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