Corn Fritters
These corn fritters feature sweet corn, spicy jalapeno, and a dash of cheese. They fry up super crispy and are one of my favorite summer treats.
I love eating corn in the summer. Fresh off the cob in elotes, pan fried ,or chopped up in a salad, it is always a delicious side dish. One of my new favorite recipes is these corn fritters. They are such a treat and go great alongside any meal. They are crispy and the outside, super cheesy, and have tender corn on the inside. I grew up with my Mom making old-fashioned corn fritters, and these really bring me back. They are so easy to make too. Try them this soon, they taste like summer on your plate.
Ingredient Notes and Shopping Tips
- Corn: I used canned corn. To get 3 cups you'll need about 2 cans. If corn is in season, you can certainly use fresh corn instead. Frozen works great as well.
- Cilantro: You can leave this out or replace it with fresh parsley if you're not a fan.
- Jalapeno: This gives a pop of heat. Remove the seeds and membranes if you prefer a milder flavor.
- Lime Juice: Use fresh lime juice for the best results.
- Milk: I used whole milk.
- Oil: Use a neutral oil like canola or vegetable oil. Avoid olive oil since it has a low smoke point.
How To Make Corn Fritters
- Make the batter: Combine, corn, cilantro, green onion, jalapeno, and lime juice. Stir in dry ingredients.
- Fold in eggs, milk, and cheese.
- Cook: Heat oil in a large pan. Scoop batter into the pan using an ice cream scoop.
- Cook for 3-4 minutes per side or until golden brown.
- Serve: Garnish with lime juice, sour cream, and green onions.
Tips and Tricks
- Round Shape: Use an ice cream scoop for round, evenly sized fritters. I also like to use an egg mold to keep them perfectly round.
- Use a hot pan: Put fritters into the pan only once the oil is hot. Never put into a cold pan.
- Don't Cook Over High Heat: Cook over medium heat. High heat may burn the outside while leaving the inside raw. Higher heat also increases the risk of oil splatter.
- Press Press Press: Press down on each side when frying for an ultra crispy fritter. (Just like you do when making hashbrowns.)
- Keep Warm: Use your oven set to the keep warm function to keep warm while you finish frying the rest of the batch. This helps keep them nice and toasty until you're ready to serve.
While it can be done, it doesn’t give you the same flavor or texture that frying does. Overall, it is possible, but I suggest pan frying instead.
Serve With
BBQ Pork Tenderloin: Juicy and flavorful!
Nashville Hot Chicken: Just like KFC!
Fried Steak: With white gravy.
Ribs: Fall off the bone tender!
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📖 Recipe
Corn Fritters
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Ingredients
- 3 Cups Corn I Used 2 Cans
- ¼ Cup Cilantro or Parsley Roughly Chopped
- ¼ Cup Green Onion Diced
- 1 Jalapeno Diced
- 1 Tablespoon Lime Juice Freshly Squeezed
- 1 Cup Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Chili Powder
- 2 Eggs
- ¼ Cup Whole Milk
- 2 Cups Monterey Jack Cheese Shredded
- Vegetable Oil For Frying
- Green Onions, Sour Cream, and Lime Juice If Desired, For Garnish
Instructions
- In a large bowl, combine corn, cilantro, green onion, jalapeno, and lime juice.
- Stir in salt, flour, baking powder, pepper, and chili powder.
- Stir in eggs, milk, and cheese.
- Heat oil in a large skillet. Scoop batter into pan using an ice cream scoop. If you want perfectly round fritters use a mold like this.
- Heat for 3-4 minutes per side, pressing down as you go.
- Drain on paper towels. Garnish with lime juice, sour cream, and green onions if desired.
Notes
- Corn: I used canned corn. To get 3 cups you'll need about 2 cans. If corn is in season, you can certainly use fresh corn instead. Frozen works great as well.
- Cilantro: You can leave this out or replace it with fresh parsley if you're not a fan.
- Jalapeno: Remove the seeds and membranes if you prefer a milder flavor.
- Lime Juice: Use fresh lime juice for the best results.
- Milk: I used whole milk.
- Oil: Use a neutral oil like canola or vegetable oil. Avoid olive oil since it has a low smoke point.
- Round Shape: Use an ice cream scoop for round, evenly sized fritters. I also like to use an egg mold to keep them perfectly round.
- Use a hot pan: Put fritters into the pan only once the oil is hot. Never put into a cold pan.
- Don't Cook Over High Heat: Cook over medium heat. High heat may burn the outside while leaving the inside raw. Higher heat also increases the risk of oil splatter.
- Press Press Press: Press down on each side when frying for an ultra-crispy fritter. (Just like you do when making hashbrowns.)
- Keep Warm: Use your oven set to the keep warm function to keep warm while you finish frying the rest of the batch. This helps keep them nice and toasty until you're ready to serve.
Nutrition
I think the reason Ron asked about the flour is because I’ve read your recipe three times and I can’t find when to put in the flour. Id guess when baking soda and salt goes in. But I’m not that good of a reader anymore.
Hi there Friend. It's not you it's me! 🙂 I made an error in the recipe, it is fixed and corrected now. I apologize for any confusion!