These Corn Fritters are made with simple pantry staples, mixed up in less than 10 minutes, and pan-fried golden and crispy. It will remind you of your Grandmother’s home-style cooking. They are the perfect appetizer, snack, breakfast, or accompaniment to stews, soups, and chilies.
What are Corn Fritters?
Corn fritters are fried flour-based dough balls or patties filled with sweet corn and spices. They are popular in the South and delicious with creamy coleslaw and baked potato salad.
These beauties combine sweet corn in a perfectly seasoned batter that crisps up on the edges. They are sweet, tender, and so tasty. Serve them for dinner with chicken fried chicken or crock pot chili. These cakes are also perfect for breakfast as an accompaniment to baked eggs or fried eggs served with sweet cream butter and maple syrup.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Milk: Whole or 2%
- Butter: unsalted or salted
- Corn: Use fresh corn, canned (well drained), or frozen corn (thawed and drained).
- Creole seasoning: The creole seasoning is optional but highly recommended for those who love a lot of flavor.
- Oil for frying: Use enough oil to crisp those fritters. I use 1/8-1/4 inch vegetable oil, canola oil, or bacon fat.
How to Make Corn Fritters
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Whisk together the flour, baking powder, sugar, salt, and pepper in a large bowl. Add the milk, beaten eggs, melted butter, and corn. Stir the corn mixture just until combined. Heat about 1/4 inch of oil in a large skillet. Once the oil is hot, spoon about 1/4 cup of batter per fritter into the hot oil. Fry each side until golden brown and crispy. Remove to paper towels to drain.
Preparation Tips and Storage
- Do not overmix the batter, as this causes the gluten in the flour to develop and can result in a rubbery texture. Mix just until incorporated.
- Let the batter rest for 5 minutes after mixing it. This will allow the gluten to relax, resulting in fritters with crispy edges and tender insides.
- Get the oil good and hot. You want to hear those fritters sizzle when they hit the pan.
- Store leftovers in an airtight container or a zipper bag in the fridge for up to 3 days.
Recipe Variations and Toppings
- Try different spices and herbs like garlic powder, onion powder, cayenne pepper, paprika, or cilantro.
- For a change of taste, add a little Parmesan or cheddar cheese.
- For even more flavor, dip these fritters in your favorite sauce. Try comeback sauce or boom boom sauce.
- Top with sour cream, green onions, or minced jalapenos.
How to Reheat Corn Fritters
Of course, you can heat them in the microwave, but the best way to reheat corn fritters is in a skillet with a little oil. Heat the oil over medium-high heat and then add the corn cakes, cooking until they are hot and crispy. They also reheat fairly well in the air fryer or the toaster oven.
More Corn Recipes
Crispy Corn Fritters Recipe
Ingredients
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅔ cup milk
- 2 large eggs beaten
- 2 tablespoons butter melted and cooled
- 2½ cups corn kernels fresh or canned
- 1 teaspoon Creole Seasoning optional
- vegetable oil for frying
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper.
- Add the milk, beaten eggs, butter, and corn to the bowl (and Creole seasoning if using) and stir just until mixed.
- Heat about ¼ inch of vegetable oil in a large skillet. Once the oil is really hot, spoon ¼ cup batter (per fritter) into the oil. Do not crowd the skillet. Fry each side until golden brown and crispy.
- Remove to paper towels to drain. For best results, serve promptly.
Notes
- Do not overmix the batter, as this causes the gluten in the flour to develop and can result in a rubbery texture. Mix just until incorporated.
- Let the batter rest for 5 minutes after mixing it. This will allow the gluten to relax, resulting in fritters with crispy edges and tender insides.
- Get the oil good and hot. You want to hear those fritters sizzle when they hit the pan.
- Store leftovers in an airtight container or a zipper bag in the fridge for up to 3 days.
Nutrition
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Cheri
What would be the process for using fresh corn. Should I grill it first or just remove it from the cob and use it in the batter. Not sure if it should be partially cooked first.
Beth Pierce
It should be cooked a bit. You can grill it, roast it, or boil it.
Julianna
These crispy corn fritters are delicious and easy to make. Thank you for sharing your easy recipe – we loved it.
Karen
We tried the fritters over the weekend and OMG…They were crispy, delicious, and most importantly, very easy to make. Thank you so much.
Beth Pierce
The pleasure is all mine, Karen!
Samantha D
My husband used to make these, I am definitely using this recipes as I do love corn fritters
Beth Pierce
Thanks, Samantha! Eenjoy!
Kristy B
My mom and grandma used to make corn fritters when I was little. I have been looking for the perfect recipe and this is it. They were so good and brought back so many childhood memories.
Beth Pierce
Thank you, Kristy! So glad that you liked them!
Debbie
I’ve tried many different recipes for Corn fritters this is the absolute best recipe. I love the creole in this recipe. I will cook it till it’s crunchy. Let it cool off just a little bit. My favorite is allfruit blueberry. I put that right on top. It is absolutely amazing.
Beth Pierce
Thanks, Debbie! I am so happy that you love the corn fritters!
Liz
Just wondering what you thought about making these a few hours ahead and reheating in the oven at 400 for about 10 minutes.
Beth Pierce
I think it would be closer to 5 minutes in a single layer on a baking sheet. Enjoy!
Liz
Can these be made ahead, refrigerated and then warmed in the oven? If so, please suggest the temperature and for how long in the oven.
Beth Pierce
Here is a little more detail. Remove them from the oven about 40 minute prior to reheating. Arrange on a baking sheet in a single layer and reheat at 400 degrees for about 5 minutes. T
Liz
What are your thoughts on preparing the batter the day before?
Beth Pierce
Sorry about the delay. That will not work. Sorry.
Lily
These look perfect for tomorrow’s dinner. Can I make them ahead of time?? What would be the best way to cook and reheat?
Beth Pierce
Make them per the instructions and reheat them in the air fryer. Enjoy!