Corn Fritters Recipe (2024)

These corn fritters are crispy cakes filled with corn kernels, cheddar cheese and seasonings, all cooked together to golden brown perfection. An easy side dish that is the perfect way to showcase summer corn!

I’m always looking for unique and exciting ways to serve vegetables. Some of my favorite side dishes include carrot souffle, fig salad, mushroom risotto, corn souffle, bacon wrapped asparagus, candied carrots and these delectable corn cakes.

Corn Fritters Recipe (1)

When summer corn is in season, I make corn fritters almost every week. They’re just that good! This recipe can be made with fresh, frozen or canned corn, which means you can enjoy these fritters all year round.

Table of Contents

  • Corn Fritters Ingredients
  • How Do You Make Corn Fritters?
  • Tips For The Perfect Corn Cakes
  • Quick Tip
  • Corn Fritter Flavor Variations
  • Recipe FAQs
  • More Side Dishes You’ll Love
  • Corn Fritters Video
  • Love This Recipe?
  • Corn Fritters Recipe

Corn Fritters Ingredients

To make this recipe, you will need corn kernels, flour, sugar, baking powder, kosher salt, black pepper, eggs, milk, green onions, cheddar cheese and vegetable oil.

How Do You Make Corn Fritters?

This recipe starts with corn kernels, flour, a bit of sugar, baking powder, salt and pepper. Add eggs and milk to the mix, then stir to combine. The finishing touch is a handful of sliced green onions and some shredded cheddar cheese. Stir all of the ingredients together until you have a thick batter. Heat vegetable oil in a skillet or pan, then add heaping spoonfuls of the batter. Cook the fritters on both sides until golden brown, and drain them on paper towels. Serve immediately and enjoy.

Corn Fritters Recipe (2)

Tips For The Perfect Corn Cakes

  • I typically use fresh or thawed from frozen corn kernels for this recipe. You can use canned corn too, but canned corn often contains extra sodium, so you may want to cut back on the salt in the recipe.
  • Use a neutral flavored oil with a high smoke point, such as vegetable oil, canola oil, peanut oil or safflower oil.
  • Serve your fritters with a variety of toppings such as sour cream, green onions and bacon. Some people prefer to serve their fritters as a sweeter dish by adding a drizzle of honey over the top. You could also serve a dip for the fritters such as homemade ranch dressing.
  • Pair your fritters with main course options such as baked chicken tenders, steamed clams, pesto chicken, baked cod or sirloin steak.

Quick Tip

The batter for the fritters can be stored in the fridge for up to 4 hours before you plan to use it.

Corn Fritters Recipe (3)

Corn Fritter Flavor Variations

This is a basic recipe for corn fritters which are flavored with a hint of green onion and melted cheese. That being said, there are so many different ways to flavor your fritters!

  • Sweet: Omit the cheese, pepper and green onions. Increase the amount of sugar to 1 1/2 tablespoons. Serve the fritters with a drizzle of honey.
  • Protein: Add some meat to make these fritters more of a main course. I recommend trying bacon or finely diced ham.
  • Mexican Style: Stir in some diced jalapeno, lime juice, garlic powder and fresh cilantro, and swap out the cheddar cheese with pepper jack.
Corn Fritters Recipe (4)

Recipe FAQs

How do you reheat corn fritters?

These fritters are best when served fresh from the pan. You can also save them for later and reheat them with good results. Store the cooked fritters in the fridge, then reheat them on both sides in a hot pan with 1 tablespoon of oil, until they’re warmed through.

How do you keep fritters crispy?

The best way to keep your fritters crispy is to place them on a cooling rack in one layer. If you stack the cakes on top of each other, they could steam and soften. If you’re not planning to serve the fritters immediately, you can put them in a 275 degrees F oven to stay warm.

How do you cut corn off the cob?

If you’re using fresh corn for these fritters, you’ll need to remove it from the cob before you can proceed with the recipe. There are a few simple ways to remove corn from the cob without making a big mess. One option is to buy a corn stripper, which is a tool designed for this exact use. If you’d rather not buy another kitchen tool, lay an ear of corn flat on a cutting board and carefully slice the kernels off. You can also stand the ear of corn inside a large mixing bowl. Slice the kernels off so that they’re all contained within the bowl.

Can you freeze corn fritters?

You can freeze corn fritters for up to two months. Place them in a single layer in a resealable plastic bag or an airtight container. Heat the frozen fritters in a pan of oil until crispy and warmed through on both sides.


Corn Fritters Recipe (5)

These fritters are the absolute best way to enjoy fresh corn – they’re light, crispy and packed with flavor!

