Corn Fritters Recipe
These easy corn fritters are crispy around the edges, soft in the center, and packed with sweet corn, cheddar cheese, green onions, and a little jalapeño. Made in a skillet with fresh, frozen, or canned corn, they are perfect as a quick appetizer, snack, or savory-sweet side dish.
Servings: 10 fritters, approximately
Calories: 120kcal
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
Calories: 120kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 227mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg
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