Corn Fritters
Crispy on the outside and tender on the inside, these golden Corn Fritters are a delicious way to enjoy sweet corn. Made with simple pantry ingredients and fresh or frozen corn, they’re perfect as a snack, appetizer, or side dish—especially in summer when corn is at its peak.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika optional
- 2 large eggs
- ⅓ cup milk
- 2 cups corn kernels fresh, frozen, or canned and drained
- 2 green onions finely sliced
- ¼ cup grated cheddar cheese optional
- 1 tablespoon chopped parsley or cilantro
- Vegetable oil for frying
Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, pepper, and paprika.
- Add wet ingredients: In a separate bowl, beat the eggs and milk together, then stir into the dry ingredients until just combined.
- Fold in corn and extras: Add corn, green onions, cheese (if using), and herbs. Stir until evenly combined.
- Heat oil: In a large skillet, heat about ¼ inch of vegetable oil over medium heat.
- Fry the fritters: Drop heaping tablespoons of batter into the hot oil. Flatten slightly with the back of the spoon. Fry for 2–3 minutes per side, or until golden brown and crisp.
- Drain: Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
- Serve: Enjoy warm with sour cream, spicy mayo, or a squeeze of lime
Notes
- Fresh vs. frozen corn: Fresh corn adds the best flavor, but frozen (thawed) or canned (drained) work just fine.
- Make it spicy: Add a diced jalapeño or a pinch of cayenne to the batter.
- Keep warm: If making a large batch, keep cooked fritters warm in a 200°F (90°C) oven until serving.
- Storage: Store leftovers in the fridge up to 3 days; reheat in a skillet or oven for best crispiness.
- Make ahead: Batter can be made a few hours ahead and kept refrigerated.