if (typeof lnl_watch_branding_height === 'function') { lnl_watch_branding_height(); } These easy corn fritters have crisp edges, tender middles, and fresh sweet corn in every bite. Scallions and cheddar cheese add savory depth of flavor.
This corn fritters recipe is one of my favorite things to make when fresh, local corn is in season. The fritters have delicious crisp, golden brown edges and tender insides that are flecked with corn kernels for crunch. I balance the corn’s sweetness with savory scallions and cheddar cheese, which also binds the fritters together. If you ask me, these crispy, cheesy corn fritters are right up there with zucchini fritters as the best summer snack.
Why You’ll Love This Corn Fritters Recipe
- It’s a one-bowl recipe. No need to separate the wet and dry ingredients—the corn fritter batter is easy to mix up in one bowl before pan-frying.
- It’s packed with sweet and savory flavor. The combination of the sweet corn with the savory scallions and cheddar is so delicious. I also love serving these with a little Greek yogurt or sour cream for a nice tangy pop.
- You can make it year round. I especially love these fritters with fresh summer sweet corn, but if you’re craving them at another time of year, thawed frozen corn is a good substitute.
Corn Fritters Ingredients
Here’s what you’ll need to make this corn fritters recipe:
- Corn, of course! I highly recommend using fresh sweet corn in the summer. If you’re craving these fritters at another time of year, use thawed frozen corn instead.
- Scallions – For fresh, oniony flavor.
- Milk – It adds moisture to the batter. Any kind works! I’ve made this recipe with whole milk and unsweetened almond milk.
- An egg, cheddar cheese, and all-purpose flour – They bind the fritters together. The cheese adds amazing flavor too!
- Cornmeal – It enhances the corn flavor, aids with binding, and helps the outsides of the fritters crisp up.
- Baking powder – It gives the fritters a little lift so that they don’t come out dense or gummy.
- Apple cider vinegar – For tangy flavor.
- Spices – Garlic powder, onion powder, cayenne pepper, and smoked paprika add smoky, spicy, savory flavor.
- Neutral oil – You’ll need an oil with a high smoke point for pan-frying the fritters. I like avocado oil, but vegetable oil or canola oil works too.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Corn Fritters
This corn fritters recipe comes together with a few simple steps:
Start by making the batter. Whisk together the egg and milk, then add the corn kernels, scallions, cheese, and apple cider vinegar and stir to combine. Add the spices, baking powder, salt, and pepper and stir again.
Sprinkle the cornmeal and flour over the mixture, and mix until well combined. I add these ingredients last to avoid over-working the flour, which would make the fritters dense.
To cook the fritters, heat a cast-iron skillet over medium heat. Coat the bottom with oil, and scoop 1/4 cup of batter for each fritter into the pan.
Press down on the top of the fritters to flatten each one into a disk. This ensures that the bottoms will make full contact with the pan, which helps the fritters crisp up and brown evenly.
Pan-fry for 2 to 3 minutes per side, or until golden brown and cooked through.
Repeat with the remaining batter, wiping out the pan and adding more oil between batches.
Finally, dig in!
Recipe Tips
- Loosen the batter with milk if needed. The fritter batter will be thick, but if it feels too thick or dry to handle, you can add milk, 1 tablespoon at a time, as needed to loosen it.
- Adjust the heat as you cook. I often turn down the heat after I cook my first batch of fritters, when my pan has started to hold residual heat. If it’s too hot, it will scorch the outsides of the fritters before the insides cook through.
- Set them on a paper towel-lined plate if they feel greasy. I generally don’t find that these fritters need to drain before serving. However, if they feel greasy, you can set them on a paper towel-lined plate to soak up any excess oil.
What to Serve with Corn Fritters
Here are a few of my favorite ways to serve these corn fritters:
- As a main dish. Pair them with a green salad and sliced avocado for a light summer meal.
- As a side dish. They’ll be a hit at your next cookout! Serve them with BBQ jackfruit sandwiches and other summer side dishes like coleslaw and potato salad.
- As an appetizer or snack. They’re tasty all on their own.
Whatever course you make them, top them off with a dollop of sour cream or Greek yogurt and a sprinkle of scallion greens. Enjoy!
Storage and Reheating
Store leftover corn fritters in an airtight container in the fridge for up to 4 days. For longer storage, freeze leftovers for up to 3 months.
Pop them in the microwave to reheat, or re-crisp them on the stove. They also crisp up nicely after a few minutes in the air fryer on 400°F.
