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Quick and Easy Corn Fritters Recipe

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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!

stack of corn fritters on a plate

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:

how to cut off corn from cob

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 malletIt’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.

Quick and Easy Corn Fritters

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.

Easy, right??

corn fritters in a skillet

corn fritters in a skillet with yogurt dipping sauce and fresh sweet corn in cobs on an old wooden kitchen table, view from above, flatlay

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:

 

Other add-ins to try:

You can try adding different ingredients to add a little variety to your corn fritters:

  • 1/2 cup finely grated carrot
  • 1/2 cup grated zucchini (squeeze and drain the extra liquid)
  • Diced ham or turkey
  • Different herbs, such as dill, tarragon, or parsley
corn fritters with ham

Vegetable Fritters with Ham

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:

Other easy snack recipes you might love:

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!

quick and easy corn fritters pinterest graphic

stack of corn fritters on a plate
Print Recipe
4.67 from 21 votes

Corn Fritters

These easy 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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Lunch
Cuisine: American
Servings: 10 3-inch corn fritters
Author: Kate
Cost: $5

Ingredients

  • 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)
  • 1/2 teaspoon salt or more to taste
  • 2-4 tablespoons Olive oil for frying
  • Optional: Lime juice and extra cilantro for serving

Instructions

  • 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.

Nutrition

Nutrition Facts
Corn Fritters
Amount Per Serving
Calories 125 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 33mg11%
Sodium 129mg5%
Potassium 25mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 55IU1%
Calcium 13mg1%
Iron 0.4mg2%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

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Recipe Rating




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Tennelle Da Silva

Saturday 19th of December 2020

Im making these now, YAY! We haven't begun frying the fritters yet but the batter is definitely not runny? Its actually quite thick? Ive read and re-read the recipe and we've done everything correctly as far as following the recipe, what have I done wrong?

Kate

Saturday 19th of December 2020

Hi Tennelle, the consistency can definitely depend on how creamy your corn kernels get, but it should be ok! If the batter is thick, you can gently press down with the back of your ice cream scooper or spoon to spread it around a little in the pan so it is not as thick, and when you flip, press down gently with a spatula again! Let me know how it worked out for you!

Dorothy aeMaria

Thursday 29th of October 2020

I’ve never seen them made without baking soda

Elena

Tuesday 9th of June 2020

I just made them from canned corn. Super easy and tasty.

Elena

Thursday 4th of June 2020

I just made them from canned corn. Super easy and tasty.

Kate

Thursday 4th of June 2020

So glad to hear!! Thanks for stopping by to let me know. :)

Lydia

Friday 10th of April 2020

I was just wondering, how do you get them to be pancake-like and not bulky balls? I’m going to make some this weekend. Thanks!

Kate

Monday 13th of April 2020

The batter should be just a little thicker than pancake batter so it will spread a little in the pan. And when you flip them over, just press down with a spatula onto the cooked side, and it will flatten them out. I've never had a problem with them being too bulky, so hopefully it works out! Please let me know how it turns out or if you run into any issues.

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