More Side Dishes You’ll Love

Garlic Mushrooms in Butter Sauce

10 mins

Parmesan Roasted Broccoli

30 mins

Slow Cooker Creamed Corn

3 hrs 10 mins

Broccoli and Cheese Casserole

50 mins

Corn Fritters Video

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 42 votes

Corn Fritters

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AuthorSara Welch

Corn Fritters Recipe (11)

These corn fritters are crispy cakes filled with corn kernels, cheddar cheese and seasonings, all cooked together to golden brown perfection. An easy side dish that is the perfect way to showcase summer corn!


Prep Time15 minutes minutes

Cook Time20 minutes minutes

Total Time35 minutes minutes

Course Side Dish

Cuisine American

Serves 6


  • 3 cups corn kernels fresh, thawed from frozen, or canned
  • 1 cup all purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 eggs
  • 1/2 cup whole milk
  • 1/3 cup green onions thinly sliced
  • 1/2 cup shredded cheddar cheese
  • vegetable oil for frying
  • toppings such as sour cream, sliced green onions and crumbled bacon optional


  • Place the corn kernels, flour, sugar, baking powder, salt and pepper in a large bowl. Stir to combine.

  • Add the eggs and milk. Stir until a thick batter forms. Add the green onions and cheddar cheese and gently stir to combine.

  • Heat 1/2 inch of oil in a deep pan over medium high heat. Place 2 tablespoon size mounds of the fritter mixture in the pan, then flatten them.

  • Cook the fritters for 3 minutes per side, or until they're golden brown and crispy. Repeat the process with any remaining batter.

  • Add toppings if desired, then serve immediately.


  1. I typically usefresh or thawed from frozen corn kernelsfor this recipe. You can use canned corn too, but canned corn often contains extra sodium, so you may want to cut back on the salt in the recipe.
  2. Use aneutral flavored oilwith a high smoke point, such as vegetable oil, canola oil, peanut oil or safflower oil.


Calories: 217kcal | Carbohydrates: 33g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 436mg | Potassium: 271mg | Fiber: 2g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 2mg

Did you make this recipe?Tag @dinneratthezoo on Instagram and hashtag it #dinneratthezoo

Originally Posted August 25, 2023

CategoriesSide Dishes

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Corn Fritters Recipe (17)
Corn Fritters Recipe (2024)


Why are my corn fritters falling apart? ›

If your oil temperature drops, the fritters will soak up excess oil while cooking, leaving them soggy. Why are my corn fritters falling apart? If using frozen or canned corn, make sure to drain well to eliminate excess moisture. Always spoon and level dry ingredients to make sure your measurements are consistent.

Does baking soda make fritters crispy? ›

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Why are my fritters not crispy? ›

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

How can I thicken my fritter batter? ›

Adding flour to a wetter batter will give you the thick consistency you want. Add crumbled stock cubes for a flavourful kick! Add as little or as much as you like (or none at all), depending on the flavour you want.

How do you make fritters not fall apart? ›

Typically, there is more than likely not enough of a binder in the fritter batter mix. Cheese, bread crumbs and eggs all act as binders and will help to hold these vegetable cakes in place. Fritters may also fall apart if you fail to use enough oil, or too much!

How do you keep fritters from falling apart? ›

Get the skillet searing hot.

A hot skillet will start cooking the fritters as soon as they hit the pan. That helps sear a crust on each fritter that will hold them together. A pan that's too cool will create a lackluster crust that could result in a floppy fritter if you're not careful.

What makes batter more crispy? ›

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Is baking soda or powder better for crispy batter? ›

Baking soda doesn't, but baking powder does. Don't use it in huge quantities, but like, a teaspoon of baking powder to a cup of flour when making a batter will elicit extra crispiness.

Why do you put baking powder in fritters? ›

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

How do you know when fritters are cooked? ›

Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more. Drain the fritters: Remove the fritters to a paper towel-lined large plate.

What is the purpose of the egg in fritters? ›

Alternatively, don't use them at all. The eggs are there with the flour to bind the fritters together, and to make the fritters rise a little, but they're not absolutely necessary where cheese will melt and act as binding.

What consistency should fritter batter be? ›

Instead of running from the spoon in a broad shining band, a consistency that the French call au ruban, the batter should start to run for about 1 1/2-inch length, then drop in successive long triangular “splats.” When the batter is this consistency, beat it until very smooth.

How do you keep fritters together? ›

Here are some frittering tips:

Chop everything to small dice so that the fritters stay together when frying, you are just adding enough egg and flour to barely coat the ingredients, and large chunks have a tendency to make the fritters fall apart.

What if fritters are too runny? ›

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

Should fritter batter be thick? ›

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

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