These Corn Fritters are made with simple pantry staples, mixed up in less than 10 minutes, and pan-fried golden and crispy. It will remind you of your Grandmother’s home-style cooking. They are the perfect appetizer, snack, breakfast, or accompaniment to stews, soups, and chilies.
What are Corn Fritters
Corn fritters are fried flour-based dough balls or patties filled with sweet corn and spices. They are much lighter and fluffier than hush puppies.
Why Everyone Should Make Corn Fritters
These beauties combine sweet corn in a perfectly seasoned batter that crisps up on the edges. They are sweet, tender, and so tasty. Serve them for dinner with chicken fried chicken or crock pot chili. These cakes are also perfect for breakfast as an accompaniment to baked eggs or fried eggs served with sweet cream butter and maple syrup.
How to Make Corn Fritters
Whisk together the flour, baking powder, sugar, salt, and pepper in a large bowl. Then, add the milk, beaten eggs, melted butter, and corn to the bowl with the dry ingredients. Stir the corn mixture just until combined. Heat about 1/4 inch of oil in a large skillet. Once the oil is really hot, spoon about 1/4 cup per fritter into the hot oil. Fry each side until golden brown and crispy. Remove to paper towels to drain. For best results, serve promptly.
Recipe Tips
- Use fresh corn right off the cob, canned (well drained), or frozen corn (thawed and drained).
- Do not overmix the batter, as this causes the gluten in the flour to develop and can result in a rubbery texture. Mix just until incorporated.
- Let the batter rest for 5 minutes after mixing it. This will allow the gluten to relax, resulting in fritters with crispy edges and tender insides.
- The creole seasoning is optional but highly recommended for those who love a lot of flavor.
- Use enough oil to crisp those fritters. I use 1/8-1/4 inch vegetable oil, canola oil, or bacon fat.
- Get that oil good and hot. You want to hear those fritters sizzle when they hit the pan.
- Store leftovers in an airtight container or zipper bag in the fridge for up to 3 days.
Recipe Variations and Toppings
- Try different spices and herbs like garlic powder, onion powder, cayenne pepper, paprika, or cilantro.
- For a change of taste, add a little Parmesan or cheddar cheese.
- For even more flavor, dip these fritters in your favorite sauce. Try comeback sauce or boom boom sauce.
- Top with sour cream, green onions, or minced jalapenos.
How to Reheat Corn Fritters
Of course, you can heat them in the microwave, but the best way to reheat corn fritters is in a skillet with a little oil. Heat the oil over medium-high heat and then add the corn cakes, cooking until they are hot and crispy. They also reheat fairly well in the air fryer or the toaster oven.
More Corn Recipes
Crispy Corn Fritters Recipe
Ingredients
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅔ cup milk
- 2 large eggs beaten
- 2 tablespoons butter melted and cooled
- 2 1/2 cups corn kernels fresh or canned
- 1 teaspoon Creole Seasoning optional
- vegetable oil for frying
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper.
- Add the milk, beaten eggs, butter, and corn to the bowl (and Creole seasoning if using) and stir just until mixed.
- Heat about 1/4 inch of vegetable oil in a large skillet. Once the oil is really hot, spoon 1/4 cup batter (per fritter) into the oil. Do not crowd the skillet. Fry each side until golden brown and crispy.
- Remove to paper towels to drain. For best results, serve promptly.
Notes
- Use fresh corn right off the cob, canned (well drained), or frozen corn (thawed and drained).
- Do not overmix the batter, as this causes the gluten in the flour to develop and can result in a rubbery texture. Mix just until incorporated.
- Let the batter rest for 5 minutes after mixing it. This lets the gluten relax, resulting in fritters with crispy edges and tender insides.
- The Creole Seasoning is optional but highly recommended for those who love a lot of flavor.
- Use enough oil to really crisp those fritters. I use between 1/8-1/4 inch of oil. I use vegetable oil, canola oil, or bacon fat.
- Get that oil good and hot. You want to hear those fritters sizzle when they hit the pan.
- Try different spices and herbs like garlic powder, onion powder, cayenne pepper, paprika, or cilantro.
- Top with a dollop of sour cream, green onions, or minced jalapenos.
- Store leftovers in an airtight container or zipper bag in the fridge for up to 3 days.
Nutrition
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Toni
This quickly became a favorite side dish at my house!!
Gina
I can’t even tell you how much my husband and I enjoyed these corn fritters! They were AMAZING! Such a great addition to our dinner!
Beth Pierce
Thanks Gina! So happy that you liked them!
Emily Flint
I’m not sure why I had never had a corn fritter before but your recipe is now my new favorite. These were perfect with our BBQ last weekend.
Sandhya S
These are quick easy and tasty corn fritters, I enjoyed them this past weekend.
Kate
So easy to make and really crispy – my kids favourite way to eat vegetables!
Amanda
Corn fritters were my favorite growing up and these taste just like the ones my mom made! So delicious!
Beth Pierce
Thanks Amanda! So glad that you like them!
Amanda
These look absolutely amazing! I cannot wait to give them a try!
Erik
Seriously yummy and soo crispy! 😋
Krystle
These turned out amazing,perfectly crispy too. I can’t wait to try them with fresh corn next time.
Beth Pierce
Thanks Krystle! So glad that you enjoyed them!
Denay DeGuzman
These delicious corn fritters were enjoyed for breakfast this morning. They were incredibly delicious! This yummy recipe’s a keeper.
Pam Greer
Oh my gosh, these are amazing! Perfectly crispy and served with maple syrup, they are crazy good! Everyone loved them!
Cathleen
Corn AND maple syrup?? This is completely new to me! I’m definitely interested in trying this!!
Irina
The first picture of your recipe with the pouring maple syrup is mouthwatering. I cannot even write now… salivating… drooling… These corn fritters are a must for me to make! 🙂
Renee
Could you use corn meal in place of flour? Would be nice to add jalapeños for a kick and maybe a little cheddar cheese. Yummo
Beth Pierce
I think if I was to add cornmeal I would go half n half with flour. I think full cornmeal would be too gritty, rough and might actually lack flavor and lift. I love the idea of jalapenos and cheddar. Delicious!
Madonna
Would Gluten Free flour work or just corn meal? Also what about buttermilk instead of regular milk?
Beth Pierce
I am unsure of the gluten free flour since I am not familiar with it. I think you most definitely could replace the milk with buttermilk.
Tonya Leach
I don’t have frozen corn but I do have can corn. Can I use can corn?
Beth Pierce
Yes you can. Just drain real well. Happy cooking!!