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Golden, crispy on the outside and soft inside, these corn fritters are slightly sweet, savory, and perfect as a snack, side dish, or breakfast bite.
Ingredients
- 1 1/2 cups corn kernels (fresh, frozen thawed, or canned and drained)
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika (optional)
- 2 green onions, finely chopped
- 1/4 cup milk
- 1 large egg
- 1/2 cup shredded cheddar cheese (optional but recommended)
- 1–2 tbsp chopped parsley or cilantro (optional)
- Oil for frying (vegetable or canola)
Some ingredients are available to purchase HERE
Instructions
1. Make the batter
In a bowl, whisk together:
- flour
- baking powder
- salt
- pepper
- paprika
In another bowl, mix:
- egg
- milk
Add wet ingredients to dry ingredients and stir until just combined.
Fold in:
- corn
- green onions
- cheese (if using)
- herbs (if using)
The batter should be thick and scoopable.
2. Heat the oil
Heat about 1/4 inch of oil in a skillet over medium heat until shimmering.
3. Fry the fritters
- Drop spoonfuls of batter into the pan.
- Flatten slightly with the back of a spoon.
- Cook 2–3 minutes per side until golden brown and crisp.
- Work in batches so the pan isn’t crowded.
4. Drain and serve
Remove fritters and drain on paper towels.
Serving Ideas
- Sour cream or Greek yogurt dip
- Hot honey drizzle
- Salsa or avocado crema
- Alongside eggs for breakfast
Tips
- Don’t overmix the batter or fritters can turn dense.
- Frozen corn works great and adds extra sweetness.
- For extra crunch, add a tablespoon of cornmeal or panko to the batter.
If you want, I can also give you a baked version, gluten-free version, or spicy jalapeño corn fritters.
