This is truly the best Corn Fritters Recipe. They fry up golden and crispy on the outside with sweet bursts of fresh corn in every bite. Savory with a touch of sweetness, these fritters are hard to stop eating straight from the skillet. This simple recipe makes a wonderful appetizer, snack, or classic Southern side dish for nearly any meal.
Easy Corn Fritters Recipe
- ⭐ Difficulty: Easy
- 🕒 Prep Time: 15 minutes
- 🥣 Cook Time: 15 minutes
- 🧑🍳 Total Time: 30 minutes
- 👪 Serves: 12 fritters
- 🥣 Main Ingredients: Fresh corn, fine cornmeal, all-purpose flour, buttermilk, grated onion, cheddar, scallions, and Cajun seasoning
- ⭐ Why You’ll Love It: Crisp edges, tender centers, and sweet pops of corn make these fritters irresistible.
- ⚠️ What to Watch For: Keep oil around 350°F so fritters cook through without getting greasy. Fresh corn can pop in hot oil—lower batter gently and keep a safe distance from the skillet.
Summarize & Save this Content on:
A hot batch of southern-style corn fritters is unbeatable when fresh corn is in season. Golden, crunchy edges with tender centers and juicy pockets of sweetness bring those flavors to life. They’re simple, comforting, and dangerously easy to snack on straight from the skillet.
A good corn fritter should never be bland, greasy, or doughy. This recipe hits the mark every time with a balanced savory-sweet profile and enough seasoning to keep every bite interesting.
Table of contents
- Easy Corn Fritters Recipe
- Key Ingredients
- How To Make Corn Fritters
- How To Know When The Oil Is Ready
- Pro Tips For Recipe Success
- Serving Suggestions
- Corn Fritter FAQs
- More Corn Recipes
Key Ingredients
(Full ingredient amounts are listed in the recipe card below.)
- Fresh sweet corn: Fresh kernels give natural sweetness, juicy texture, and those signature pops of corn. If you prefer convenience, well-drained canned or fully thawed frozen corn works too—just pat it dry first.
- All-purpose flour and fine cornmeal: Flour provides structure while fine cornmeal adds corn flavor and helps create a crisp crust. Use fine-ground cornmeal to avoid a gritty or chewy texture.
- Buttermilk: Adds moisture and mild tang. If you don’t have buttermilk, mix 1/2 cup milk with 1 teaspoon lemon juice or vinegar and let it sit 5 minutes.
- Grated yellow onion: Grating releases juices and spreads onion flavor evenly through the batter. Do not drain the grated onion; the juices add taste and moisture.
- Cajun seasoning: Brings savory depth. Increase cayenne if you want more heat.
- Cheddar cheese: Adds richness and mild sharpness to complement the corn.
- Neutral frying oil: Use an oil with a high smoke point (vegetable, canola, or peanut) for frying. Avoid olive oil for high-heat frying.
How To Make Corn Fritters
Step 1: Prepare the corn. Remove husks and silk. Stand each cob upright and slice downward with a sharp knife to remove the kernels. Run your fingers through the kernels to remove any remaining silk or stringy bits.
Step 2: Make the batter. Whisk together dry ingredients—flour, cornmeal, sugar, onion and garlic powders, Cajun seasoning, salt, and baking powder. Stir in the corn and scallions. In a separate bowl combine buttermilk, grated onion (with its juices), and egg, then add to the dry mix. Fold until the batter is thick and scoopable, similar to waffle batter, and fold in the cheddar at the end.
How To Know When The Oil Is Ready
A deep-fry thermometer is the most accurate way to check oil temperature—aim for 350–370°F (175–185°C). If you don’t have one, drop a very small bit of batter into the oil. It should sizzle and float up without browning too rapidly.
- Step 3: Fry the fritters. Pour about 1/2 inch of neutral oil into a heavy skillet and heat to 350°F. Carefully drop heaping 1/4-cup portions of batter into the oil and gently flatten so centers cook evenly. Fry in batches 2–3 minutes per side until deep golden and crisp. Drain on a wire rack or paper towels and sprinkle lightly with salt while hot.
