• Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Dinner at the Zoo

  • All Recipes
  • Dinner
  • Appetizers
  • Dessert
  • One Pot Meals
  • Slow Cooker
  • Asian Food

Home » Side Dishes » Corn Fritters Recipe

Published: April 22, 2020 Last Modified: April 22, 2020 By Sara 31 Comments

Corn Fritters Recipe

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
These crispy corn fritters are easy to make and are the perfect appetizer or lighter main course. #corn #dinneratthezoo

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.

These crispy corn fritters are easy to make and are the perfect appetizer or lighter main course. #corn #dinneratthezoo These crispy corn fritters are easy to make and are the perfect appetizer or lighter main course. #corn #dinneratthezoo

A stack of corn fritters topped with bacon, sour cream and green onions.

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.

Flour, corn and seasonings in a mixing bowl.

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.

Corn batter topped with green onions and shredded cheese.

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.

Corn cakes in a pan of oil.

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.

A plate of corn fritters garnished with parsley, and topped with sour cream.

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

A stack of corn fritters topped with bacon, sour cream and green onions.
Print Pin
5 from 23 votes

Corn Fritters

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!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 217kcal
Author Sara Welch

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.

Nutrition

Calories: 217kcal | Carbohydrates: 33g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 436mg | Potassium: 271mg | Fiber: 2g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!
  • Facebook
  • Twitter
  • Email

Filed Under: Side Dishes

FREE TOOLKIT: 5 Secrets to Meal Planning

Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

    ​
    ​

    Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

    « Grilled Lobster Tail
    Panzanella Salad »

    Comments

    1. Kathy Ellis says

      January 12, 2023 at 10:58 pm

      5 stars
      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.

      Reply
    2. Mary says

      November 21, 2022 at 7:02 am

      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

      Reply
    3. Nina says

      November 17, 2022 at 5:28 pm

      5 stars
      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.

      Reply
    4. Angelica says

      November 7, 2022 at 6:25 pm

      5 stars
      Turned out amazing! I used canned shoepeg corn and added garlic and a little bit of paprika.

      Reply
    5. Barbara says

      September 4, 2022 at 10:50 am

      Amazing! I followed exactly. They are both gorgeous and delicious. I used the 10 serving recipe and all estimates were right on!

      Reply
    6. Twiggy says

      September 27, 2021 at 11:32 am

      5 stars
      LOVE this recipe!

      Reply
    7. Andi says

      September 25, 2021 at 4:58 am

      5 stars
      Our family loved these. Definitely worth using fresh corn to make them extra good.

      Reply
    8. Laurie Beahon says

      September 6, 2021 at 8:44 am

      5 stars
      I added some corn meal for crunch.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More

    Winter Soups

    A bowl of ham and potato soup loaded with veggies in a creamy broth.

    Ham and Potato Soup

    A bowl of slow cooker beef stew with meat, carrots, potatoes and peas.

    Slow Cooker Beef Stew

    A bowl of slow cooker chili topped with shredded cheese, sour cream and green onions.

    Slow Cooker Chili

    A bowl full of slow cooker chicken tortilla soup with avocado, sour cream and tortilla strips.

    Slow Cooker Chicken Tortilla Soup

    A bowl of pumpkin soup topped with bacon and pumpkin seeds.

    Pumpkin Soup with Bacon

    This ham bone soup is loaded with beans and veggies and is the perfect way to use up leftover ham!

    Ham Bone Soup (Slow Cooker)

    More Posts from this Category

    Featured Recipes

    Steak kabobs with mushrooms, red onion and bell peppers, brushed with garlic butter.

    Steak Kabobs with Garlic Butter

    A sheet pan of seafood boil with shrimp, lobster tail, sausage, corn and potatoes.

    Seafood Boil Recipe

    This one pot chicken with cheddar broccoli rice combines classic flavors for a quick and easy dinner. Chicken thighs are cooked with a creamy cheesy broccoli cheddar rice for a complete meal without all the cleanup.

    Chicken Broccoli and Rice Casserole

    A slow cooker full of cooked chicken breasts topped with marsala wine and mushroom sauce.

    Slow Cooker Chicken Marsala

    FREE TOOLKIT: 5 Secrets to Meal Planning

    Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

      ​
      ​

      Categories

      Sites I am featured In
      PRIVACY POLICY ACCESSIBILITY STATEMENT © Sara Welch and Dinner at the Zoo® LLC, 2015-2022.
      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • Twitter
      • About Me
      • Contact Me
      • All Recipes
      • Dinner
      • Appetizers
      • Dessert
      • One Pot Meals
      • Slow Cooker
      • Asian Food