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This is seriously the best Corn Fritters Recipe, y’all! They fry up perfectly golden and crispy on the outside with sweet pops of fresh corn in every bite. They’re savory, slightly sweet, and downright hard to stop eating once that first batch comes out of the skillet. This easy corn fritter recipe makes the perfect appetizer, snack, or Southern side dish for just about any meal!
If you love this recipe, you’re going to also love my Southern hush puppies and crab beignets!
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, cornmeal, buttermilk, grated onion, cheddar cheese, scallions, and Cajun seasoning
- ⭐ Why You’ll Love It: These corn fritters fry up crisp and golden around the edges with tender centers and sweet pops of fresh corn in every bite.
- ⚠️ What to Watch For: Keep the oil near 350°F so the fritters cook through without becoming greasy or browning too quickly. Fresh corn may also pop in the hot oil, so lower the batter carefully and keep your hands and face away from the skillet.
Summarize & Save this Content on:
A hot batch of southern-style corn fritters just cannot be beat, especially when fresh corn is in season. Those golden, crunchy edges, tender centers, and juicy little pops of sweetness in every bite just gives me life! They’re simple, comforting, and way too easy to keep snacking on straight from the skillet.
In my honest opinion, a corn fritter should never be bland, greasy, or doughy and these deliver every time. There’s the perfect balance of savory and slightly sweet, with enough seasoning to keep every bite interesting.
Table of contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Fresh sweet corn give these homemade corn fritters their naturally sweet flavor, juicy texture, and signature bursts of corn in every bite. Save leftovers for my Mexican Street Corn Pasta Salad or blackened corn recipe.
- All-purpose flour and cornmeal: Flour provides enough structure to hold the fritters together, while cornmeal adds corn flavor and helps create crisp, golden edges. Be sure to use fine ground cornmeal to prevent the corn fritters from becoming chewy.
- Buttermilk moistens the batter and adds a subtle tang without making it too thin. If you don’t have buttermilk, make homemade buttermilk by mixing together a 1/2 cup whole milk and 1 tsp lemon juice and let it sit for 5 mins – and voila, you’ve got buttermilk!
- Grated yellow onion: Grating the onion releases its juices, which evenly distribute savory onion flavor throughout the corn fritter batter. Do not drain the liquid.
- Cajun seasoning adds savory punch. Add extra cayenne pepper for a spicy kick!
- Cheddar cheese adds richness and a mild sharp flavor that pulls all of the flavors together.
- Neutral frying oil: Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Do not use olive oil.
How To Make Corn Fritters
Step 1: Prepare the fresh corn. Shuck the corn and remove as much silk as possible. Stand each cob upright on a cutting board and carefully slice downward with a sharp knife to remove the kernels. Run your fingers through the kernels and discard any remaining stringy pieces of silk.
Step 2: Make the Corn Fritter Batter: Whisk together the dry ingredients – all purpose flour, cornmeal, sugar, onion and garlic powder, Cajun seasoning, kosher salt, black pepper, and baking powder. Add the corn and green onions, then fold in the buttermilk, grated onion, egg, and cheddar jto the flour mixture. Fold together until a scoopable yet thick batter forms. It should look like waffle batter.
How To Know When The Oil Is Ready
It’s helpful to use a deep fry thermometer to ensure the oil is at the right temperature. You want it around 350-370 degrees °F, which helps the corn fritters cook through evenly without becoming greasy or browning too quickly. If you don’t have a thermometer, drop a tiny bit of batter into the oil. It should sizzle immediately and float to the surface without browning too fast.
- Step 3: Fry the Corn Fritters: Heat vegetable oil over medium heat in a heavy-bottomed skillet to 350°F. Carefully add heaping ¼-cup portions of batter (you can also use a cookie scoop), gently flattening each one so the centers cook evenly. Fry in batches for 2–3 minutes per side until deeply golden brown, crisp around the edges, and firm in the center. Place corn onto paper towels or a wire rack to drain off any excess oil. Repeat with remaining batter.
Pro Tips For Recipe Success
- Do not overmix the batter. Fold everything together just until combined. Overmixing develops the gluten in the flour and can make the fritters dense or chewy.
- Flip only once the bottom is set. The fritters should release easily from the skillet and look deeply golden around the edges before you turn them.
