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.

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)

Description

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.

Ingredients

Scale

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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Instructions

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.
In another bowl, whisk together egg and milk until smooth.
Add the egg milk mixture into the corn mixture. Mix well until the batter is smooth.
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 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.
Let the corn fritters cool on a paper towel-lined plate.
Serve warm with a side of your favorite dipping sauce such as mayonnaise or aoili.

Notes

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Pan Fry
Cuisine: American