Crispy corn fritters are warm, comforting bites of love. With tangy scallions and cheddar cheese, this is easy, fast comfort food you’ll love to eat for breakfast, brunch, lunch, or dinner.
This recipe for Crispy Corn Fritters is a delicious way to enjoy corn! Whether feasting on fresh, in-season summer sweet corn, or defrosting some frozen corn kernels.
They’re known more as a Southern food here in the United States. But I’ve seen them on restaurant menus all over the country. Fritters are so homey and comforting, and they can be enjoyed as a main course or side dish.
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🌟 Why you’ll love these corn fritters
- They are pan-fried to crispy deliciousness.
- You can make these in under 30 minutes.
- The recipe calls for easy-to-find, simple ingredients.
- You can jazz these up with all your favorite toppings or simply enjoy them with a side of sour cream or ranch.
✅ Step-by-step instructions
Step 1 – In a large bowl, stir together the corn, flour, sugar, baking powder, paprika, salt, and pepper until combined. Whisk in the eggs one at a time, then whisk in the milk.
Step 2 – Sprinkle in the green onions and cheddar cheese, and stir to combine.
Step 3 – Heat about 1/2 inch of oil in a frying pan or deep skillet over medium-high heat. Once the oil is hot, use an ice cream scoop or large serving spoon to scoop up about 2 tablespoons of the batter. Then gently drop the mound of batter into the pan. Repeat until you have three or four in the pan. Then use the back of a wooden spoon or a spatula to lightly flatten each fritter mound equally.
Step 4 – Cook the fritters for 3 to 4 minutes on each side. Just until the outside is golden brown and crispy. Remove the cooked fritters and transfer to a plate covered with paper towels. Then repeat the process with another batch and continue until you’ve used all of the batter.
Serve immediately topped with sour cream, bacon, additional green onions, additional shredded cheese, if using.
🌽 Recipe FAQs
Yes! You can mix the batter up one day in advance, then cover tightly and refrigerate until you are ready to cook them the next day. Since cold batter actually can result in crispier fritters, there’s no need to take the batter out until your pan is hot and you’re ready to cook.
If your batter is too thick, the corn fritters will likely not be able to crisp up evenly throughout. Make sure that your fritter batter is mixed to a nice, creamy consistency.
If fritters are not too thick, you’ll know that they are cooked when the outside has changed to a darker, golden brown color all the way across.
These are delicious served with sour cream, bacon, more cheddar cheese and green onions.
🧊 Storage tips
Make-ahead: you can make the batter one day in advance. Keep the batter refrigerated in an airtight container until you are ready to fry the fritters.
Refrigerate or freeze: allow cooked fritters to cool to room temperature. Then place in airtight containers and refrigerate for up to 4 days. Or, freeze for up to two months.
🍽 Serving ideas
These crispy corn fritters are great any time of day!
Make them for breakfast with breakfast sausage and salsa eggs. Enjoy them for lunch with a Southwest BBQ Chicken Salad. Or eat them up for dinner as a side dish to Cajun Shrimp Pasta, Instant Pot Cajun Chicken Pasta, Instant Pot Seafood Jambalaya, or New Orleans-style BBQ Shrimp and Scallops.
🌽 More corn recipes
Try one of these other yummy corn dishes!
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Corn Fritters
Ingredients
- 3 cups corn, fresh or thawed from frozen
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon ground paprika
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 2 large eggs
- ½ cup milk
- 3 stalks green onions, green parts only, thinly sliced
- ½ cup shredded cheddar cheese
- vegetable oil for frying
- crumbled cooked bacon, additional sliced green onions, sour cream (optional, for serving)
Instructions
- In a large bowl, stir together the corn, flour, sugar, baking powder, paprika, salt, and pepper until combined.
- Whisk in the eggs one at a time, then whisk in the milk. Sprinkle in the green onions and cheddar cheese, and stir to combine.
- Heat about 1/2 inch of oil in a frying pan or deep skillet over medium-high heat. Once the oil is hot, use an ice cream scoop or large serving spoon to scoop up about 2 tablespoons of the batter and gently drop it into the pan. Repeat until you have three or four in the pan, and use the back of a wooden spoon or a spatula to lightly flatten each fritter mound equally.
- Cook the fritters for 3 to 4 minutes on each side, just until the outside is golden brown and crispy. Remove the cooked fritters and transfer to a plate covered with paper towels. Then repeat the process with another batch and continue until you've used all of the batter.
- Serve immediately topped with sour cream, bacon, additional green onions, additional shredded cheese, if using.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
Oh these look and sounds delicious and I will try them this week! thanks for posting we love corn fritters
My family love corn fritters and I love the idea of adding the bacon too.
We love these and they always go down well with my kids too.
We loved these corn fritters with the fresh, sweet corn we picked up from the farmer’s market! They were easy and super tasty. I think they will be a new summer tradition!