Corn Fritters (Sweet, Crispy, Bursting with Summer Corn)

Corn fritters are summer on a plate. Sweet corn kernels tucked into a golden, crispy fritter. A little savory. A little sweet. Dip in honey butter or sriracha mayo. You’ll make these all season long.

Ingredients

Serves 4 (makes 8-10 fritters).

• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 2 large eggs
• ½ cup all-purpose flour
• ¼ cup cornmeal (optional, for extra crunch)
• ¼ cup grated Parmesan or cotija cheese
• 2 green onions, finely sliced
• 2 tbsp fresh cilantro or parsley, chopped
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika or cayenne (optional)
• 2 tbsp olive oil or vegetable oil (for frying)

For Dipping:

• Honey butter, sriracha mayo, sour cream, or ranch

Step-by-Step Instructions

Step 1: Mix Batter

1. In a bowl, whisk eggs. Add flour, cornmeal (if using), cheese, green onions, cilantro, salt, pepper, and paprika. Stir until combined. Fold in corn kernels. The batter will be thick and chunky.

Step 2: Form & Fry

1. Heat oil in a large skillet over medium heat.
2. Scoop ¼ cup of batter per fritter into the skillet. Flatten slightly with the back of a spoon.
3. Cook 2-3 minutes per side until golden brown and crispy.
4. Drain on paper towels.

Step 3: Serve

1. Serve hot with honey butter, sriracha mayo, or your favorite dipping sauce. Watch them vanish.

Summary

Prep Time: 10 min | Cook Time: 10 min | Total: 20 min

Yield: 8-10 fritters | Difficulty: Easy

Storage Notes

Best fresh. Fridge 3 days. Reheat in oven or air fryer at 375°F for 5-7 minutes (crispy returns). Never microwave — sogginess is the enemy of the fritter. Uncooked batter can be refrigerated for 1 day.