Pro Tips For Recipe Success
- Do not overmix. Fold until just combined. Overmixing tightens gluten and can make fritters dense.
- Flip only once the bottom is set. The fritters should release easily and be deeply golden before turning.
- Take care when frying fresh corn. Moist kernels can pop or splatter. Lower batter gently, keep hands and face back, and use a splatter screen if available.
Serving Suggestions
Serve these fritters warm. As an appetizer, drizzle with honey and add a dollop of sour cream or a creamy dipping sauce. They also pair beautifully with salads, grilled or smoked chicken, or fried chicken for a comforting meal.
For variety, try them with a tangy remoulade, a spicy mayo, or a squeeze of lime. Leftovers can be reheated in a hot skillet or oven to restore crispness.
Corn Fritter FAQs
Yes. Thaw frozen corn completely and drain canned corn well, then pat dry to remove excess moisture. This helps the fritters stay crisp and reduces hot-oil splatter.
The batter should hold its shape on a spoon and be scoopable, not pourable like pancake batter. If too loose, let it rest 5 minutes or stir in 1–2 tablespoons more flour.
Corn fritters usually include whole corn kernels and combine flour with cornmeal. Hush puppies are typically a cornmeal-based batter without as many whole kernels.
For best texture, fry fritters shortly after mixing. Baking powder starts reacting when mixed with liquids, and the corn and onion can release moisture over time.
More Corn Recipes
Appetizers
Cajun Corn on the Cob
Easy Side Dishes
Baked Corn On The Cob
Appetizers
Street Corn Dip
Thanksgiving
Cornbread Pudding
Want more recipes? Subscribe to newsletters or recipe collections to receive seasonal recipes and updates as they’re published.
If you make this recipe, leave a rating and share your notes so others can enjoy your tweaks. Tag cooks or friends when you share photos of your fritters.
Corn Fritters Recipe
Britney Brown-Chamberlain
15 mins
15 mins
30 mins
12
Equipment
- Mixing bowls
- Heavy-bottomed pan (a cast-iron skillet or dutch oven works well)
Ingredients
- 3 ears fresh corn (about 2 cups kernels)
- 1 cup all-purpose flour
- 1/2 cup fine ground cornmeal
- 2 tbsp sugar
- 1 1/2 tsp Cajun seasoning
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/2 cup scallions, diced
- 1/2 cup buttermilk
- 1 small yellow onion, grated (do not drain)
- 1 large egg
- 1/2 cup cheddar cheese
- Neutral oil for frying (about 3–4 cups)
Instructions
- 1. Shuck corn and remove silk. Stand each cob upright and slice downward to remove kernels. Remove any remaining stringy bits.
- 2. In a large bowl whisk together flour, cornmeal, sugar, Cajun seasoning, onion powder, garlic powder, salt, and baking powder. Stir in the corn and scallions.
- 3. In a small bowl whisk buttermilk, grated onion (with juices), and egg. Pour into the dry ingredients and fold until just combined. Fold in cheddar. Batter should be thick and scoopable—do not overmix.
- 4. Pour about 1/2 inch of oil into a heavy skillet and heat to 350°F. Test with a small drop of batter; it should sizzle and float up without browning immediately.
- 5. Working in batches, drop heaping 1/4-cup portions of batter into the hot oil. Gently flatten each mound so centers cook evenly. Fry 2–3 minutes per side until deeply golden. Transfer to a wire rack or paper towel-lined plate and sprinkle with a pinch of salt while hot.
- 6. Allow oil to return to temperature between batches. Serve fritters warm.
Notes
- Do not overmix the batter: Fold until just combined to avoid tough fritters.
- Flip only when the bottom is set: The fritter should release easily and be golden before turning.
- Use caution when frying fresh corn: Moist kernels can pop; lower batter carefully and keep a safe distance from hot oil.
Nutrition
Carbohydrates: 23 g,
Protein: 5 g,
Fat: 3 g
Nutrition information is an approximation and should be used as a guide only.