The Best Corn Fritters
I remember the first time I made these fritters for my family—it was one of those hectic evenings when I needed a quick snack that would satisfy everyone. I had a can of corn, some pantry staples, and a craving for something crispy. The result? A plate of deliciously golden fritters that disappeared within minutes!
My kids love biting into these little crispy bites, savoring the bits of juicy corn that pop with every bite. My husband? He swears they taste even better than the ones his grandmother used to make. And me? I love how versatile they are—I can serve them as a side dish, a snack, or even as a fun appetizer for gatherings.
What makes these corn fritters stand out? They’re crispy on the outside, soft on the inside, and bursting with sweet corn flavor. Plus, they take just 20 minutes from start to finish. If you’ve never made them before, you’re in for a treat!
Questions I Often Get Asked About This Recipe
Can I use frozen corn instead of canned corn?
Absolutely! Just thaw and drain it well before adding it to the batter.
Can I make these fritters gluten-free?
Yes! Simply swap out the all-purpose flour for a 1:1 gluten-free flour blend.
What can I serve with these fritters?
They go great with sour cream, a spicy aioli, or even a drizzle of honey for a sweet-savory combo.
Can I make these ahead of time?
Yes, you can make them ahead and reheat them in the oven or air fryer to keep them crispy.
How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat before serving.
What You Need to Make Corn Fritters
Ingredients:
1 cup canned corn, drained (or fresh/frozen corn, thawed)
½ cup all-purpose flour
¼ cup cornmeal (optional for extra crunch)
1 egg
¼ cup milk
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika (optional)
¼ cup shredded cheese (cheddar or parmesan work well)
1 green onion, finely chopped
2 tablespoons vegetable oil (for frying)
Special Equipment:
Mixing bowl
Skillet or frying pan
Spatula
How to Make Corn Fritters
Prepare the Batter
In a large bowl, mix the flour, cornmeal, baking powder, salt, pepper, and smoked paprika.
Add Wet Ingredients
Whisk in the egg and milk until smooth. Fold in the corn, shredded cheese, and chopped green onion.
Heat the Oil
In a skillet over medium heat, warm the vegetable oil until shimmering.
Fry the Fritters
Drop spoonfuls of batter into the hot oil, flattening them slightly. Cook for 2–3 minutes on each side until golden brown.
Drain and Serve
Remove and place on a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dip.
Tips for Making the Best Corn Fritters
Don’t overcrowd the pan – Fry in batches to ensure even cooking.
For extra crispiness, use a little cornmeal in the batter.
If the batter is too thick, add a splash more milk to loosen it.
Want a kick of heat? Add a pinch of cayenne pepper or diced jalapeños.
For a healthier version, try cooking them in an air fryer at 375°F for 10 minutes, flipping halfway.
Reader Reviews
⭐⭐⭐⭐⭐ “These corn fritters were a hit with my kids! Super easy and so delicious. Definitely making them again.” – Sarah M.
⭐⭐⭐⭐⭐ “Crispy on the outside, soft on the inside—just perfect. I added a bit of cayenne for spice, and they turned out amazing!” – Josh K.
⭐⭐⭐⭐ “Tasted great but I think I’ll add a little more salt next time. Otherwise, they were fantastic!” – Emma L.
⭐⭐⭐⭐⭐ “Made these for a family BBQ, and they disappeared in minutes! Served them with sour cream and chives—highly recommend.” – Natalie D.
⭐⭐⭐ “They were good, but I think I overcooked mine a bit. Will try again with lower heat.” – David P.
Printable Recipe
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The Best Corn Fritters
These golden, crispy corn fritters are a deliciously easy snack, side dish, or appetizer. Made with simple ingredients, they’re packed with sweet corn, a hint of spice, and lots of flavor. Perfect for busy weeknights or gatherings!
Ingredients
- 1 cup canned corn, drained (or fresh/frozen corn, thawed)
- ½ cup all-purpose flour
- ¼ cup cornmeal (optional for extra crunch)
- 1 egg
- ¼ cup milk
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
- ¼ cup shredded cheese (cheddar or parmesan work well)
- 1 green onion, finely chopped
- 2 tablespoons vegetable oil (for frying)
- Special Equipment:
- Mixing bowl
- Skillet or frying pan
- Spatula
Instructions
- Prepare the BatterIn a large bowl, mix the flour, cornmeal, baking powder, salt, pepper, and smoked paprika.
- Add Wet IngredientsWhisk in the egg and milk until smooth. Fold in the corn, shredded cheese, and chopped green onion.
- Heat the OilIn a skillet over medium heat, warm the vegetable oil until shimmering.
- Fry the FrittersDrop spoonfuls of batter into the hot oil, flattening them slightly. Cook for 2–3 minutes on each side until golden brown.
- Drain and ServeRemove and place on a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dip.
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