You’ll get a lot of bang for your buck with this super simple Corn Fritters recipe that seriously delivers on flavor. Serve them with a dollop of sour cream as a side dish or as an appetizer to round out your summer meals.
The Best Sweet Corn Fritters
This is one of our favorite ways to serve up all that extra fresh summer corn as the summer comes to a close. And since you can freeze these little guys (checkout the recipe card), double or triple the batch to enjoy the flavors of summer throughout the year. Serve these savory morsels alongside the best grilled ribs and slow cooker baked beans for the ultimate summer meal.
Looking for More Corn Recipes?
If you love sweet corn as much as we do, you definitely need to try our Corn Chowder or Jalapeño Cheddar Corn Casserole!
What Are Corn Fritters
There are various types of fritters out there, which basically consist of a combination of small pieces of meat, veggies, and/or fruit, and dough to make a deep fried delicacy enjoyed by many. These simple fritters are made from sweet kernels thanks to being in the midst of corn season, combined with a savory dough recipe that’s heated up in a skillet to make crispy little cakes. Softer than a cookie, but firmer than a pancake, and you’ve got yourself a fitter!
What You Will Need
- baking powder – Just a little bit to give your fritters some volume.
- cornmeal – Adds to the fresh corn flavor and provides a nice tender texture.
- all purpose flour – Helps to create the right consistency.
- garlic powder, kosher salt & black pepper – Just a little bit elevates the flavors throughout.
- unsweetened almond milk – Gets your batter nice and fluffy.
- egg – Binds everything together.
- butter – Another key ingredient to make these savory fritters shine their brightest.
- corn kernels – We like to cut fresh kernels right off of our corn cobs, but grilled sweet corn, boiled corn or frozen corn will work too.
- green onion – A milder onion that adds just the right amount of flavor.
- chive – A flavor that gives notes of onion and garlic make this fresh ingredient a no brainer.
- butter – Helps to make your crispy fritters have the perfect amount of crunch.
- sour cream, mayo, garlic, & salt – these combine to make a flavorful sour cream that is perfect for dipping the corn fritters.
How To Make Corn Fritters
Start by gathering and measuring your ingredients. This might seem like a pain but it helps keep things efficient and running smoothly.
Next, grab two medium sized mixing bowls. In one, add the garlic powder, baking soda, cornmeal, flour, salt, and pepper and stir to combine. In the second bowl combine the almond milk, egg, and melted butter and whisk.
Now add the wet ingredients to the flour mixture and stir to combine.
Add your corn, green onions, and chives. Just look at those fresh colors pop!
Stir everything together to make your corn fritter batter and set off to the side in order to prep the stove top.
Bring a large cast iron skillet to medium-high heat and add approximately 1 tablespoon of butter. Let it melt and then swirl it around the pan to coat the entire pan. You can use a traditional frying pan, but we’ve found cast iron yields the crispiest fritters. Now use a cookie scoop or measuring scoop to drop spoonfuls of batter approximately a quarter cup in size on your hot skillet. Cook them for 2-3 minutes per side.
Pro Tip
Use a spoon to flatten out the batter on the skillet and to make it as round as possible. This will yield perfectly sized fritters with the right amount of thickness.
Flip them with a wide spatula and cook for an additional 2-3 minutes or until they turn golden brown. Cook your fritters in batches until all of the batter is used up.
To avoid soggy fritters and to keep them warm, place the cooked fritters on a baking sheet in a 200° F oven while you work on the batches over the stove. Meanwhile, combine the sour cream mixture ingredients.
Best Ways To Serve With Corn Fritters
I mean, these are good enough to serve on their own, but if you’re going for the complete meal look, we recommend serving them with our parmesan garlic wings, smoked pork butt or smoked pork shoulder. If you’re making them with other appetizer recipes, we like pairing them with lighter options like veggies & healthy veggie dip, buffalo chicken dip, or easy whipped feta dip. Rest assured that no matter how you serve them, this will is a great recipe that will quickly become a fan favorite.
