Pan-fried corn fritters are golden and crispy on the outside with a pillowy, tender interior bursting with sweet corn. They make the most of summer sweet corn and are great as an appetizer, side, or snack.
Better Than The Rest: Here’s Why
✅ Super Versatile: Use fresh, canned, or thawed frozen corn depending on what you have available.
✅ Pairs Well: These fritters complement grilled proteins, scrambled eggs, roasted vegetables, or hearty salads.
✅ Restaurant-Quality Texture: Crispy, golden exteriors give way to a soft, sweet corn center with a balanced sweet-and-savory flavor—perfect as a crowd-pleasing starter or side.
Corn Fritter Recipe: What To Know & Recipe Highlights
- Key Ingredient: Corn—fresh ears, canned, or frozen. Fresh corn is sweetest; about 6–7 ears yields roughly 3 cups of kernels.
- Skillet Size: A 10–12 inch skillet with a deep, heavy bottom works best to avoid overcrowding and spattering. Cast iron is ideal.
- Frying Oil: Use an oil with a high smoke point such as vegetable, canola, peanut, or safflower oil.
- Dips: These are delicious with garlic aioli, chipotle-lime aioli, or creamy guacamole.
- Cheese Options: Mild cheddar is used here, but sharp cheddar, Colby Jack, or havarti also work well.
- Gluten-Free: Substitute gluten-free all-purpose flour for a gluten-free version.
- Spice: Add cayenne or a few dashes of hot sauce for heat.
🛒 Ingredients You’ll Need
- Corn: 3 cups of kernels (fresh, canned, or thawed frozen).
- Flour: 1 cup all-purpose flour to bind the batter.
- Granulated Sugar: 1 teaspoon to enhance the corn’s sweetness.
- Baking Powder: 1 teaspoon for a light, airy interior.
- Old Bay Seasoning: 2 teaspoons for savory depth.
- Salt & Pepper: ¾ teaspoon salt and ¼ teaspoon black pepper to taste.
- Eggs: 2 large eggs to bind the mixture.
- Buttermilk: ½ cup for moisture and a touch of tang (milk can substitute).
- Fresh Parsley: 2 teaspoons, finely chopped for brightness.
- Mild Cheddar Cheese: ¾ cup, shredded for creaminess.
- Vegetable Oil: About 1½ cups for pan-frying.
👩🏼🍳 Scroll to the recipe card below for full measurements and step-by-step instructions.
🥣 Here’s How To Make It
Step 1: In a large bowl, combine the corn kernels, flour, sugar, baking powder, Old Bay, salt, and pepper.
Step 2: Stir the dry ingredients together until evenly mixed.
Step 3: Add the eggs and buttermilk to the dry mix and stir until a thick batter forms.
Step 4: Fold in the chopped parsley and shredded cheddar until just combined.
Step 5: The batter should be thick but scoopable.
Step 6: Heat 1½ cups of vegetable oil in a skillet over medium-high heat. Once hot, drop 2-tablespoon mounds of batter into the oil and gently flatten them with a spatula.
Expert Tip: Test the oil by dropping a dime-sized amount of batter in; if it sizzles and browns within a few seconds, the oil is ready.
Step 7: Fry 2–3 minutes per side until deep golden and crispy. Work in batches so the oil temperature stays consistent.
Step 8: Drain briefly on paper towels, then garnish with bacon, scallions, and extra cheese if desired. Serve immediately while hot.
Serve these corn fritters hot for best texture and flavor. They’re delicious with aioli or a tangy chipotle-lime sauce to elevate the savory notes.
🙋🏼 Top Questions I Get Asked About This Recipe
Yes. Baking produces a less crispy exterior. Spray both sides with cooking spray and bake at 400°F on a greased sheet for about 20–25 minutes, flipping halfway, until golden.
Yes. Use 2–3 inches of oil heated to 350°F and fry spoonfuls in small batches for 2–3 minutes per side until golden and cooked through.
Store in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment to prevent sticking.
An air fryer at 350°F for 3–5 minutes (flip halfway) restores crispness best. Alternatively, reheat in a 375°F oven for 8–10 minutes on a wire rack or baking sheet.
Expert Tips
- Cook in batches to avoid overcrowding and ensure even browning.
- Wait until the bottom is fully browned before flipping to keep fritters intact.
- Let used oil cool completely, then discard it in a sealed container—do not pour down the drain.
- Garnish with shredded cheese, chives, sour cream, or aioli for extra flavor.
🥘 What to Serve With These Corn Fritters
-
Baked Bone In Chicken Thighs
-
Sous Vide Bacon
-
Summer Corn Salad
-
Smoked Pork Butt
😋 Next-Level Appetizers You Need To Try!
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Sausage Stuffed Mushrooms
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Tangy Fruit Salsa with Baked Cinnamon Chips
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Garlic Mayo Chicken Baguettes with Gruyère
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Strawberry Cream Cheese Dip
If you try these corn fritters, let me know how they turned out in the comments and leave a rating—feedback is always appreciated!
Corn Fritters
Equipment
- 1 skillet (deep, heavy-bottomed)
- Measuring cups and spoons
- Large mixing bowl
Ingredients
- 3 cups corn kernels
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- 2 teaspoons Old Bay Seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs
- ½ cup buttermilk
- 2 teaspoons fresh parsley, finely chopped
- ¾ cup mild cheddar, shredded
- 1½ cups vegetable oil for pan frying
Instructions
- In a large bowl combine the corn kernels, flour, sugar, baking powder, Old Bay, salt, and black pepper. Stir to combine.
- Add the eggs and buttermilk; stir until a thick batter forms.
- Fold in the parsley and shredded cheddar gently.
- Heat the vegetable oil in a skillet over medium-high heat. Test the oil by dropping a dime-sized amount of batter in—if it sizzles and browns, the oil is ready.
- Spoon 2-tablespoon mounds of batter into the skillet and flatten slightly. Cook 2–3 minutes per side until golden brown and crispy.
- Drain on paper towels, top with desired garnishes, and serve immediately.
Notes
- Use a 10–12 inch skillet that’s deep enough for an inch or two of oil to prevent splatter.
- Choose frying oils with high smoke points: vegetable, canola, peanut, corn, or safflower.
- Always test oil temperature before frying to ensure proper browning.
- Cook in batches to keep oil temperature steady and fritters crisp.
- Wait until the bottom is well browned before flipping to prevent the fritters from falling apart.
- Let used oil cool completely, seal it in a container, and discard appropriately.
- Garnish with shredded cheese, chives, sour cream, or aioli.
Nutrition
Carbohydrates: 15 g |
Protein: 5 g |
Fat: 31 g |
Saturated Fat: 6 g |
Sodium: 332 mg |
Fiber: 1 g |
Sugar: 3 g