Old Fashioned Corn Fritters are a cinch to make in a pinch. Using your summer sweet corn, or your favorite frozen corn, these easy Corn Fritters are blended with cheddar and fresh basil for a fresh, cheesy twist to a classic southern staple.

Three corn fritters are stacked on a white plate with a sprig of basil.

Corn Fritters

We can’t get enough of summer sweet corn right now. It’s like the main course for every meal with a side of burger or grilled chicken kabobs. But I, often, 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 all of it.

These easy Corn Fritters are one of our favorite ways to use up that leftover corn on the cob. The come together super quick and I even made them cheesy so the kids dig them, too. 

They’re a great addition to your summer dinner spread or family cookout instead of serving up the usual macaroni salad. And I love that they can be the main course without anyone giving you the side eye.

It’s just another way I like to transform corn on the cob like I did with this easy Corn Casserole.

Overhead shot of corn fritters on a white platter with basil.

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.

Overhead shot of corn fritters on a white platter with basil.

How To Make Corn Fritters

  1. Remove the kernels from the corn cob or thaw your frozen corn.
  2. Mix the corn and other ingredients until combined. Season with salt and pepper.
  3. Melt enough butter to cover the bottom of a frying pan generously.
  4. Drop the batter in the oil.
  5. Fry over medium heat until golden, approximately 2-3 minutes. 
  6. Flip the fritters and fry the other side until golden.
  7. Remove from pan and place fritters on a plate or platter and serve immediately.
stacked corn fritters on a white plate with basil and a salt box in the background.

How To Freeze Corn Fritters

You can make your corn fritters in advance and freeze them for even easier dinners.

Cook your corn fritters according to instructions and allow to cool on a cooling rack.

Place parchment paper in between each corn fritter and place in a freezer bag. Press out the air and seal.

Transfer to the freezer. Corn Fritters can stay in the freezer for up to 3 months. Reheat in an over or toaster oven at 425 degrees or quickly in a pan. Reheating in the microwave is not recommended as the fritters will lose their crispiness.

Overhead shot of corn fritters on white square platter with a red and white checked napkin.

What To Serve With Corn Fritters

You can serve your corn fritters just about anyway you want but I LOVE to serve them as the base for eggs Benedict or just topped with a poached egg. 

They’re also fantastic with Oven Fried Chicken if you’re going the southern dinner route or serve them alongside a juicy grilled steak for a summer dinner that’s simple and spectacular.

Grilled Filet Mignon sliced on a white plate with potatoes and spinach.

LOOKING FOR MORE EASY RECIPES? FOLLOW US ON INSTAGRAM AND FACEBOOK FOR MORE EASY FAMILY RECIPES!

More Easy Corn Recipes

If you love this recipe you’ll also like this Corn Maque Choux…it’s easy, zesty and soooo good!  Or try this easy Creamed Corn recipe and THIS Mexican Street Corn Salad!

Three corn fritters are stacked on a white plate with a sprig of basil.

Get the Recipe: Old Fashioned Corn Fritters Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Easy and quick Cheesy Corn Fritters with cheddar and basil is the best way to use up leftover corn!
5 from 2 votes
Print Recipe Rate Recipe Pin Recipe

Ingredients

  • 4 ears of sweet corn, approximately 3 cups
  • 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

Equipment

  • frying pan

Instructions 

  • Slice the kernels off the corn and then reverse your knife and press out the milk.
  • In a medium bowl, mix the corn and the milk with the eggs, scallions, herbs, cheese, flour, chili powder, and garlic powder until combined. Season with salt and pepper.
  • Melt enough butter to cover the bottom of a frying pan generously.
  • Divide the batter roughly into 8  and drop into the skillet. (I fried two at a time so they didn’t get 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 pan and place fritters on a plate or platter and serve immediately.
Calories: 116kcal, Carbohydrates: 9g, Protein: 6g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 56mg, Sodium: 107mg, Potassium: 80mg, Fiber: 1g, Sugar: 1g, Vitamin A: 507IU, Vitamin C: 4mg, Calcium: 120mg, Iron: 1mg
Author: Kellie
Course: Side Dish, Snack
Cuisine: American