These easy corn fritters have crisp edges, tender middles, and fresh sweet corn in every bite. Scallions and cheddar cheese add savory depth of flavor.
This corn fritters recipe is one of my favorite things to make when fresh, local corn is in season. The fritters have delicious crisp, golden brown edges and tender insides that are flecked with corn kernels for crunch. I balance the corn’s sweetness with savory scallions and cheddar cheese, which also binds the fritters together. If you ask me, these crispy, cheesy corn fritters are right up there with zucchini fritters as the best summer snack.
Why You’ll Love This Corn Fritters Recipe
- It’s a one-bowl recipe. No need to separate the wet and dry ingredients—the corn fritter batter is easy to mix up in one bowl before pan-frying.
- It’s packed with sweet and savory flavor. The combination of the sweet corn with the savory scallions and cheddar is so delicious. I also love serving these with a little Greek yogurt or sour cream for a nice tangy pop.
- You can make it year round. I especially love these fritters with fresh summer sweet corn, but if you’re craving them at another time of year, thawed frozen corn is a good substitute.
Corn Fritters Ingredients
Here’s what you’ll need to make this corn fritters recipe:
- Corn, of course! I highly recommend using fresh sweet corn in the summer. If you’re craving these fritters at another time of year, use thawed frozen corn instead.
- Scallions – For fresh, oniony flavor.
- Milk – It adds moisture to the batter. Any kind works! I’ve made this recipe with whole milk and unsweetened almond milk.
- An egg, cheddar cheese, and all-purpose flour – They bind the fritters together. The cheese adds amazing flavor too!
- Cornmeal – It enhances the corn flavor, aids with binding, and helps the outsides of the fritters crisp up.
- Baking powder – It gives the fritters a little lift so that they don’t come out dense or gummy.
- Apple cider vinegar – For tangy flavor.
- Spices – Garlic powder, onion powder, cayenne pepper, and smoked paprika add smoky, spicy, savory flavor.
- Neutral oil – You’ll need an oil with a high smoke point for pan-frying the fritters. I like avocado oil, but vegetable oil or canola oil works too.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Corn Fritters
This corn fritters recipe comes together with a few simple steps:
Start by making the batter. Whisk together the egg and milk, then add the corn kernels, scallions, cheese, and apple cider vinegar and stir to combine. Add the spices, baking powder, salt, and pepper and stir again.
Sprinkle the cornmeal and flour over the mixture, and mix until well combined. I add these ingredients last to avoid over-working the flour, which would make the fritters dense.
To cook the fritters, heat a cast-iron skillet over medium heat. Coat the bottom with oil, and scoop 1/4 cup of batter for each fritter into the pan.
Press down on the top of the fritters to flatten each one into a disk. This ensures that the bottoms will make full contact with the pan, which helps the fritters crisp up and brown evenly.
Pan-fry for 2 to 3 minutes per side, or until golden brown and cooked through.
Repeat with the remaining batter, wiping out the pan and adding more oil between batches.
Finally, dig in!
Recipe Tips
- Loosen the batter with milk if needed. The fritter batter will be thick, but if it feels too thick or dry to handle, you can add milk, 1 tablespoon at a time, as needed to loosen it.
- Adjust the heat as you cook. I often turn down the heat after I cook my first batch of fritters, when my pan has started to hold residual heat. If it’s too hot, it will scorch the outsides of the fritters before the insides cook through.
- Set them on a paper towel-lined plate if they feel greasy. I generally don’t find that these fritters need to drain before serving. However, if they feel greasy, you can set them on a paper towel-lined plate to soak up any excess oil.
What to Serve with Corn Fritters
Here are a few of my favorite ways to serve these corn fritters:
- As a main dish. Pair them with a green salad and sliced avocado for a light summer meal.
- As a side dish. They’ll be a hit at your next cookout! Serve them with BBQ jackfruit sandwiches and other summer side dishes like coleslaw and potato salad.
- As an appetizer or snack. They’re tasty all on their own.
Whatever course you make them, top them off with a dollop of sour cream or Greek yogurt and a sprinkle of scallion greens. Enjoy!
Storage and Reheating
Store leftover corn fritters in an airtight container in the fridge for up to 4 days. For longer storage, freeze leftovers for up to 3 months.
Pop them in the microwave to reheat, or re-crisp them on the stove. They also crisp up nicely after a few minutes in the air fryer on 400°F.
More Fresh Corn Recipes
If you love these corn fritters, try one of these fresh corn recipes next:
Corn Fritters
Serves 4
These easy corn fritters are a delicious summer appetizer, side dish, or snack. They’re best when they’re made with fresh summer sweet corn, but in a pinch, frozen corn works here too.
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In a large bowl, whisk together the milk and egg. Add the corn, scallions, cheese, and apple cider vinegar and stir to combine. Sprinkle the salt, onion powder, baking powder, garlic powder, cayenne, smoked paprika, and several grinds of pepper over the mixture and stir again. Sprinkle on the cornmeal and flour and stir until well combined.
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Coat the bottom of a cast-iron skillet with oil and heat over medium heat. Use a ¼-cup measuring cup to scoop the batter into the pan. Use the back of the measuring cup or a spatula to gently press down to flatten the fritters into about 3-inch disks. Cook for 2 to 3 minutes per side, or until golden brown and cooked through. Work in batches if necessary, wiping out the pan and adding more oil between batches.
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Garnish with chopped scallions and serve with sour cream.
Makes 10 to 12 fritters, nutrition facts calculated for 1/4 recipe (3 fritters out of a batch of 12)