Corn Fritters for a weeknight

Crispy corn fritters are warm, comforting bites of love. With tangy scallions and cheddar cheese, this is simple, fast comfort food you'll love to eat for breakfast, brunch, lunch, or dinner.

This recipe for Crispy Corn Fritters is a tasty way to enjoy corn! Whether feasting on fresh, in-season summer sweet corn, or defrosting some frozen corn kernels.

They're known more as a Southern food here in the United States. But We've seen them on restaurant menus all over the country. Fritters are so homey and comforting, and they can be enjoyed as a main course or side dish.

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🌟 Why you'll love these corn fritters

They are pan-fried to crispy deliciousness.
You can make these in under 30 minutes.
The recipe calls for simple-to-find, simple ingredients.
You can jazz these up with all your favorite toppings or simply enjoy them with a side of sour cream or ranch.

✅ Step-by-step instructions

Step 1 – In a large bowl, stir together the corn, flour, sugar, baking powder, paprika, salt, and pepper until combined. Whisk in the eggs one at a time, then whisk in the milk.

Step 2 – Sprinkle in the green onions and cheddar cheese, and stir to combine.

Step 3 – Heat about 1/2 inch of oil in a frying pan or deep skillet over medium-high heat. Once the oil is hot, use an ice cream scoop or large serving spoon to scoop up about 2 tablespoons of the batter. Then gently drop the mound of batter into the pan. Repeat until you have three or four in the pan. Then use the back of a wooden spoon or a spatula to lightly flatten each fritter mound equally.

Step 4 – Cook the fritters for 3 to 4 minutes on each side. Simply until the outside is golden brown and crispy. Remove the cooked fritters and transfer to a plate covered with paper towels. Then repeat the process with another batch and continue until you've used all of the batter.

Serve immediately topped with sour cream, bacon, additional green onions, additional shredded cheese, if using.

🌽 Recipe FAQs

Can you keep fritter batter overnight?

Yes! You can mix the batter up one day in advance, then cover tightly and refrigerate until you are ready to cook them the next day. Since cold batter actually can result in crispier fritters, there's no need to take the batter out until your pan is hot and you're ready to cook.

Why are the fritters not crispy?

If your batter is too thick, the corn fritters will likely not be able to crisp up evenly throughout. Make sure that your fritter batter is mixed to a nice, creamy consistency.

How can you tell if fritters are cooked?

If fritters are not too thick, you'll know that they are cooked when the outside has changed to a darker, golden brown color all the way across.

What do We serve with corn fritters?

These are tasty served with sour cream, bacon, more cheddar cheese and green onions.

🧊 Storage tips

Make-ahead: you can make the batter one day in advance. Keep the batter refrigerated in an airtight container until you are ready to fry the fritters.

Refrigerate or freeze: allow cooked fritters to cool to room temperature. Then place in airtight containers and refrigerate for up to 4 days. Or, freeze for up to two months.

🍽 Serving ideas

These crispy corn fritters are great any time of day!

Make them for breakfast with breakfast sausage and salsa eggs. Enjoy them for lunch with a Southwest BBQ Chicken Salad. Or eat them up for dinner as a side dish to Cajun Shrimp Pasta, Pressure-cooker Cajun Chicken Pasta, Pressure-cooker Seafood Jambalaya, or New Orleans-style BBQ Shrimp and Scallops.

🌽 More corn recipes

Try one of these other yummy corn dishes!

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Corn Fritters

By Marlynn Schotland Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 people These pan-fried corn fritters are tasty for breakfast, lunch, or dinner!

Ingredients

3 cups corn, fresh or thawed from frozen
1 cup all-purpose flour
1 teaspoon granulated sugar
1 teaspoon baking powder
½ teaspoon ground paprika
1 teaspoon kosher salt
¼ teaspoon pepper
2 large eggs
½ cup milk
3 stalks green onions, green parts only, thinly sliced
½ cup shredded cheddar cheese
vegetable oil for frying
crumbled cooked bacon, additional sliced green onions, sour cream (optional, for serving)

Instructions

In a large bowl, stir together the corn, flour, sugar, baking powder, paprika, salt, and pepper until combined.
Whisk in the eggs one at a time, then whisk in the milk. Sprinkle in the green onions and cheddar cheese, and stir to combine.
Heat about 1/2 inch of oil in a frying pan or deep skillet over medium-high heat. Once the oil is hot, use an ice cream scoop or large serving spoon to scoop up about 2 tablespoons of the batter and gently drop it into the pan. Repeat until you have three or four in the pan, and use the back of a wooden spoon or a spatula to lightly flatten each fritter mound equally.
Cook the fritters for 3 to 4 minutes on each side, simply until the outside is golden brown and crispy. Remove the cooked fritters and transfer to a plate covered with paper towels. Then repeat the process with another batch and continue until you've used all of the batter.
Serve immediately topped with sour cream, bacon, additional green onions, additional shredded cheese, if using.

Notes

Storage tips: store leftovers in an airtight container and refrigetate for up to 4 days. You can also store in freezer-safe bags or containers and freeze for up to one month.

Nutrition

Calories: 340 kcal, Carbohydrates: 52 g, Protein: 14 g, Fat: 10 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.01 g, Cholesterol: 100 mg, Sodium: 826 mg, Potassium: 405 mg, Fiber: 4 g, Sugar: 8 g, Vitamin A: 827 IU, Vitamin C: 8 mg, Calcium: 225 mg, Iron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.