Corn fritters are the ultimate bite of golden, crispy perfection with a tender, sweet center. These little delights combine the natural sweetness of corn with a hint of savory seasoning, creating a flavor that’s both comforting and exciting. Ready in just 30 minutes, they’re perfect for a quick snack, a side dish, or even a light meal. The contrast between the crunchy exterior and the soft, juicy kernels inside is simply irresistible.
Whether you’re serving them fresh from the pan or pairing them with a zesty dipping sauce, these fritters are sure to impress. Their versatility and ease make them a go-to recipe for any occasion. With just 15 minutes of prep, you’ll have a dish that’s as satisfying to make as it is to eat. Every bite is a celebration of texture and flavor, leaving you craving more.
Ingredients for Perfect Corn Fritters
- 6 tablespoons milk (whole or 2% works best)
- 1 large egg
- 2 cups corn kernels (fresh from about 3 ears, or frozen and thawed)
- ¾ cup chopped scallions (about 5 scallions, plus extra for garnish)
- 1 cup grated sharp cheddar cheese (substitute with Monterey Jack for a milder flavor)
- 1 teaspoon apple cider vinegar
- 1½ teaspoons sea salt
- 1 teaspoon onion powder
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (adjust to taste for spice level)
- ¼ teaspoon smoked paprika
- Freshly ground black pepper (to taste)
- ¾ cup cornmeal (spooned and leveled)
- ½ cup all-purpose flour (spooned and leveled)
- Neutral oil (like vegetable or canola, for frying)
- Sour cream (for serving)
Step-by-Step Instructions for Crispy Corn Fritters
- Prepare the batter: In a large bowl, whisk together the milk and egg. Add the corn, scallions, cheese, and apple cider vinegar, and stir to combine.
- Season the mixture: Sprinkle the salt, onion powder, baking powder, garlic powder, cayenne, smoked paprika, and several grinds of black pepper over the mixture. Stir well to evenly distribute the spices.
- Add dry ingredients: Sprinkle the cornmeal and flour over the mixture and stir until everything is well combined and no dry spots remain.
- Heat the oil: Coat the bottom of a cast-iron skillet with oil and heat over medium heat until shimmering but not smoking.
- Form the fritters: Use a ¼-cup measuring cup to scoop the batter into the pan. Gently press down with the back of the cup or a spatula to flatten the fritters into 3-inch disks.
- Cook the fritters: Cook for 2 to 3 minutes per side, or until golden brown and cooked through. Adjust the heat if needed to prevent burning.
- Work in batches: If necessary, cook in batches, wiping out the pan and adding more oil between batches to ensure even cooking.
- Garnish and serve: Sprinkle with chopped scallions and serve warm with a dollop of sour cream on the side.
Perfect Pairings: Sauce and Topping Ideas
While sour cream is a classic choice, try drizzling your corn fritters with a spicy aioli (mix mayo with hot sauce and a squeeze of lime) or a zesty lime crema (combine sour cream with lime juice and a pinch of salt). For a fresh twist, top with avocado slices or a mango salsa for a sweet and tangy contrast.
Make It a Meal: Serving Suggestions
These corn fritters shine as a side dish or appetizer, but they can also be the star of the meal! Serve them alongside a grilled chicken salad or a bowl of spicy chili for a hearty dinner. For brunch, pair them with poached eggs and a side of crispy bacon.
Keep It Fresh: Storage and Reheating Tips
Store leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a 350°F oven for about 10 minutes, or until crispy. Avoid microwaving, as it can make them soggy.
Mix It Up: Recipe Variations
Feel free to customize! Swap the cheddar for pepper jack cheese for a spicy kick, or add diced jalapeños for extra heat. For a vegetarian-friendly version, skip the cheese and add black beans or chopped bell peppers for added texture and flavor.
Quick Tips for Success
Use a cast-iron skillet for even cooking and a crispy exterior. If you’re short on time, frozen corn kernels work just as well as fresh—just thaw and pat them dry before using. And don’t overcrowd the pan; cook in batches to ensure each fritter gets perfectly golden.
Corn Fritters
Equipment
- cast iron skillet
Ingredients
- 6 tablespoons milk
- 1 large egg
- 2 cups corn kernels from about 3 ears fresh corn
- 3/4 cup chopped scallions about 5, plus more for garnish
- 1 cup grated sharp cheddar cheese
- 1 teaspoon apple cider vinegar
- 1 1/2 teaspoons sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- Freshly ground black pepper
- 3/4 cup cornmeal spooned and leveled
- 1/2 cup all-purpose flour spooned and leveled
- Neutral oil for the pan
- Sour cream for serving
Instructions
- In a large bowl, whisk together the milk and egg. Add the corn, scallions, cheese, and apple cider vinegar and stir to combine. Sprinkle the salt, onion powder, baking powder, garlic powder, cayenne, smoked paprika, and several grinds of pepper over the mixture and stir again. Sprinkle on the cornmeal and flour and stir until well combined.
- Coat the bottom of a cast-iron skillet with oil and heat over medium heat. Use a ¼-cup measuring cup to scoop the batter into the pan. Use the back of the measuring cup or a spatula to gently press down to flatten the fritters into about 3-inch disks. Cook for 2 to 3 minutes per side, or until golden brown and cooked through. Work in batches if necessary, wiping out the pan and adding more oil between batches.
- Garnish with chopped scallions and serve with sour cream.