- Be careful when frying fresh corn. Corn kernels contain moisture and can occasionally pop or burst in the hot oil. Lower the batter into the skillet carefully, keep your face and hands back, and use a splatter screen when possible.
Serving Suggestions
Ok, here’s the best part – time to eat! Corn fritters are awesome party appetizers but also the perfect side dish with just about anything. For serving as an app, I like to add a drizzle of honey and a dollop of sour cream.
If serving as a side dish, I like to enjoy alongside a fresh salad with grilled honey butter chicken, smoked chicken thighs or buttermilk fried chicken.
Corn Fritter FAQs
Yes. Thaw frozen corn completely or drain canned corn well, then pat it dry before adding it to the batter. Removing excess moisture helps the fritters stay crisp and reduces splattering in the hot oil.
The batter should be thick enough to hold its shape on a spoon rather than pour like pancake batter. If it looks too loose, let it rest for 5 minutes or mix in 1–2 tablespoons of flour.
Corn fritters are typically packed with whole corn kernels and may use both flour and cornmeal. Hush puppies are primarily made from a cornmeal batter and usually do not contain as much fresh corn.
For the best texture, fry the fritters shortly after mixing the batter. The baking powder begins working once it touches the wet ingredients, and the fresh corn and onion may release moisture as the batter sits.
More Corn Recipes
Appetizers
Cajun Corn on the Cob
Easy Side Dishes
Baked Corn On The Cob
Appetizers
Street Corn Dip
Thanksgiving
Cornbread Pudding
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Corn Fritters Recipe
Equipment
- Heavy Bottom Pan (like a dutch oven or cast iron skillet)
Ingredients
- 3 ears Fresh Corn, (about 2 cups of corn, if using canned)
- 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)
- 1 large Egg
- 1/2 cup Cheddar Cheese
- Neutral Oil, (for frying, about 3-4 cups)
Instructions
- Remove the corn husks (shuck) and silky bits from the corn. Stand the cob upright on a cutting board and carefully slice downward using a sharp knife to remove the kernels. Run your fingers through the kernels and discard any remaining stringy pieces of silk. 3 ears Fresh Corn
- In a large bowl, mix together the dry ingredients – flour, cornmeal, sugar, Cajun seasoning, onion powder, garlic powder, kosher salt, and baking powder. Whisk together until combined, then add in the corn and scallions. Toss until combined. 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
- In a small bowl, mix together buttermilk, grated onion (along with the juices, do not drain), and egg. Whisk together until combined, about 20 seconds, then pour into the dry ingredients. 1/2 cup Buttermilk 1 small Yellow Onion 1 large Egg
- Fold everything together just until combined, then add cheddar cheese. The batter should be thick, scoopable, and packed with corn. It should hold its shape on a spoon rather than pour like pancake batter. Do not overmix. 1/2 cup Cheddar Cheese
- Pour about ½ inch of neutral frying oil into a large, heavy-bottomed skillet. Heat over medium heat until the oil reaches approximately 350°F. To test without a thermometer, drop a tiny bit of batter into the oil, it should immediately sizzle and float without browning too quickly.
- Working in batches, carefully drop heaping 1/4 cup portions of batter into the hot oil. Gently flatten each mound with the back of the spoon so the centers cook evenly. Do not overcrowd the skillet.NOTE: Fresh corn contains moisture and may occasionally pop or splatter as it fries. Carefully lower the batter into the oil, keep your face and hands away from the skillet, and use a splatter screen when possible.
- Fry for 2–3 minutes per side, or until the fritters are deeply golden brown around the edges and feel firm in the center. Flip only once the underside is set and releases easily from the pan. If they darken before the centers cook through, reduce the heat slightly.
- Transfer the cooked fritters to a wire rack or a paper towel-lined plate. Sprinkle with a small pinch of salt while hot. Allow the oil to return to temperature before frying the next batch. Serve warm.
Notes
- Do not overmix the batter. Fold everything together just until combined. Overmixing develops the gluten in the flour and can make the fritters dense or chewy.
- Flip only once the bottom is set. The fritters should release easily from the skillet and look deeply golden around the edges before you turn them.
- Be careful when frying fresh corn. Corn kernels contain moisture and can occasionally pop or burst in the hot oil. Lower the batter into the skillet carefully, keep your face and hands back, and use a splatter screen when possible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
