These easy corn fritters are the snack of the summer! They’re crisp on the outside, tender in the middle, and packed with fresh sweet corn.
These corn fritters are the latest addition to my summer recipe rotation. Fresh sweet corn made its first appearance at our farmers market this week. I was so excited to see it that I bought as many ears of corn as I could carry. After making my favorite corn salad and corn on the cob, I tested out these corn fritters, and they immediately had me hooked. I’ll be making them on repeat for the rest of the summer!
These corn fritters are seriously delicious. They’re crisp on the outside, tender in the middle, and dotted with fresh, whole corn kernels for crunch. I balance the corn’s sweetness with savory scallions and cheddar cheese, which also helps bind the fritters together.
Serve these fritters with a green salad for a light meal, or enjoy them as a fun summer appetizer or snack. Tip: A dollop of yogurt or sour cream really takes them over the top. 🙂
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, you could 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
Did I mention that this is a one-bowl recipe? That’s right! The corn fritter batter comes together in a single bowl.
Start by whisking together the egg and milk. Add the corn kernels, scallions, cheese, and apple cider vinegar and stir to combine. Then, 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.
- Tip: Reduce the heat if the outsides of the fritters are over-browning before the middles are fully cooked.
Repeat with the remaining batter, wiping out the pan and adding more oil between batches.
Finally, dig in!
What to Serve with Corn Fritters
These corn fritters are just as versatile as they are delicious! Here are a few of my favorite ways to serve them:
- 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 Greek yogurt or sour cream 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 them 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.
- 6 tablespoons milk
- 1 large egg
- 2 cups corn kernels, from about 3 ears fresh corn
- ¾ cup chopped scallions, about 5, plus more for garnish
- 1 cup grated sharp cheddar cheese
- 1 teaspoon apple cider vinegar
- 1½ teaspoons sea salt
- 1 teaspoon onion powder
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- Freshly ground black pepper
- ¾ cup cornmeal, spooned and leveled
- ½ cup all-purpose flour, spooned and leveled
- Neutral oil, for the pan
- Sour cream, for serving
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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.
