Super Crispy Corn Fritters (No Deep Frying!)

Super crispy on the outside and tender in the middle, these sweet corn fritters are packed with fresh corn kernels cut right off the cob. The batter is mixed together in one bowl, and there’s no deep frying required.

Sweet Corn Takes Center Stage in These Summer Fritters

Golden, crispy, and packed with pops of juicy sweet corn, these fritters do double duty as an appetizer or side dish and have been a staple in our house this summer. 

A combination of cornmeal and fresh corn kernels give every bite plenty of texture, while diced jalapeño, green onions, and bell pepper add just the right amount of savory flavor and a little kick without overpowering the sweetness of the corn. 

Best of all, these fritters are pan-fried instead of deep-fried, so you still get those beautifully crisp, golden edges and tender centers without dealing with a vat of hot oil. Serve them with a dollop of sour cream alongside summer staples like turkey burgers, hot dogs and brats, grilled rosemary chicken, and pulled pork sandwiches. 

Enjoy!

PS. I also make these zucchini fritters with feta and dill around this time of year!

The Key Ingredients

The full recipe, with amounts, can be found in the recipe card below.

• Corn — I prefer using in-season sweet corn kernels cut straight off the cob. Look for ears of corn with vibrant green husks and golden tassels. Avoid buying corn that looks dried out with darker, sticky tassels.
• Cornmeal — Makes the fritters a little crumbly (in a good way!) and helps them get super crispy without having to deep fry them.
• Flour — Helps bind together the batter. You’re fine to swap in a 1:1 gluten-free flour alternative here.
• Milk — Use any kind you like.
• Eggs — Another binder that prevents the fritters from falling apart when flipped.
• Baking powder — Gives them a little lift.
• Veggies + aromatics — The corn takes center stage in these fritters, but for a more interesting flavor I also added finely chopped jalapeño (remove the seeds to control the spice level), red bell pepper, and green onion.
• Oil — Choose a neutral-flavored oil with a high smoke point, like canola or grapeseed oil.

How to Make Crispy Corn Fritters Without Deep Frying

1. Make the batter. Prepping all of the individual ingredients takes longer than whisking together the actual batter. In one big bowl, stir together the wet ingredients and then mix in the dry. It doesn’t matter what order things go in, just make sure there are no streaks of flour and that everything is evenly incorporated.

2. Pan fry until crispy. The trick to making crispy fritters without a ton of oil is to use a skillet that conducts heat evenly and to preheat it for several minutes so that the batter begins to cook as soon as it comes into contact with the hot oil. I like using my favorite cast iron skillet for this.
3. Cook the batter in batches. I always pan fry the fritters in several batches to avoid crowding the pan. You’ll need to add another tablespoon or two of oil to the pan between batches to prevent sticking.

Heidi’s Tip: Use a ¼ cup measuring cup to drop the batter into the pan. If you try to make larger fritters, they’ll turn out softer and doughier and won’t be super crisp.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

Corn Fritters Recipe

Super crispy on the outside and tender in the middle, these sweet corn fritters are packed with fresh corn kernels cut right off the cob.

Print
SaveSaved!

Course Side Dish

Cuisine American

Keyword corn cakes, corn fritters

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 167kcal

Ingredients 

½x1x2x3x

• 2 eggs
• ⅔ cup milk
• ¾ cup all-purpose flour
• ½ cup cornmeal
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 ½ teaspoon kosher salt
• 1 teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• 3 cups corn kernels , from 4 ears corn
• 2 green onions , minced
• ½ red bell pepper , seeded and minced
• ½ jalapeño pepper , seeded and minced
• 6 tablespoons canola oil , or other neutral oil

Instructions

• Mix the wet with the dry ingredients. In a large mixing bowl, whisk 2 eggs and ⅔ cup milk until smooth. Whisk in ¾ cup all-purpose flour, ½ cup cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 ½ teaspoon kosher salt, 1 teaspoon onion powder, and ½ teaspoon freshly ground black pepper until just combined. Stir in 3 cups corn kernels 2 green onions, ½ red bell pepper, and ½ jalapeño pepper.

• Cook the fritters until puffy and crispy. In a large cast-iron skillet, heat 2 tablespoons canola oil over medium-low. Pour four ¼ cup portions of batter into the skillet and lightly flatten and shape into patties. Cook the fritters until the bottoms are golden brown, for 2-3 minutes, flip, and cook the other side for another 2-3 minutes or until cooked through.

• Repeat with the remaining oil and batter until all fritters are fried. Serve warm or at room temperature with dollops of sour cream and chopped green onion.

Notes

The fritters can be made up to 4 days in advance, refrigerated, then reheated in a 350°F oven for 10 minutes. 

Nutrition

Calories: 167kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 588mg | Potassium: 301mg | Fiber: 3g | Sugar: 7g | Vitamin A: 383IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 1mg

We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.

Follow me on Instagram, Facebook, and Pinterest for more FoodieCrush inspiration.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.