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These easy corn fritters have ultra-crisp edges and plenty of sweet corn, cheddar cheese, and jalapeño in every bite. They are ready in less than 30 minutes and easy to make in a skillet with fresh, frozen, or canned corn – no deep fryer needed.
My homemade corn fritters recipe can be made with fresh corn, frozen corn, canned corn, or even leftover grilled corn on the cob, which means you can enjoy crispy, delicious corn fritters year-round! They’re easy to make and ultra-crispy – no deep frying required! Simply scoop the batter into a hot skillet and cook until the edges are crisp and the centers are soft and tender.
Packed with the sweet flavor of corn kernels, plus cheddar cheese, green onions, and jalapeños, they’re like the savory pancake version of my Mexican cornbread recipe. Serve corn fritters as an easy summer appetizer or side dish with sour cream or smoky chipotle sauce. They’ll be gone in no time! And if you’re a fan of crispy veggie-filled fritters, be sure to try my zucchini fritters and German potato pancakes next.
Table of Contents
Corn Fritter Ingredients
- Corn: Fresh, frozen, canned, or leftover cooked corn all work well. Learn more about each in the section below.
- All-purpose flour: Gives the fritters structure and helps hold everything together.
- Baking powder: Adds a little lift so the fritters are light and tender, not dense.
- Seasonings: Our version includes a simple, savory combination of garlic powder, paprika, salt, and black pepper.
- Egg and milk: Help bind the batter together.
- Cheddar cheese: Adds richness and savory flavor. Keep in mind that cheese adds flavor, but it does not thicken the batter the same way flour does.
- Jalapeño: Adds a little heat. Remove the seeds and ribs for a milder flavor or omit if you’re sensitive to spicy foods.
- Green onions: Add freshness, color, and mild onion flavor.
- Lime juice: Optional, but it adds a little brightness that balances the sweet corn and cheese.
- Oil: Use a neutral cooking oil for pan-frying, such as vegetable oil, canola oil, or avocado oil.
Fresh, Frozen, Canned, or Cooked Corn: What Works Best?
Corn fritters are great because you can use just about any type of corn to make them. The only exception is creamed corn, which adds too much moisture and can make the batter watery.
- Fresh corn: Cut the kernels straight from the cob using a small, sharp knife. The corn does not need to be cooked first; it will cook while the fritters fry, giving them a slightly crisp texture.
- Frozen corn: Thaw completely, drain off any excess moisture, and pat dry with paper towels before adding it to the batter.
- Canned corn: Use whole kernel corn (not creamed corn), drain it well, and pat it dry with paper towels to prevent a watery batter.
- Leftover cooked or grilled corn: Cut the kernels off the cob and use as-is. Grilled corn will add a slightly smoky flavor and works especially well in these fritters.
How to Make Corn Fritters
To make this recipe, you’ll need a large mixing bowl and spoon, plus a sturdy skillet and spatula.
- Mix the batter: In a large bowl, whisk together the flour, baking powder, garlic powder, paprika, salt, and black pepper. Stir in the egg and milk until just combined.
- Fold in the corn and mix-ins: Add the corn, cheddar cheese, jalapeño, green onions, and lime juice, if using. Stir until a thick, scoopable batter forms.
- Heat the oil: Heat a thin layer of oil in a large skillet over medium heat.
- Cook: Drop spoonfuls of the batter into the skillet and gently flatten each one with the back of a spoon or spatula.
- Flip and finish: Cook for 2-3 minutes per side, or until golden brown, crispy around the edges, and cooked through in the center.
- Drain and serve: Transfer the fritters to a paper towel-lined plate or wire rack. Serve warm with sour cream, chipotle sauce, or your favorite dipping sauce.
A quick note: This recipe has been designed and tested for skillet-style corn fritters, not deep-fried corn balls. The batter should be thick and scoopable, but it will not be firm enough to hold a ball-like shape in a deep fryer. If dropped into hot oil as balls, the fritters may spread, break apart, or cook unevenly. For best results, pan-fry them as directed.
Troubleshooting Tips
- What should my batter look like? Corn fritter batter should be thick, chunky, and scoopable; thicker than pancake batter, but not dry or overly dense. It should hold its shape when scooped into the skillet. If the batter looks too thin, stir in more flour 1 tablespoon at a time until it thickens. If it’s too thick, add a splash of milk.
- Why are my corn fritters falling apart? Corn fritters usually fall apart when the batter is too wet, the corn is not drained well, or the fritters are flipped too soon. If using frozen or canned corn, drain it well and pat it dry with paper towels before adding it to the batter. Let the first side cook until golden and set before flipping. If the fritters still feel too loose, add a little more flour to the batter before cooking the next batch.
- Why are my fritters browning too fast? If your fritters are browning too fast, the skillet is probably too hot. Lower the heat to medium-low so the outside has time to turn golden and crisp while the center cooks through. The oil should sizzle gently when the batter hits the pan, but it should not smoke or darken the fritters right away.
