Easy Corn Fritters
These easy corn fritters are golden, crispy, and packed with sweet corn flavor. Made with simple pantry staples and ready in under 30 minutes, they are perfect as a snack, appetizer, brunch dish, or quick side served with sour cream or garlic aioli.
Equipment
- Large Mixing Bowl
- whisk
- Large skillet or cast-iron pan
- Spoon or cookie scoop
- Paper towels
- plate
Ingredients
Corn Fritter Batter
- 3 cups corn kernels fresh, thawed frozen, or well-drained canned corn
- 1 cup all-purpose flour or gluten-free 1:1 flour blend
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 2 large eggs lightly beaten
- 3/4 cup heavy cream whole milk may be used for a lighter fritter
For Frying and Serving
- vegetable oil for frying, about 1/4 inch in the skillet
- sliced scallions for serving; chives or thinly sliced red onion may be used instead
- sour cream or garlic aioli for dipping
Instructions
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, and baking powder until evenly combined.
- Add the wet ingredients. Pour in the lightly beaten eggs and heavy cream. Stir just until a thick, smooth batter forms and no dry flour streaks remain. Do not overmix.
- Fold in the corn. Add the corn kernels and gently fold them into the batter until evenly coated. The batter should be thick enough to hold its shape when spooned.
- Heat the oil. Pour about 1/4 inch of vegetable oil into a large skillet or cast-iron pan over medium heat. Heat until the oil shimmers and a small drop of batter sizzles immediately on contact, about 2 to 3 minutes. The ideal oil temperature is about 350°F.
- Fry the fritters. Working in batches, drop heaping spoonfuls of batter, about 3 tablespoons each, into the hot oil. Gently flatten each portion with the back of a spoon into a round patty shape.
- Cook until golden. Fry the fritters for 2 to 3 minutes per side, or until deep golden brown and cooked through. Avoid crowding the pan so the oil stays hot and the fritters become crisp.
- Drain and keep warm. Transfer the cooked fritters to a paper towel-lined plate to absorb excess oil. If making a large batch, keep the finished fritters warm in a 200°F oven while frying the remaining batter.
- Serve. Plate the fritters while warm, top with sliced scallions, and serve immediately with sour cream or garlic aioli for dipping.
Notes
Corn options: Fresh corn cut straight from the cob gives the sweetest summer flavor, but thawed frozen corn or well-drained canned corn also work beautifully.
Oil temperature tip: Make sure the oil is hot before frying. If the oil is not hot enough, the fritters may absorb too much oil and turn greasy instead of crisp.
Moisture tip: Pat frozen or canned corn very dry before adding it to the batter to prevent loose batter and oil splatter.
Troubleshooting: If the fritters fall apart in the pan, the batter is likely too wet. Stir in 1 to 2 extra tablespoons of flour before continuing.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in an air fryer at 375°F for 3 to 4 minutes to restore crispiness. Avoid microwaving, as it can soften the fritters.
Variations: For cheesy corn fritters, stir in 1/2 cup shredded sharp cheddar. For a spicy version, add 1/4 teaspoon cayenne pepper or finely diced jalapeño. For a fresh herb flavor, mix in chopped cilantro or parsley.