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Corn Fritters

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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.

a stack of 4 corn fritters topped with sour cream and green onions.

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.

What Are Corn Fritters

Corn fritters are fried patties that are made from a thick batter featuring you guessed itcorn. They can be deep-fried, pan-fried, and even baked. They are less sweet than corn cakes.  They're also different from hushpuppies which use cornmeal instead of corn kernels.

Why I Love This Recipe

  1. Super Crispy: Pressing them down as you fry makes them super crunchy.
  2. Flavorful: Jalapeno, lime juice, and chili powder make these anything but bland.
  3. Easy to make: You can pan fry these up in any skillet in less than 15 minutes.

a clear glass bowl of corn, green onions, and chopped cilantro.

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

  1.  Make the batter: Combine, corn, cilantro, green onion, jalapeno, and lime juice. Stir in dry ingredients.
  2. Fold in eggs, milk, and cheese.
  3. Cook: Heat oil in a large pan.  Scoop batter into the pan using an ice cream scoop.
  4. Cook for 3-4 minutes per side or until golden brown.
  5. Serve: Garnish with lime juice, sour cream, and green onions.

a four image collage showing the mixing and frying steps of corn fritters.

Can You Bake Them Instead?

While it can be done, it doesn’t give you the same flavor or texture that frying does. Air frying is also an option if you are trying to make these a bit healthier. Overall, it is possible, but I suggest pan frying instead.

Making Ahead

These are best enjoyed right after frying. However, you can mix the batter up to 24 hours in advance so they're ready to go when you get home for dinner.

Leftovers

  1. Storage: Store in the refrigerator for up to 3 days. I like to place a paper towel between the layers to absorb the extra moisture as well as any grease.
  2. Reheating: You can reheat them in the oven, or in a frying pan. I do not recommend reheating them in the microwave because this will make them soggy. Heat for 1-2 minutes per side or until warmed.
  3. Freezing: They freeze well for up to 3 months. Thaw in the refrigerator before reheating

Tips and Tricks

  1. 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.
  2. Use a hot pan: Put fritters into the pan only once the oil is hot. Never put into a cold pan.
  3. 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.
  4. Press Press Press: Press down on each side when frying for an ultra crispy fritter. (Just like you do when making hashbrowns.)
  5. 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.a stack of pan fried corn fritters garnished with sour cream and green onions.

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

Corn Fritters

Ultra crispy on the outside with the sweet flavor of corn on the inside.  You'll be making these all summer long!
 
5 from 19 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American, Southern
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 7 Servings
Calories: 275kcal

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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
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Instructions

  • In a large bowl, combine corn, cilantro, green onion, jalapeno, and lime juice.
  • Stir in salt, 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

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: 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.
Tips and Tricks
  1. 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.
  2. Use a hot pan: Put fritters into the pan only once the oil is hot. Never put into a cold pan.
  3. 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.
  4. Press Press Press: Press down on each side when frying for an ultra-crispy fritter. (Just like you do when making hashbrowns.)
  5. 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

Calories: 275kcal | Carbohydrates: 29g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 364mg | Potassium: 286mg | Fiber: 2g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 5mg | Calcium: 290mg | Iron: 2mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!

 

 

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13 Comments

  1. In a couple of weeks I am going to have plenty of fresh garden corn. This will be perfect! I love that I can use frozen too!

  2. 5 stars
    I loved these corn fritters, the outside was perfectly crispy and delicious, could not get enough, definitely using this recipe again!

  3. 5 stars
    This is my kind of food! Savory and delicious! Full of incredible flavor. Corn, a bit of cheese, peppers, and spices fried up in skillet...I am so all over this! Love it! Yum!

  4. 5 stars
    Yummy! I love fresh summertime corn. This really showcases the flavors of the season. Thanks for this delicious recipe!