- How do I get crispy edges? To get crispy edges, use a hot skillet, a thin layer of oil, and avoid overcrowding the pan. Corn fritters need space to brown around the edges and flip easily. After the batter is scooped into the skillet, gently flatten the tops so the centers cook evenly, then transfer the cooked fritters to a wire rack rather than paper towels to keep them crisp before serving.
What to Serve with Corn Fritters
Corn fritters are best served warm, with the edges still crisp and the centers soft and tender. They are delicious with a dollop of sour cream or Greek yogurt, and a sprinkle of fresh chives. You can also serve them with homemade salsa, pico de gallo, guacamole, hot honey, or a squeeze of fresh lime juice.
They make an easy appetizer, snack, or summer side dish alongside grilled chicken, oven-baked BBQ chicken, slow cooker pulled pork, fried eggs, creamy coleslaw, or a big green salad.
Storage, Freezing, and Reheating
Corn fritters are crispiest right after cooking, but leftovers store and reheat well.
- To store, let the cooked fritters cool completely, then transfer them to an airtight container and refrigerate for up to 3-4 days.
- To freeze, arrange the cooled fritters in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
- For the best texture, reheat corn fritters in a skillet over medium heat, or in a 375°F oven, toaster oven, or air fryer until hot and crisp around the edges. Avoid microwaving if possible, as it will soften the fritters.
Can I Make Corn Fritters Ahead?
For the best texture, I recommend cooking the fritters shortly after mixing the batter. As the batter sits, the corn can release moisture, and the baking powder may lose some of its lift, which can make the fritters softer and less crisp. If needed, the batter can be mixed up to a few hours ahead and refrigerated, but it may thicken or loosen as it sits.
For the best make-ahead option, cook the fritters ahead-of-time. You can make them a few hours ahead or the day before, then reheat in a skillet, oven, or air fryer until warmed through and crisp.
More Corn Recipes From The Forked Spoon
If you try making this easy corn fritter recipe, I’d love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Corn Fritters Recipe
Ingredients
- 2 cups corn, fresh, frozen and thawed, or canned and drained
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
- ⅓ cup milk
- ½ cup cheddar cheese, shredded
- 1 tablespoon jalapeños, finely chopped
- 2 tablespoons green onions, chopped
- 1 teaspoon fresh lime juice, optional
- 3 tablespoons oil, for frying
Instructions
- Add the flour, baking powder, garlic powder, paprika, salt, and black pepper to a large mixing bowl. Whisk until evenly combined.½ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon garlic powder, ½ teaspoon paprika, ¾ teaspoon salt, ½ teaspoon black pepper
- Add the egg and milk to the bowl with the dry ingredients. Stir just until a smooth, thick batter forms.1 large egg, ⅓ cup milk
- Fold in the corn, cheddar cheese, jalapeño, green onions, and lime juice, if using. Mix until everything is evenly coated in the batter. The mixture should be thick, chunky, and scoopable.2 cups corn, ½ cup cheddar cheese, 1 tablespoon jalapeños, 2 tablespoons green onions, 1 teaspoon fresh lime juice
- Add the oil to a large skillet and warm it over medium heat. The oil should shimmer but not smoke.3 tablespoons oil
- Scoop heaping spoonfuls of batter into the hot skillet, leaving space between each fritter. Gently press each one into a small patty with the back of a spoon or spatula.
- Cook for 2-3 minutes on the first side, or until golden brown and set. Flip carefully and cook for another 2-3 minutes, until crisp around the edges and cooked through.
- Transfer the cooked fritters to a wire rack or paper towel-lined plate. Repeat with the remaining batter, adding more oil to the skillet as needed. Serve warm with sour cream, Greek yogurt, chipotle sauce, or your favorite dipping sauce.
Notes
- Yield: 10-12 fritters
- Fresh, frozen, canned, or leftover cooked corn all work well. If using frozen corn, thaw completely, drain, and pat dry. If using canned corn, use whole kernel corn, not creamed corn, and pat it dry with paper towels before adding it to the batter.
- Can I make corn fritters with cornmeal? For extra corn flavor, replace 2-3 tablespoons of the all-purpose flour with fine yellow cornmeal. Do not replace all of the flour, or the fritters may be more delicate and crumbly.
- Cheddar cheese adds flavor and richness, but it does not thicken the batter. Flour is what gives the fritters structure.
- Omit the jalapeño if you prefer less heat.
- Use a neutral cooking oil with a higher smoke point, such as vegetable oil, canola oil, or avocado oil.
- Storage: Store leftover cooled fritters in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Freeze cooled fritters in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Freeze for up to 3 months.
- Reheating: Reheat in a skillet, oven, toaster oven, or air fryer until hot and crisp. Avoid microwaving if possible, as it will soften the fritters.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
