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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Nikki
These corn fritters were fabulous. Crispy on the outside and light and fluffy on the inside. I can’t wait to share this recipe with my Mom!
Sara
Enjoyed these with dinner last night and they were a sweet success! Easy and delicious; quite possibly the best way to enjoy corn!
Beth Pierce
Thanks, Sara! So glad that you liked the fritters!
Sunrita
These turned out to be just amazing. Kids loved them. Did not have creole seasoning at home to used a herbs and spices mix instead still turned out to be great!
Beth Pierce
Thanks, Sunrita! So glad that the kids love them!
Elizabeth
Yes please! These look like comfort food and I can just imagine how good the creole seasoning tastes. Can’t wait to try this recipe.
Charles
I cannot wait to pair your Corn Fritters with my collard greens! Thanks for sharing!
Beth Pierce
The pleasure is all mine!
Wendy Baabe
Another must try recipe haven’t had these since my mother passed she didn’t add cajun seasoning but I’ll try it
Beth Pierce
Thanks! Enjoy!!
Michelle
Yes! It is just about corn season and this is the best recipe for using up any leftovers we may have!
Joyce
I made this with fresh corn and it was amazing! Definitely will be making this again! Thank you for sharing!
Beth Pierce
My pleasure Joy!
Cam
I LOVE how easy these were to make!! They turned out so crispy and everyone loved them.
Beth Pierce
Thanks Cam! Glad that you loved them!
Tayler
I made these corn fritters with dinner last night and they were incredible! Thanks so much for sharing the recipe!
Beth Pierce
My pleasure Tayler. So happy that you liked them!