Skip to content
Afoodrink logo
Corn Fritters: fresh corn fritters — Snacks recipe | AfoodrinkSnacks

Corn Fritters

These golden corn fritters are crisp at the edges, tender in the middle, and easy to make with fresh, frozen, or canned corn. Serve them with sour cream, hot sauce, or a squeeze of lime for a quick snack or light meal.

Total

35 min

Servings

Makes about 12 fritters; serves 4

Level

Easy

Corn fritters are one of the easiest ways to turn a few cups of corn into something warm and satisfying. The batter comes together in one bowl, and the fritters cook quickly in a skillet.

You can make them in summer with fresh corn cut from the cob, or use frozen or canned corn any time of year. A little flour and egg hold everything together, while scallions and paprika add flavor without making the recipe complicated.

Serve corn fritters as a snack, a side dish, or a simple lunch with a salad. They are especially good hot from the pan, when the edges are still crisp.

01What you'll need

Ingredients

12 items · Makes about 12 fritters; serves 4

  • 2 cups corn kernels, fresh, thawed frozen, or well-drained canned
  • 2 large eggs
  • 1/3 cup milk
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon smoked paprika or sweet paprika
  • 1/4 teaspoon black pepper
  • 2 scallions, thinly sliced
  • 1/2 cup shredded cheddar cheese, optional
  • 2 to 4 tablespoons neutral oil, such as canola, vegetable, or sunflower oil
  • Sour cream, lime wedges, hot sauce, or chopped cilantro, for serving

02How to make it

Step-by-step

  1. 1. Prepare the corn

    If using fresh corn, cut the kernels from the cob. If using frozen corn, thaw it and pat it dry with a clean towel. If using canned corn, drain it well. Extra moisture can make the fritters soft instead of crisp.

  2. 2. Whisk the wet ingredients

    In a large bowl, whisk the eggs and milk until smooth. This helps the batter mix evenly and keeps pockets of dry flour from forming later.

  3. 3. Add the dry ingredients

    Add the flour, baking powder, salt, paprika, and black pepper to the bowl. Stir just until you have a thick batter. Do not overmix; overmixing can make fritters a little tough.

  4. 4. Fold in the corn

    Add the corn, scallions, and cheddar, if using. Fold means to gently stir from the bottom of the bowl up and over the mixture. The batter should be thick enough to hold its shape on a spoon.

  5. 5. Heat the skillet

    Place a large nonstick or cast-iron skillet over medium heat. Add 1 to 2 tablespoons of oil. The oil is ready when a tiny bit of batter sizzles as soon as it touches the pan.

  6. 6. Cook the fritters

    Spoon 2-tablespoon portions of batter into the skillet, leaving space between each one. Gently flatten each mound with the back of the spoon. Cook for 2 to 3 minutes, until the bottoms are golden brown.

  7. 7. Flip and finish

    Turn the fritters carefully with a spatula. Cook for another 2 to 3 minutes, until golden on the second side and cooked through in the center. Adjust the heat if they brown too quickly.

  8. 8. Drain and serve

    Transfer the fritters to a plate lined with paper towels or a wire rack. Sprinkle with a small pinch of salt while hot. Repeat with the remaining batter, adding more oil to the pan as needed. Serve warm with sour cream, lime, hot sauce, or herbs.

03From our kitchen

Cook's tips

  • Make-ahead: You can mix the dry ingredients and prep the corn and scallions up to 1 day ahead. For the best texture, mix the full batter just before cooking.
  • Storage: Refrigerate cooked fritters in an airtight container for up to 3 days. Let them cool first so steam does not make them soggy.
  • Reheating: Reheat fritters in a 375°F oven or air fryer for 6 to 8 minutes, until hot and crisp. A skillet over medium-low heat also works. The microwave is fast, but it softens the edges.
  • Corn swaps: Fresh corn gives the sweetest flavor, but frozen corn works very well. If using canned corn, drain it thoroughly and pat it dry.
  • Flour swaps: You can replace up to half of the all-purpose flour with cornmeal for a more rustic texture. A cup-for-cup gluten-free flour blend also works, though the fritters may be a bit more delicate.
  • Flavor ideas: Add diced jalapeño, chopped cilantro, a pinch of cayenne, crumbled feta, or a handful of cooked chopped bacon. Keep add-ins small so the fritters hold together.

Cook's note

If the first batch falls apart, the batter may be too loose or the pan may not be hot enough. Stir in 1 to 2 extra tablespoons of flour and give the oil another minute to heat before cooking the next batch.

04Frequently asked

Questions & answers

Can I use frozen corn for corn fritters?

Yes. Thaw the corn first, then pat it dry. Frozen corn has extra moisture on the surface, and drying it helps the fritters brown instead of steam.

Why are my corn fritters soggy?

Soggy fritters usually come from too much moisture, a crowded pan, or oil that is not hot enough. Drain the corn well, cook in batches, and wait for the batter to sizzle when it hits the skillet.

Can I bake corn fritters instead of frying them?

Yes, but they will be less crisp. Spoon the batter onto a parchment-lined baking sheet, brush or spray with oil, and bake at 425°F for about 15 to 18 minutes, flipping halfway through.

Can I make the batter ahead of time?

It is better to cook the batter soon after mixing because the baking powder starts working once it gets wet. If needed, you can refrigerate the batter for 1 to 2 hours, but the fritters may be slightly less fluffy.

What should I serve with corn fritters?

Serve them with sour cream, Greek yogurt, salsa, hot sauce, lime wedges, or a simple green salad. They also pair well with eggs for brunch or grilled chicken for dinner.

05Keep cooking

You might also like

Buffalo Chicken Dip: easy buffalo chicken dip with cream cheese — Snacks recipeSnacks

Buffalo Chicken Dip

Creamy, tangy, and a little spicy, this buffalo chicken dip is built for game day, movie night, and casual parties. It bakes up hot and scoopable with simple ingredients and plenty of room for easy swaps.

40m8–10 servingsEasy
Creamy Fruit Dip: cream cheese fruit dip — Snacks recipeSnacks

Creamy Fruit Dip

This easy fruit dip is cool, lightly sweet, and ready in about 10 minutes. Serve it with sliced apples, berries, grapes, melon, or any fruit that needs a little creamy sidekick.

10m8 servingsEasy
Sausage Balls: cheddar sausage balls with biscuit mix — Snacks recipeSnacks

Sausage Balls

These cheesy sausage balls are a warm, savory snack made with breakfast sausage, cheddar, and biscuit baking mix. Serve them for game day, brunch, holidays, or any time you need a make-ahead bite that disappears fast.

35mAbout 36 sausage ballsEasy
Pimento Cheese: Southern pimento cheese spread — Snacks recipeSnacks

Pimento Cheese

This creamy Southern-style pimento cheese is sharp, tangy, and easy to stir together in about 15 minutes. Serve it with crackers, tuck it into sandwiches, or spoon it onto burgers and baked potatoes.

15mMakes about 2 1/2 cupsEasy