These sweet corn cakes are a classic side dish or appetizer for a reason. Not only are they simple to make, but they are one of my favorite ways to enjoy farm-fresh sweet corn. Originating in the South, this corn fritter batter consists of flour, seasonings, eggs, corn, and more. Scoop them into a hot skillet for a quick fry, and your dinner side dish or party appetizer is ready to go!
These fritters prove that there’s never a bad time to try a new way of serving your favorite vegetables; everyone from picky kids to adults with refined palates will love these crispy fritters! If you have extra ears of corn to use up, then shuck a few more and try one of my other corn recipes like my homemade corn salad, corn casserole recipe, or easy creamed corn recipe.
What You Need to Make This Recipe
Corn Kernels – fresh sweet corn is my favorite pick for this recipe. Depending on their size, I use between 4 and 6 ears of corn to get enough corn kernels, but canned and frozen corn will also work. If using canned corn, drain it well. If opting for frozen, thaw it first.
Green Onions – also known as scallions, rinse the green onions well before cutting. Chop the green sections of the onion, reserving the white portion for another use.
All-Purpose Flour – this classic flour adds structure to the corn fritters recipe, helping them to stick together when they fry in the hot oil. Unbleached flour is best, though white whole wheat or 1-to-1 gluten-free flour can be substituted if desired.
Vegetable Oil – neutral flavored oil, like canola, vegetable, or grapeseed oil, is best. Always double check the fresh by date on your oil and only use oil that is fresh and smells good.
Milk – whole milk will add the best flavor and moisture to the corn fritters recipe, but 2% or 1% can be substituted if desired.
How to Make Corn Fritters
1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper.
2. Add the corn, green onion, eggs, and milk to the flour mixture.
3. Stir the corn fritter batter until well combined.
4. Heat enough oil to coat the bottom of a large skillet over medium heat. Spoon the thick batter into the skillet in ¼ cup mounds, spacing them at least 2 inches apart. Reserve the remaining batter for subsequent cooking batches. Using the back of a spoon, press each mount to flatten it into a disc about ½-inch thick.
5. Fry the fritters until golden brown and crispy, or about 2 to 3 minutes on each side. Drain the fritters on paper towels. Repeat the cooking process with the remaining batter, adding more oil to the skillet as needed.
6. Serve the fritters warm with a dollop of sour cream and sliced green onions.
Pro Tips For Making This Recipe
- Cook the fritters in batches. In order to fry up evenly, the fritters need at least 2 inches of space between them in the frying pan. For this reason, you’ll need to cook the fritters in batches. Add additional oil by the tablespoon between batches if needed, ensuring that the additional oil has come to temperature before adding in the corn fritter batter.
- Keep the oil at 365 degrees Fahrenheit. Any cooler than this temperature and the fritters will absorb too much oil and get mushy; any hotter and the outside of the fritters will burn before the insides cook through. The best way to get an accurate read on the temperature of the oil is to use a candy thermometer or deep fry thermometer in the oil and adjust the heat as needed to maintain the temperature of the oil.
- Drain the cooked fritters after frying. Place freshly fried fritters on a baking sheet or dinner plate with lined paper towels and let them rest while you fry the next batch, or until the paper towels have absorbed the extra oil from the fritters.
Frequently Asked Questions
Store leftover corn fritters in an airtight container in the refrigerator for 2 to 3 days. You can also freeze leftovers in a freezer-safe container for up to 3 months. Defrost frozen fritters in the refrigerator for 3-4 hours or until thawed through. The fritters can be reheated in an air fryer or toaster oven preheated to 350F for 3 to 5 minutes or until heated through and crisp.
Serve corn fritters hot as an appetizer or a delicious side dish. They go well with almost any appetizer spread and make fantastic companions for almost any main protein dish, like fried chicken, blackened salmon, or a shrimp boil. They can also be served on their own or topped with a fried egg and green salad for a vegetarian dinner or lunch.
Try your hand at spicy corn fritters by mixing cayenne pepper or hot sauce to taste into the batter. Make them savory and smoky by stirring in garlic powder and paprika. To add an additional sweet element to the crunchy cakes, stir minced sweet red pepper into the fritter batter. You can even substitute the sugar for maple syrup.
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If you’ve tried this easy corn fritter recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Corn Fritters
Ingredients
- 1 cup all-purpose flour (120g)
- 2 teaspoons granulated sugar
- 1½ teaspoons baking powder
- 1 ¼ teaspoon salt
- ¾ teaspoon ground black pepper
- 3 cups corn kernels fresh or frozen (thawed) (428g)
- ¼ cup chopped green onion plus more for serving (16g)
- 2 large eggs lightly beaten
- ½ cup milk (120mL)
- Vegetable oil for frying
- Sour cream for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper. Stir in the corn, green onion, eggs, and milk until well combined.
- Heat enough oil to coat the bottom of a large skillet over medium heat. Spoon the batter into the skillet in ¼ cup mounds, spacing them at least 2 inches apart (you’ll need to cook in batches). Using the back of a spoon, press each mound to flatten it into a disc about ½ inch thick.
- Fry fritters until golden brown and crispy, 2 to 3 minutes on each side. Drain fritters on paper towels. Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve fritters warm with sour cream and green onions.
Notes
- Cook the fritters in batches. In order to fry up evenly, the fritters need at least 2 inches of space between them in the frying pan. For this reason, you’ll need to cook the fritters in batches. Add additional oil by the tablespoon between batches if needed, ensuring that the additional oil has come to temperature before adding in the corn fritter batter.
- Keep the oil at 365 degrees Fahrenheit. Any cooler than this temperature and the fritters will absorb too much oil and get mushy; any hotter and the outside of the fritters will burn before the insides cook through. The best way to get an accurate read on the temperature of the oil is to use a candy thermometer or deep fry thermometer in the oil and adjust the heat as needed to maintain the temperature of the oil.
- Drain the cooked fritters after frying. Place freshly fried fritters on a baking sheet or dinner plate with lined paper towels and let them rest while you fry the next batch, or until the paper towels have absorbed the extra oil from the fritters.
