Corn Fritters Recipe

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

5 from 4 votes

Old Fashioned Corn Fritters are crisp around the edges, tender in the center, and packed with sweet corn, sharp cheddar, scallions, and fresh basil. Made with fresh or thawed frozen corn, these easy pan-fried fritters are ready in about 30 minutes and make a delicious side dish, appetizer, brunch base, or light summer meal.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish, Snack

Cuisine: American

Servings:

Author: Kellie

Cost: $7

Equipment

frying pan
mixing bowl
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