Storage & Freezer
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a cast iron skillet. You can also freeze leftover fritters to enjoy another day! Let them cool to room temperature and place them in an airtight, freezer safe container in the freezer for up to three months. Reheat them in a cast iron skillet.
Recipe FAQs
- Milk: Any milk variety should work fine as long as it is unsweetened and has a neutral flavor. In other words, avoid the vanillas and whatever other flavors are floating around the dairy aisle.
- Dairy-Free: To make this dairy-free, use vegan butter and dairy-free sour cream.
- Gluten-Free: Substitute gluten-free flour for the all-purpose flour.
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Other Corn Recipes You Might Like
Corn Fritters Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
Learn how to easily make Corn Fritters with this delicious recipe! Perfect for that end-of-summer corn! Great side dish or app!
Ingredients
Corn Fritters:
- 1/4 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 1/4 cup cornmeal
- 1/4 cup all purpose flour (gluten-free 1-to-1 works)
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/3 cup unsweetened almond milk*
- 1 large egg
- 2 tablespoons butter, melted (regular or plant-based)
- 3 cups of corn kernels (grilled sweet corn, boiled corn or from frozen)
- 2–3 tablespoons green onions, thinly sliced
- 1 tablespoon chives, minced
- 3 tablespoons butter (for cooking)
Sour Cream for Serving:
- 3 tablespoons sour cream
- 1 tablespoon mayo
- 1/2 teaspoon garlic, minced
- pinch of salt
Instructions
- Dry Ingredients: In a large bowl, combine garlic powder, baking soda, cornmeal, flour, salt and pepper. Stir to combine.
- Wet Ingredients: In a separate mixing bowl, add the almond milk, egg and melted butter. Whisk to fully combine.
- Combine: Add the wet ingredients to the dry ingredients and stir to combine. Add the corn, green onions and chives. Stir to combine.
- Cook: Bring a large cast iron skillet to medium-high heat and add about 1 tablespoon of butter, let melt and swirl to coat the pan. Scoop out approx. 1/4 cup of the corn mixture and place in the cast iron skillet. Use a spoon to flatten out the mixture and try to make it as round as possible. (You should be able to fit 3-4 fritters in a 12 inch pan, so you will need to cook in batches). Let cook 2-3 minutes per side or until the bottom is golden brown. Flip, using a wide spatula, and cook an additional 2-3 minutes or until golden brown. Repeat this process until all the corn mixture is used up.
- Sour Cream Dip: Once fritters are all cooked, combine the Sour Cream for Serving ingredients in a small bowl and serve a small dollop with each corn fritter – garnish with some extra chopped fresh chives.
Notes
- *Milk: any type of milk should work fine here (as long as it is unsweetened and has a fairly neutral flavor).
- Dairy-Free: feel free to use vegan butter and dairy-free sour cream to make this dairy-free.
- Gluten-Free: you can sub gluten-free flour for the all-purpose to make this gluten-free.
- Keep Warm: feel free to place cooked corn fritters on a baking sheet in a 200 degree oven to keep warm while you finish the batches on the stove top.
- Storage: store in an airtight container in the refrigerator for up to 3 days. Reheat in a cast iron skillet.
- Freezing: Freeze leftover fritters to enjoy another day! Let them cool to room temperature and place them in an airtight, freezer safe container in the freezer for up to three months. Reheat them in a cast iron skillet.
Nutrition
- Serving Size: 1 Fritter
- Calories: 171
- Sugar: 3.6 g
- Sodium: 449.1 mg
- Fat: 10.8 g
- Carbohydrates: 17.1 g
- Protein: 3.8 g
- Cholesterol: 44.6 mg
Whitney Sowles says
I made a double batch for a party last night and they were a huge hit! Nothing left over! I served them with Tzatziki and made them with gluten free flour. The Wooden Skillet never disappoints.
Erin says
So happy to hear that, Whitney!!