Crispy Corn Fritters

Name: Crispy Corn Fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups corn kernels, fresh or frozen; ⅓ cup Parmesan cheese, grated; 1/2 cup cornmeal; ¼ cup all purpose flour; 1 tablespoon chives or green onions, finely chopped; ½ teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 large egg; 1/2 cup milk or heavy cream; 2-3 tablespoons vegetable oil (for pan frying)

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Crispy Corn Fritters are the perfect summer appetizer, snack, or side dish: golden brown on the outside, fluffy and tender on the inside, and packed with juicy corn, melty cheese, and the perfect hint of herbs and seasoning. This easy recipe comes together in minutes with simple ingredients and is pan-fried to perfection for the ultimate crowd-pleaser. They're the kind of snack or side dish that disappear fast.

Crispy Corn Fritters are golden, savory, and quick to make. Perfect as a snack, appetizer, or side with your favorite summer meals! | aheadofthyme.com

These fritters are made with fresh, canned, or frozen corn (whatever you have on hand!), and held together with a lightly seasoned batter. Paired with a creamy dip, alongside grilled meats and fresh salads, or eaten straight off the plate, these versatile fritters are a must for everything from casual weeknights to sunny summer get-togethers.

Why You'll Love these Crispy Corn Fritters

Quick and easy to make. These corn fritters come together in about 30 minutes with pantry staples. Great for busy weeknights or last-minute entertaining, and cleanup is a breeze. Even beginner cooks will find this recipe simple and straightforward.
Perfectly crispy texture. A crispy golden crust with a soft and tender center makes each bite satisfying. The corn adds natural sweetness and juicy pops of flavor, and the cheese enhances the crispiness even more.
Kid-friendly and crowd-pleasing. These fritters are mild, crunchy, and fun to eat. They're great for little hands and equally loved by adults. Serve with ketchup or a yogurt dip for extra fun. They're also great for school lunches or afternoon snacks.
Customizable and versatile. You can swap in different cheeses, add chopped herbs, or mix in diced jalapeños or red peppers for a kick. These fritters adapt to whatever you have on hand, and are a great way to use up leftover veggies in the fridge.

Ingredient Notes

To make this delicious Crispy Corn Fritters, you will need the following ingredients (full measurements in recipe card below):

corn - fresh, canned (drained), or frozen (thawed) all work. Use sweet corn for best flavor.
Parmesan cheese - adds savory richness and enhances the crispy texture. You can substitute with cheddar or crumbled feta.
cornmeal - provides extra crunch. You can substitute with more flour, but the texture will be softer.
all-purpose flour - helps bind the fritters together. A 1:1 gluten-free blend works if needed.
chives or green onions - adds fresh flavor. You can use finely chopped shallots or red onion instead if you want.
seasoning - seasoned with garlic powder, paprika, salt, and pepper. You can use fresh garlic instead of garlic powder, if preferred.
egg - helps bind the batter. Use a flax egg for a vegan option, though the texture may be slightly softer.
milk or heavy cream - Helps form the batter. Non-dairy milk works well too (like almond or oat milk).
vegetable oil - canola or avocado oil are good substitutes for frying.

You will also need measuring cups and spoons, a large mixing bowl, a skillet or frying pan, a spatula, and a paper towel-lined plate.

How to Make the Best Crispy Corn Fritters

Combine dry ingredients. In a large mixing bowl, combine all the dry ingredients including corn kernels, cheese, cornmeal, flour, chives, garlic powder, paprika, salt and pepper. Mix until evenly distributed.

Combine wet ingredients. In another bowl, whisk together egg and milk until smooth.

Complete batter. Add the egg milk mixture into the corn mixture. Mix well until the batter is smooth.

Scoop. Heat oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Use a medium cookie scoop to scoop out 2-3 tablespoonfuls of the batter into the skillet and flatten slightly with the back of a spoon or spatula. You can probably fit 3-4 fritters in one skillet, depending on the size of your skillet.
Cook. Cook until golden brown on the bottom, about 2-3 minutes, and flip over. Cook the other side until golden brown, another 2-3 minutes. Repeat in batches until the corn mixture is used up.

Rest. Let the corn fritters cool on a paper towel-lined plate.
Serve. Serve warm with a side of your favorite dipping sauce such as mayonnaise or aoili.

Recipe Variations

Add cheese. Swap or add cheddar, Monterey Jack, or feta for different flavor profiles. You can even try pepper jack for extra spice.
Make them spicy. Add minced jalapeños, red pepper flakes, or a pinch of cayenne to the batter. This gives a nice heat to balance the sweetness of the corn.
Try other herbs. Use parsley, basil, or cilantro instead of chives. You can also add a pinch of thyme or dill for extra depth.
Add other veggies. Mix in grated zucchini (squeezed dry), shredded carrot, or diced bell pepper. These add color, flavor, and nutritional variety.
Make mini fritters. Use a small cookie scoop to make bite-sized fritters for appetizers or parties. They're fun, easy to eat, and cook quickly. Kids especially love the smaller size.

How to Serve

These Crispy Corn Fritters are delicious served with a dipping sauce as an appetizer, or as a side dish paired with some other popular summer dishes including:

For more summer recipes, see our 60+ Summer Dinner Ideas.

Recipe Tips and Tricks

Drain excess moisture. If using canned or thawed frozen corn, be sure to drain well. Too much moisture will prevent proper crisping and make the batter soggy, affecting both texture and cooking time.
Preheat the pan. Let your oil heat before adding the batter to ensure a crisp exterior. The batter should sizzle when it hits the pan as this is key for a crunchy crust.
Don't overcrowd the pan. Cook fritters in batches with space between them to ensure even cooking and crispiness. Overcrowding can lead to soggy fritters and uneven browning.
Flip gently. Use a spatula to carefully flip each fritter once golden. Don't rush the process. Let them set before turning for a perfect flip and crust.
Keep warm in the oven. If making a large batch, keep finished fritters on a baking sheet in a 200°F oven until ready to serve. This maintains crispiness without drying them out.

Storing and Freezing Instructions

How to Store

Store leftover fritters in an airtight container in the fridge for up to 3 days. Let them cool before storing to avoid sogginess.

How to Reheat

Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. You can also use an air fryer for extra crispiness.

How to Freeze

Let fritters cool completely, then freeze in a single layer. Transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven or air fryer.

FAQ

Can I bake corn fritters instead of frying?

Yes! Bake them on a parchment-lined sheet at 400°F for 15-20 minutes, flipping halfway. They won't be quite as crispy but still delicious and a bit lighter. You can also broil briefly at the end for added browning.

Can I make these gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend and make sure your cornmeal is certified gluten-free. The texture may vary slightly but they'll still turn out great.

Can I make the batter ahead of time?

Yes, the batter can be mixed and stored in the fridge for up to 4 hours. Stir before cooking and proceed as directed for easy prep. Note that the batter may thicken slightly, so add a splash of milk if needed.

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