These Corn fritters made from fresh sweet corn take only 25 minutes to cook from scratch. Make these as an appetizer or for an afternoon snack!
Fresh or canned corn?
These corn fritters taste amazing when made with fresh corn. To use fresh corn, just use a knife to remove the corn kernels just like this:
If you have fresh enough corn, you don't need to cook it any further than the few minutes that these corn fritters are frying.
If you don't have fresh corn, or don't want to bother with all this extra work, you can absolutely use canned corn for this recipe!
How to make these corn fritters:
Start by mashing up the corn kernels in a bowl by using a mojito muddler or a kitchen mallet. It's really up to you how much you mash the kernels - if you want more whole pieces of corn to bite into, do about half mashed, half unmashed. If you want a smoother texture to your corn fritters, then mash more than half.
Add the rest of the ingredients. I use white whole wheat flour for this recipe to add a bit more nutrition and fiber. White whole wheat flour is lighter than regular whole wheat flour and still tastes and feels like regular flour in recipes like this one. You can use regular all-purpose flour if that's what you have.
It won't look pretty, but that's OK. The batter will be runny - similar consistency to pancake batter, but with delicious juicy lumps of corn.
Mix, and add to a hot oiled skillet by the spoonful. Fry on both sides (about 3 minutes each side), and drain any excess oil on a paper towel.
How to serve corn fritters
These corn fritters make a great kid-friendly snack or after school snack. But of course, they can also be a great snack or appetizer for the whole family.
These corn fritters are best served hot and freshly cooked, either with a squeeze of lime juice or a dollop of lime crema (aka sour cream with a squeeze of lime juice and a pinch of salt).
Some other topping ideas:
- Cumin-garlic yogurt sauce
- Cajun marinara sauce
- fresh herbs, such as parsley or basil
- splash of hot sauce
- sprinkle of tajin (have you ever had this addicting lime-flavored spice?? So good on top of everything!)
Other add-ins to try:
You can try adding different ingredients to add a little variety to your corn fritters:
- ½ cup finely grated carrot
- ½ cup grated zucchini (squeeze and drain the extra liquid)
- Diced ham or turkey
- Different herbs, such as dill, tarragon, or parsley
How to reheat corn fritters
The best way to reheat these is in a skillet or an oven (a toaster oven or convection oven would work!). This way they get some of their crisp back. If you microwave these, they will still taste good but will be soft on top.
Other vegetable fritter recipes you might love:
- Cauliflower fritters (with an amazing Garlic Dill Aioli sauce that would be great for these corn fritters as well!)
- Cabbage fritters
- Sweet potato latkes (sweet potato friters)
- Cauliflower tots
- Yellow squash tots
Other easy snack recipes you might love:
- Cheesy chicken corn dip (oh sooo good! Skip the chicken if you're vegetarian)\
- Crispy pan-fried cauliflower florets (crispy delicious cauliflower bites)
- Roasted eggplant dip with beets (an amazing low-calorie healthy dip that tastes so good)
- Zesty white bean dip (or use it as a spread on a sandwich or wrap)
- Cheesy grits fritters with Cajun marinara sauce
- Savory cornbread with jalapenos and leeks
- Cheesy savory pancakes with green onions
- Cheddar sage cornbread
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
- 3 cups corn kernels (thawed, if using frozen, or 2 cans of corn, or 3 large ears of corn if using fresh)
- 1 jalapeño seeds removed and finely diced (optional, skip this if you don't want any spice)
- 2 eggs
- 1 cup white whole wheat flour (or all purpose flour)
- 2 tablespoons cilantro leaves diced (or use any herb you like)
- ½ teaspoon salt or more to taste
- 2-4 tablespoons Olive oil for frying
- Optional: Lime juice and extra cilantro for serving
- Mash the corn kernels in a large bowl using a potato masher or a mojito muddler until most corn kernels are broken and some juice comes out. You can also pulse the corn in a food processor for a few seconds just to break them - be careful not to over-process and turn them into creamed corn.
- Add the rest of the ingredients (jalapeno through salt) and mix well. I just used the same mojito muddler for mixing everything together - no need to get a whisk or another utensil dirty!
- Heat 1-2 tablespoons of olive oil in a pan. Use a heaping tablespoon or a melon baller to add the corn batter to the pan. Cook for about 3 minutes over medium heat, or until golden brown. Carefully flip and cook for another 3 minutes, or until the corn fritters are golden brown and cooked through.Serve with some fresh cilantro and a squeeze of lime juice.