Corn Fritters (Crispy, Sweet & 20 Minutes)

Corn fritters are the perfect crispy-sweet snack. Golden brown outside. Bursts of sweet corn inside. Pan-fried in minutes. Dip in sour cream or sriracha mayo. Dangerously addictive.

Twenty minutes. Corn fritters. Let’s go.

Ingredients

Makes 10-12 fritters (serves 4).

• 2 cups corn kernels (fresh, frozen, or 1 can drained)
• ½ cup all-purpose flour
• ¼ cup cornmeal (optional, for extra crunch)
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika (optional)
• 2 large eggs, beaten
• ¼ cup milk
• 2 tbsp oil or butter (for frying)
• Optional: 2 tbsp green onions or chives, chopped
• For dipping: sour cream, sriracha mayo, or ranch

Step-by-Step Instructions

Step 1: Mix Dry Ingredients

1. In a bowl, whisk flour, cornmeal (if using), baking powder, salt, pepper, and paprika.

Step 2: Mix Wet Ingredients

1. In another bowl, whisk eggs and milk.

Step 3: Combine Batter

1. Pour wet into dry. Stir until just combined (don’t overmix).
2. Fold in corn and green onions.

Step 4: Pan-Fry Fritters

1. Heat oil in a large skillet over medium heat.
2. Scoop 2 tablespoons of batter per fritter into the skillet.
3. Flatten slightly with a spatula.
4. Cook 2-3 minutes per side until golden brown and crispy.

Step 5: Serve

1. Transfer to paper towel to drain. Serve warm with dipping sauce.

Summary

Prep Time: 10 minutes | Cook Time: 10-12 minutes | Total Time: 20-22 minutes

Yield: 10-12 fritters (4 servings)

Difficulty: Easy

Storage Notes

Best fresh and crispy. Keeps in fridge for 2 days. Reheat in air fryer or oven at 375°F for 5 minutes (microwave makes them soggy). Not freezer-friendly. Make what you’ll eat.