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Old Fashioned Corn Fritters are crisp around the edges, tender in the center, and packed with sweet corn, sharp cheddar, scallions, and fresh basil. They’re ready in about 30 minutes and work with fresh summer corn or thawed frozen corn, making them an easy side dish, appetizer, brunch base, or light summer dinner.
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Kellie’s Note
A Better Fritter
I can’t get enough of summer sweet corn, especially since I learned how to grill corn on the cob. It’s like the main course for every meal with a side of burger or grilled chicken kabobs. But I always buy way more than I need so I’ve been coming up with more corn recipes to repurpose leftover corn so I don’t have to freeze corn.
I love making these when I have extra corn on the cob hanging around after a cookout. Fresh corn on the cob gives the fritters the sweetest flavor, but frozen corn works well, too, as long as it’s thawed and patted dry before mixing it into the batter. The cheddar makes them savory and satisfying, while the basil adds a fresh summer flavor that keeps them from feeling too heavy.
Leftover corn works especially well in this recipe. Just slice the kernels from the cob and pat them dry if they seem wet. Removing excess moisture helps the fritters hold together and fry up crisp instead of soft or soggy.
Ingredients for Corn Fritters
- Corn: Fresh sweet corn gives these fritters the best flavor, but thawed frozen corn works well, too. If using frozen corn, pat it dry before adding it to the batter.
- Cheddar: Sharp white cheddar adds savory flavor and helps make these fritters extra satisfying. Regular sharp cheddar also works.
- Fresh basil: Basil gives the fritters a fresh summer flavor that pairs well with sweet corn and cheddar.
- Parsley and scallions: These add freshness, color, and a mild onion flavor.
- Milk and eggs: These help bring the batter together and keep the fritters tender.
- Flour: All-purpose flour binds the fritters so they hold their shape in the pan.
- Garlic powder and chili powder: These add simple savory flavor without overpowering the corn.
- Butter: Butter gives the fritters rich flavor and helps the edges turn golden brown.
How To Make Corn Fritters
- Prep the corn. Slice the kernels from the cob, or thaw frozen corn and pat it dry. If using fresh corn, scrape the cob with the back of your knife to release the flavorful corn milk.
- Mix the batter. Stir together the corn, milk, eggs, scallions, herbs, cheddar, flour, and seasonings until everything is evenly combined. The batter should be thick and scoopable, not thin or runny.
- Heat the pan. Melt enough butter in a skillet to generously coat the bottom of the pan.
- Scoop and flatten. Drop portions of batter into the skillet and gently flatten each one so more surface area touches the pan. This helps the fritters cook evenly and crisp around the edges.
- Fry until golden. Cook for 2–3 minutes per side, or until the fritters are deeply golden brown and cooked through.
- Serve hot. Transfer the fritters to a plate or wire rack and serve immediately while they’re crisp.
How To Keep Corn Fritters Crispy
- Start with dry corn. If you’re using frozen or canned corn, drain it well and pat it dry before adding it to the batter.
- Keep the batter thick. The mixture should hold together when scooped. If it seems too loose, let it sit for a few minutes before frying.
- Don’t overcrowd the pan. Fry the fritters in batches so they have room to brown instead of steam.
- Let the first side get golden. Wait until the bottom is deeply golden before flipping so the fritter has time to set.
- Use a wire rack if making ahead. If you’re not serving them immediately, place cooked fritters on a wire rack instead of stacking them on a plate. This keeps steam from softening the edges.
- Skip the microwave when possible. Reheat fritters in the oven, toaster oven, skillet, or air fryer to bring back the crisp texture.
Substitutions and Variations
- Frozen corn: Thaw completely and pat dry before using.
- Canned corn: Drain very well and blot dry so the batter doesn’t become watery.
- Gluten-free corn fritters: A reader shared that gluten-free flour worked well in this recipe.
- Dairy-free option: A reader successfully used oat milk and vegan cheese.
- Add heat: Stir in a little diced jalapeño or a pinch of cayenne.
- Add more savory flavor: Mix in a small amount of finely diced onion or extra garlic powder.
- Swap the herbs: Use extra parsley or scallions if you don’t have fresh basil.
- Make them sweet-savory: Serve with a drizzle of honey or maple syrup instead of a savory topping.
How To Store, Freeze, and Reheat Corn Fritters
You can make corn fritters in advance and reheat them for quick dinners, snacks, or brunch.
- To store: Let the fritters cool completely, then transfer them to an airtight container. Refrigerate for up to 3–4 days.
- To freeze: Cook the fritters according to the recipe instructions and let them cool on a wire rack. Place parchment paper between each fritter, transfer them to a freezer bag, press out the air, and seal. Freeze for up to 3 months.
- To reheat in the oven or toaster oven: Place the fritters on a baking sheet and warm at 425°F until hot and crisp.
- To reheat in a skillet: Warm the fritters in a lightly buttered or oiled skillet until heated through and crisp on both sides.
- To reheat in the air fryer: Reheat until hot and crisp, checking early so the fritters don’t over-brown.
- Avoid the microwave: The microwave will warm the fritters, but they’ll lose their crisp texture.
What are Corn Fritters?
