Corn fritters are the perfect crossover: crispy outside, fluffy inside, sweet corn in every bite.
They’re like hushpuppies and pancakes had a beautiful baby. No deep fryer needed. Just a skillet, fresh corn (or canned), and about 15 minutes. Dip them in everything.
Ingredients
Makes 10-12 fritters.
- 2 cups fresh or canned corn kernels (drained if canned)
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- 2 large eggs
- ¼ cup milk
- 2 green onions, finely chopped
- ¼ cup vegetable oil (for frying)
For Serving (pick your fighter):
- Honey butter, sour cream + chives, spicy mayo, or maple syrup
Step-by-Step Instructions
Step 1: Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, salt, pepper, and paprika.
Step 2: Mix Wet + Corn
- In another bowl, whisk eggs and milk. Stir in corn and green onions.
Step 3: Combine
- Pour wet into dry. Stir until just combined (lumpy is fine; don’t overmix).
Step 4: Fry
- Heat ¼ inch oil in a skillet over medium heat.
- Drop spoonfuls of batter (about 2 tablespoons each) into the oil. Flatten slightly with the spoon.
- Cook 2-3 minutes per side until golden brown and crispy.
- Drain on paper towels or a wire rack.
Step 5: Serve
- Serve hot with your chosen dip. They don’t stay crispy long, so eat fast.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 10-12 fritters (serves 3-4 as appetizer)
Difficulty: Easy
Storage Notes
Fridge: Keeps 2-3 days. Reheat in oven at 375°F for 5-7 minutes or air fryer at 350°F for 3 minutes. (Microwave = soggy sadness.)
Freezer: Freeze cooked fritters on a tray, then bag. Reheat from frozen at 400°F for 8-10 minutes.
Make ahead tip: Mix batter up to 4 hours ahead. Keep in fridge. Fry fresh.