More Fresh Corn Recipes
If you love these corn fritters, try one of these fresh corn recipes next:
- Grilled Corn on the Cob
- Boiled Corn on the Cob
- Elote
- Corn Chowder
- Or any of these 25 Fresh Corn Recipes!
Corn Fritters
Ingredients
- 6 tablespoons milk
- 1 large egg
- 2 cups corn kernels, from about 3 ears fresh corn
- ¾ cup chopped scallions, about 5, plus more for garnish
- 1 cup grated sharp cheddar cheese
- 1 teaspoon apple cider vinegar
- 1½ teaspoons sea salt
- 1 teaspoon onion powder
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- Freshly ground black pepper
- ¾ cup cornmeal, spooned and leveled
- ½ cup all-purpose flour, spooned and leveled
- Neutral oil, for the pan
- Sour cream, for serving
Instructions
- In a large bowl, whisk together the milk and egg. Add the corn, scallions, cheese, and apple cider vinegar and stir to combine. Sprinkle the salt, onion powder, baking powder, garlic powder, cayenne, smoked paprika, and several grinds of pepper over the mixture and stir again. Sprinkle on the cornmeal and flour and stir until well combined.
- Coat the bottom of a cast-iron skillet with oil and heat over medium heat. Use a ¼-cup measuring cup to scoop the batter into the pan. Use the back of the measuring cup or a spatula to gently press down to flatten the fritters into about 3-inch disks. Cook for 2 to 3 minutes per side, or until golden brown and cooked through. Work in batches if necessary, wiping out the pan and adding more oil between batches.
- Garnish with chopped scallions and serve with sour cream.
These came out perfectly for me, so I’m not sure what happened to others. I made the batter an hour or two ahead of time, so maybe the rest helped the ingredients to meld, but I think these would have turned out well regardless. They’re hearty and delicious, equal parts healthy and decadent. Fresh corn seared against the pan in summer is a treat, and I like the high cornmeal-to-flour ratio. Will definitely make again!
I’m so glad they came out perfectly!
very nice will make again. would love more if I had the list of nutrient values, thank you
Hi Karyn, so glad you enjoyed the recipe! We are working on adding nutrition info to all our recipes, but we haven’t gotten to this one yet. Coming soon!
This recipe is terrible. Followed it to a T and the mixture was so dry they absolutely crumbled into oblivion while cooking
These are Delicious 😋 😋😋💯👏🏾👏🏾👏🏾❤ tyfs!
I had a small Zucchini and yellow squash that I added to the mixture. No cornmeal but I used jiffy corn muffin mix! Worked very well! Love these!
This is a good recipe but should come with a disclaimer: “If using fresh corn, be prepared for searing hot, oily bits of corn to explode in every direction from frying pan in a radius of 2 ft. Do not attempt to make this recipe with fresh corn unless a splatter guard is utilized. Safety goggles & long sleeves recommended.” Seriously. Did not expect that particular hazard.
Hi Laura, I’m glad you enjoyed the fritters…and so sorry to hear about the exploding corn! We’ve made this recipe with fresh corn many times and haven’t had that issue. You could try reducing the heat to minimize splatter.
I find them at my mother’s house.
I made these with fresh corn and they were delicious. They didn’t need a lot of oil, either, which was a plus for me.
I’m so glad you loved them, Virginia!
My family really loves these fritters. I have had to use 2 eggs to bind them as they fell apart with just one.
Thank you for a wonderful recipe!
Hi Gail, I’m so glad your family loves the recipe!
Was excited to try these – I love corn fritters – and the flavor was excellent, but the texture in mine came out a fair bit heavier and more dense than I’ve normally encountered. I wonder if my baking powder is old? Is that a thing? I want to try again because the flavor was wonderful.
I added a bit more milk and an extra egg to make it more like a pancake. With a salad, it made for a light meal. Also, topped sour cream with hot sauce. Would make a great stuffing for taco’s or wraps. Endless ways to use the leftovers.
Hi Suzie, I’m so glad you loved them (and their leftovers)!
is it possible to bake them rather than fry them?
Hi Anastasia, I think it could work but they edge wouldn’t get as golden and crisp as they do in a skillet.
These were delicious! My husband and I loved them even after reheating them, which usually isn’t as good for fried foods. But these were so yummy that we still gobbled them up 🙂
great idea for summer corn, love these and thank you!
If I don’t want vinegary tang, can I leave it out, or is it necessary for proper texture?
We really enjoyed these. They had good flavor.
Hi Megan, I’m so glad you enjoyed them!
can you air fry these?
Hi Agatha, I didn’t test them in the air fryer so I don’t know the exact time but I think it would work fine. They also reheat well in the air fryer.
excellent taste and easy to prepare