Corn Fritters: a family-table method

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

These corn fritters are crunchy cakes filled with corn kernels, cheddar cheese and seasonings, all cooked together to golden brown perfection. An straightforward side dish that is the reliable way to showcase summer corn!

I’m always looking for unique and exciting ways to serve vegetables. Some of my go-to side dishes include carrot souffle, fig salad, mushroom risotto, corn souffle, bacon wrapped asparagus, candied carrots and these delectable corn cakes.

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.

Corn Fritters Ingredients

To make this recipe, you will need corn kernels, flour, sugar, baking powder, kosher salt, black pepper, eggs, milk, green onions, cheddar cheese and vegetable oil.

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 you have a thick batter. Heat vegetable oil in a skillet or pan, then add heaping spoonfuls of the batter. Cook the fritters on both sides until golden brown, and drain them on paper towels. Serve immediately and enjoy.

Flour, corn and seasonings in a mixing bowl.

Tips For The Reliable 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.
Use a neutral flavored oil with a high smoke point, such as vegetable oil, canola 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. You could also serve a dip for the fritters such as kitchen-made ranch dressing.
Pair your fritters with main course options such as baked chicken tenders, steamed clams, pesto chicken, baked cod or sirloin steak.

Quick Tip

The batter for the fritters can be stored in the fridge for up to 4 hours before you plan to use it.

Corn batter topped with green onions and shredded cheese.

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, garlic powder and fresh cilantro, and swap out the cheddar cheese with pepper jack.

Recipe FAQs

How do you reheat corn fritters?

These fritters are finest when served fresh from the pan. 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.

How do you keep fritters crunchy?

The finest way to keep your fritters crunchy is to place them on a cooling rack in one 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.

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 unfussy 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. Slice the kernels off so that they’re all contained within the bowl.

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 crunchy and warmed through on both sides.

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

These fritters are the absolute finest way to enjoy fresh corn – they’re light, crunchy and packed with flavor!

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Corn Fritters Video

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Add as Google preferred source Authorthe Makdob kitchen A stack of corn fritters topped with bacon, sour cream and green onions.

These corn fritters are crunchy cakes filled with corn kernels, cheddar cheese and seasonings, all cooked together to golden brown perfection. An straightforward side dish that is the reliable way to showcase summer corn! Time Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Course Side Dish
Cuisine American
Serves 6

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 crunchy. Repeat the process with any remaining batter.
Add toppings if desired, then serve immediately.

Notes

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.
Use a neutral flavored oil with a high smoke point, such as vegetable oil, canola oil, peanut oil or safflower oil.