Corn Fritters
Published on June 23, 2025
Quick Summary
Golden, crispy Corn Fritters bursting with sweet corn, sharp cheddar, fresh green onions, and perfectly spiced with smoky and savory flavors. Easy to make and incredibly versatile, they’re ideal as an appetizer, side dish, or light meal. Pair them with your favorite dip for a satisfying bite that’s sure to become a favorite!
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Pin ItCrispy Corn Fritters: A Summer Favorite
When summer hits and fresh sweet corn is everywhere, one of my favorite ways to use it up is by making golden, crispy Corn Fritters.
These little bites are perfectly crunchy on the outside, tender and cheesy on the inside, bursting with sweet corn flavor, savory green onion, and a subtle kick from garlic powder, smoked paprika, and a touch of chili powder. They’re incredibly easy to whip up and make the perfect appetizer, side dish, or even a light meal when paired with a fresh salad.
My kids absolutely devour them—especially when they can dunk them in jalapeño ranch or a cool dollop of sour cream (or plain Greek yogurt). Trust me, once you try these, you’ll be looking for excuses to make them all season long.
Whether you’re hosting a barbecue, looking for a way to use up leftover corn, or just craving something crispy and comforting, this is the recipe to make! They are SO good!
If you like these crispy corn fritters, be sure to check out my zucchini fritters and broccoli cheddar fritters—they’re just as easy and packed with flavor.
What You’ll Need to Make This Recipe
- Corn kernels: Use fresh, in-season corn for the best sweetness and texture. Use a sharp knife to remove the corn kernels from the cob. Frozen (thawed and drained) works if fresh isn’t available. You can even use canned corn (drain and pat it dry), but it’s not my personal favorite.
- All-purpose flour: Provides structure. You can use all-purpose gluten-free flour if you need the recipe to be gluten-free.
- Baking powder: Lightens the batter for fluffy fritters.
- Eggs: Use large eggs. They help bind the ingredients together.
- Milk: Whole milk adds creaminess and richness for tender, flavorful fritters; but you can use your favorite milk.
- Green onions: Adds fresh, savory flavor to balance the sweetness.
- Sharp cheddar cheese: Adds rich, tangy cheesiness and melty texture.
- Spices: Garlic powder, smoked paprika, and chili powder. These spices bring warmth, smokiness, and a mild kick!
- Oil for frying: I use avocado oil for frying, but any neutral oil with a high smoke point, will work to get a crispy exterior.
Tips for Making the Best Corn Fritters
- Use fresh corn when possible. It adds unbeatable flavor and texture.
- Don’t overmix the batter—just stir until combined to keep the fritters light.
- Adjust the batter consistency if needed. Too runny? Add a tablespoon of flour. Too thick? A splash of milk will do.
- Preheat the oil properly. Medium-high heat is key—if the oil isn’t hot enough, the fritters will soak up oil and get soggy.
- Use a cookie scoop or spoon to portion evenly sized fritters for even cooking.
- Gently press each fritter into a flat disk after dropping it in the pan—this helps it brown evenly and get extra crispy on the bottom.
- Drain on a paper towel or wire rack immediately after frying to keep them crispy.
- Cook in batches so the pan isn’t crowded; this helps keep them crispy.
- Pair with a dip! Jalapeño ranch, sour cream (or plain Greek yogurt), avocado ranch dip, or chipotle mayo are all excellent options.
Corn Fritters
Ingredients
- 3 cups corn kernels, fresh or thawed from frozen
- 1 cup all-purpose flour
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sliced green onions, plus more for garnish
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup whole milk
- Avocado oil, for frying
- Jalapeño ranch (or sour cream or Greek yogurt), for serving
Instructions
- In a large bowl, combine the corn, flour, cheese, green onions, sugar, salt, baking powder, garlic powder, smoked paprika, chili powder, and pepper.
- In a small bowl, whisk together the eggs and milk. Pour over the corn mixture and stir until a thick batter forms.
- In a large cast iron skillet or frying pan, heat 2 to 3 tablespoon of oil over medium heat. Using a 1/4-cup measuring cup, scoop the batter into the skillet. With a spatula, gently flatten each scoop into a 3-inch round and cook for 2 to 3 minutes on each side, or until the fritters are golden brown and cooked through. Transfer to a plate that has been lined with paper towels. Sprinkle with a little salt. Repeat the process with the remaining batter, adding more oil as necessary.
- Garnish with green onions and serve with jalapeño ranch or sour cream or plain Greek yogurt.
Notes
Nutrition
Have you tried this recipe?
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Variations to Try
- Bacon lovers’ version: Fold in chopped cooked bacon for a salty, smoky edge.
- Spicy corn fritters: Add diced jalapeños, cayenne, or a few dashes of hot sauce to the batter.
- Herb-packed fritters: Add chopped cilantro, basil, or dill for an herby twist.
- Zucchini-corn fritters: Shred zucchini (squeeze out the water!) and mix it in for a veggie boost.