Corn Fritters are fried cakes of dough or batter featuring corn and are often made with flour or cornmeal. Originating in Native American cuisine, they are a traditional side dish or snack popular in Southern states of the US.
We love that Corn Fritters are quick and easy to make in about 20 minutes from start to finish.
Any type of deep fried dough can be considered a fritter whether sweet or savory, like these Apple Fritters we love to make in the fall.
A corn fritter is made by pan-frying corn kernels in a white flour batter. A hushpuppy, on the other hand, is made by deep frying dollops of corn meal or cornbread batter.
These corn fritters are pan-fried rather than deep-fried, so they cook flatter with golden, crisp edges. Hush puppies are usually made with cornmeal batter and deep-fried into rounder pieces, while corn fritters are typically made with whole corn kernels folded into a flour-based batter.
What To Serve With Corn Fritters
Corn fritters are flexible enough for breakfast, brunch, dinner, or a summer cookout. Here are a few favorite ways to serve them:
- With toppings or dips: Try sour cream, garlic aioli, scallions, fresh basil, hot honey, maple syrup, or a little hot sauce.
- For breakfast or brunch: Top them with a poached egg or use them as the base for eggs Benedict.
- As a dinner side: Serve with oven fried chicken, grilled chicken, burgers, or a juicy grilled steak.
- For a cookout: Add them to your summer spread with macaroni salad, coleslaw, grilled vegetables, or Amish potato salad.
- As a light meal: Pair with a simple green salad and sliced avocado.
Corn Fritters Recipe
Equipment
- frying pan
- measuring cups
- measuring spoons
- spatula
Ingredients
- 4 ears sweet corn, kernels removed, about 3 cups, or 3 cups thawed frozen corn, patted dry
- 3/4 cup milk
- 2 large eggs, lightly beaten
- 6 scallions, finely sliced
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1 cup shredded white sharp cheddar
- 2/3 cup all-purpose flour
- 1/4 teaspoon chili powder
- 1 teaspoon garlic powder
- kosher salt
- ground black pepper
- unsalted butter for frying
Instructions
- Slice the kernels off the corn and then reverse your knife and press out the milk.
- In a medium bowl, mix the corn, milk, eggs, scallions, herbs, cheese, flour, chili powder, and garlic powder until combined. Season with salt and pepper. The batter should be thick and scoopable, not thin or runny.
- Melt enough butter to cover the bottom of a frying pan generously.
- Divide the batter roughly into 8 portions and drop into the skillet, gently flattening each fritter. Work in batches so the pan isn’t crowded.
- Fry over medium heat until golden, approximately 2-3 minutes.
- Using a wide spatula, turn them over and fry the other side until golden.
- Remove from the pan and transfer to a wire rack or serving platter. Serve immediately while hot and crisp.
Notes
- If using frozen corn, thaw it first and pat it dry before adding it to the batter.
- For crispier fritters, don’t overcrowd the pan and let the first side get deeply golden before flipping.
- To keep fritters crisp before serving, place them on a wire rack instead of stacking them.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freeze cooked fritters for up to 3 months with parchment paper between each fritter.
- Reheat in the oven, toaster oven, skillet, or air fryer for the best texture. Avoid microwaving if you want them crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Corn Recipes
No. Corn fritters are usually pan-fried with whole corn kernels in a flour-based batter. Hush puppies are usually deep-fried balls of cornmeal batter.
Sour cream, garlic aioli, hot honey, maple syrup, hot sauce, and even a simple yogurt dip all pair well with corn fritters.
A reader shared that gluten-free flour worked well in this recipe. For best results, use a cup-for-cup gluten-free flour blend.
Can these be air fried?
Delish! I subbed gluten free flour, oat milk, and vegan cheese because of dietary restrictions and it still came out great. It was also quick and easy to make with leftover corn on the cob. I love a recipe that adapts well to necessary changes and this was it.
Thank you!
Thank you so much for sharing your substitutions! I’m so happy you enjoyed them.
Loved it! I had leftover sweet corn and was in the mood for something different to use it up. After I sliced the cobs, I didn’t really get milk from the kernels so didn’t worry about that step. We had eggs on top, as some reviewers mentioned. They were filling! My husband thought making them smaller would be good so he could get more eggs with them. Not a bad idea to make them smaller due to their filling nature and to manage the flipping. I preferred the fritters themselves, without the eggs on top. They were a bit sweet without any added sugar in them – awesome! We both thought freezing the leftovers was a good idea (high praise from him indeed! He usually just says to pitch leftovers if he doesn’t care for them.)
I’m so happy you liked them! They are my favorite way to use up corn.
I don’t see milk in the list of ingredients so how much do you use?
I fixed it….you’ll need 3/4 cup of milk or cream.
Looks so good! Can’t wait to try this out.
Oh my, these fritters sound incredibly delicious!! YUM!!
Oh my goodness I used your idea of serving them as a base to a poached egg and it was amazing, the crunchy crust with the sweet corn, these fritters were amazing. I have a girls brunch coming up next week and couldn’t figure out what to make I think I have now received my answer.
I’m so glad you loved them! I have a great jalapeno hollandaise that would go well with them, too!
Oh my, I want me some of these… And, I’ve pinned it!
Thanks for the pin!
This looks amazing!! Bookmarking it! thanks so much!! xoxo, felicia