, thawed from frozen, or canned
- 1 cup all purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 eggs
- 1/2 cup whole milk
- 1/3 cup green onions thinly sliced
- 1/2 cup shredded cheddar cheese
- vegetable oil for frying
- toppings such as sour cream, sliced green onions and crumbled bacon optional
Instructions
- Place the corn kernels, flour, sugar, baking powder, salt and pepper in a large bowl. Stir to combine.
- Add the eggs and milk. Stir until a thick batter forms. Add the green onions and cheddar cheese and gently stir to combine.
- Heat 1/2 inch of oil in a deep pan over medium high heat. Place 2 tablespoon size mounds of the fritter mixture in the pan, then flatten them.
- Cook the fritters for 3 minutes per side, or until they're golden brown and crispy. Repeat the process with any remaining batter.
- Add toppings if desired, then serve immediately.
Kathy Ellis says
A fabulous recipe. They were crunchy on the outside and light and moist inside. Very flavorful. When I was a child, my mom made them and aserved them with maple syrup or pancake syrup. I ate them with syrup tonight and they were delicious and brought back sweet memories of my mom’s wonderful cooking.
Mary says
Love this recipe! Big hit. Will definitely make again.my only change was using a sharp cheddar. I also prepared the batter the nite before and let sit in the refrigerator overnight
Nina says
We made these tonight to go with some vegetable soup. I omitted the sugar and subbed 1/2 cup of masa hair a for part of the flour. Everyone loved them and I will make them again.
Angelica says
Turned out amazing! I used canned shoepeg corn and added garlic and a little bit of paprika.
Barbara says
Amazing! I followed exactly. They are both gorgeous and delicious. I used the 10 serving recipe and all estimates were right on!
Twiggy says
LOVE this recipe!
Andi says
Our family loved these. Definitely worth using fresh corn to make them extra good.
Laurie Beahon says
I added some corn meal for crunch.