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
- In a bowl, whisk flour, cornmeal (if using), baking powder, salt, pepper, and paprika.
Step 2: Mix Wet Ingredients
- In another bowl, whisk eggs and milk.
Step 3: Combine Batter
- Pour wet into dry. Stir until just combined (don’t overmix).
- Fold in corn and green onions.
Step 4: Pan-Fry Fritters
- Heat oil in a large skillet over medium heat.
- Scoop 2 tablespoons of batter per fritter into the skillet.
- Flatten slightly with a spatula.
- Cook 2-3 minutes per side until golden brown and crispy.
Step 5: Serve
- 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.
