Crispy Corn Fritters are a summer staple – and this recipe turns out so well, you’ll make it over and over again. Serve them with the classic butter and syrup, sour cream and bacon or as part of a full meal: Either way, they’ll be gone in seconds!
I think corn is probably my favorite of all the summer produce. I’ll eat it on the cob, as a corn salad… And most of all as a delicious, golden-crispy fritter!
Corn fritters are, to me, a very down-home comfort type of food. I’m not fancy with them in any way – mine is a very simple recipe that just works really well. Because sometimes, simplicity really is the most special thing!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Please remember to check the recipe card at the bottom of this post for exact quantities and cooking instructions!
Ingredient notes
- Corn: Fresh, frozen or canned all work here. I do think fresh is best! But I love eating corn fritters all summer long, yet all summer isn’t peak corn season, so I used canned when I took the photos here. If you’re using frozen, make sure to thaw and drain before using.
- Milk: Whole milk works best, but 2% is fine. Buttermilk can be a nice alternative if you want a little more tanginess!
- Cheddar: There’s only a small amount of cheese here, just for that depth of flavor. It doesn’t make the fritters very cheesy, but it helps with consistency and overall flavor. You can absolutely skip it if you must, but it really does make the fritters tastier.
- Shortening: Feel free to use shortening, bacon fat, lard or butter here.
How to make Corn Fritters
1. Start by whisking together your dry ingredients until well combined. This ensures the salt and baking powder are evenly distributed, yielding both an even taste and rise.
2. Using a spoon or spatula, stir through the corn. It should be evenly coated with flour.
3. In a separate bowl or measuring jug, whisk together the milk, eggs and shortening until smooth. Pour over the corn mixture, then use your spoon/spatula to fold everything to a batter-like consistency.
4. Finally, fold in the cheddar. Your batter is ready!
5. Heat a nonstick or cast-iron skillet or griddle to medium to medium-high heat. You want enough heat for the outside of your fritters to get crispy, but don’t overdo the heat or you’ll have some exploding corn flying around (yep, this happened to me).
6. Pour enough oil on your skillet or griddle to coat the surface – you don’t want to drown the fritters, but they do need enough oil to turn out crispy and golden.
Using no more than 2-3 tablespoons of batter per fritter, drop little rounds on your griddle. Gently spread out each scoop, to make sure your corn is roughly in a single layer – this makes the crispiest fritters.
7. Pan-fry the fritters for 3-5 minutes per side, checking from time to time. Once the underside is golden-brown and crispy, flip the fritters. I use two forks to flip them, I think this is the easiest way.
Gently push down on each flipped fritter to make sure it has good contact with the skillet or griddle surface. This helps with crispiness!
8. Fry the second side for another 2-4 minutes, or until golden. Either serve hot from the skillet, or place on paper towels (ideally set on a wire rack) for no more than 5 minutes before serving. These really do taste best eaten immediately!
Recipe tips
- Mixing: Don’t overmix the batter once you’ve added the wet to the dry ingredients. Just stir until no more dry flour is left.
- Batter consistency: This batter is fairly thin, you don’t want a super thick batter or the fritters will turn out too fluffy/like pancakes. Make sure to measure your flour exactly, or your batter consistency will be off. Spoon and level, don’t scoop!
- Fritter size: Stick to the 2-3 tablespoons of batter per fritter, else they will be too big and may turn out doughy.
- Frying method: Stick to the tips and instructions in the recipe to ensure perfect crispiness on the outside with a tender (not chewy) middle. Gently spreading the scooped batter and pushing down gently after flipping really do make a difference!
- Serve ASAP! Corn fritters need to be hot and crispy off the griddle, there’s no way around it. They just taste best this way! If you need to hold them so you can finish cooking your fritters, set them on paper towels on a wire rack.
Serving ideas
My best serving idea is griddle to plate 😉 Seriously though, if you want these to make it to the table – you’ll have to act fast. My family is really good at eating them standing at the kitchen counter, because they’re just so delicious.
If yours do make it to the table, here are some ideas for what to serve with a basket of hot corn fritters:
- Classic toppings are sour cream, crispy bacon, butter and/or syrup. Combine to your heart’s desire. I actually think cinnamon sugar is really good as well, but maybe that’s just me!
- For breakfast I usually serve everyone’s favorite toppings plus fruit and yogurt on the side.
- Make them into a simple lunch with a three bean salad or a broccoli salad on the side. Or with a simple vegetable soup if it’s a cooler day!
- Serve them for dinner with grilled hamburgers, pork tenderloin or steak
More summer produce recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Corn Fritters
Recipe details
Ingredients
- 1 cup all-purpose flour spooned and levelled
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups corn
- 2 large eggs
- ½ cup milk
- 1 tablespoon shortening melted
- ⅓ cup shredded cheddar cheese
- vegetable oil for frying
Instructions
- Combine dry ingredients: In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder and 1 teaspoon salt. Stir through 3 cups corn.
- Make batter: In a separate bowl or measuring jug, blend 2 large eggs, ½ cup milk and 1 tablespoon shortening until smooth. Pour over corn mixture and fold together just until combined and no more dry flour is visible. Fold through ⅓ cup shredded cheddar cheese.
- Prep skillet: Heat nonstick or cast iron skillet or griddle to medium to medium-high heat. Once hot, coat bottom with vegetable oil.
- Add batter: Drop 2-3 tablespoons of batter per fritter on hot skillet. Gently spread batter to make thinner and crisper fritters. Do not overcrowd pan.
- Cook: Fry fritters for 3-5 minutes or until golden on underside, then flip (I use two forks for this – so easy!) and immediately gently push down on each fritter a couple of times to ensure they fry evenly. Finish frying for 2-4 minutes, checking from time to time, until golden. Add more oil as needed.
- Finish and serve: Serve immediately, or set on paper towels on a wire rack for no more than 5 minutes before serving for best results.
Notes
Ingredient notes
- Corn: Fresh, frozen or canned all work here. I do think fresh tastes best, but only if in season. If you’re using frozen, make sure to thaw and drain before using.
- Milk: Whole milk works best, but 2% is fine. Buttermilk can be a nice alternative if you want some tanginess.
- Shortening: Feel free to use shortening, bacon fat, lard or butter.
Recipe tips
- Mixing: Don’t overmix the batter once you’ve added the wet to the dry ingredients. Just stir until no more dry flour is left.
- Batter consistency: This batter is fairly thin, you don’t want a super thick batter or the fritters will turn out too fluffy/like pancakes. Make sure to measure your flour exactly, or your batter consistency will be off. Spoon and level, don’t scoop!
- Fritter size: Stick to the 2-3 tablespoons of batter per fritter, else they will be too big and may turn out doughy.
- Frying method: Stick to the tips and instructions in the recipe to ensure perfect crispiness on the outside with a tender (not chewy) middle. Gently spreading the scooped batter and pushing down gently after flipping really do make a difference!
- Frying heat: The fritters should be fried hot enough to ensure they turn out crispy, but be mindful of using too much heat. I once had kernels explode all around the kitchen when my heat was turned up too high – stick to medium to medium-high.
Bethany says
Made these with leftover corn from Independence Day and wow these really are so crispy ate straight at kitchen counter couldn’t help ourselves lolol
Emily says
Oh my, these were so delicious we ate them straigjt out of the pan! My first were too thick,,but then I paid more attention lol and the rest were perfect