This post may contain affiliate links. Please read my disclosure policy.
Corn Fritters are such a delicious starter, side dish, or even light breakfast! With naturally sweet and wonderfully juicy corn kernels, just a few smokey and pepper seasonings in a tangy, light batter are all we need to bring this sweet corn fritter recipe all the way home!
Crispy and cheesy, these are an any time of day, any time of the year kind of dish!
Is there anything easier than a fritter? We always have flour and milk (well, buttermilk this time – it makes a world of difference!), and you can customize the seasonings and veggies depending on the time of year.
Corn, though! You can get this versatile, tasty veggie any time of the year!
These remind me of my crispy cauliflower cheese bites. They aren’t quite as sweet, but just as delectably juicy and wholesome to the end!
Ingredient Notes & Substitutions
- Baking Powder – I’m highlighting the baking powder in my corn fritter recipe because I don’t want you to skip it! It facilitates a lighter, crispier dough.
- Salt, Black Pepper, Onion Powder & Paprika – This seasoning blend can compliment almost any recipe for vegetable fritters, but it’s especially delicious with corn!
Smoky paprika and pepper are a fabulous contrast for the sweet kernels.
Extra heat can be added with a bit more paprika or the addition of chili powder, if you want some spice in your life!
- Buttermilk – It’s a little thicker and tangier than regular milk. It’s kind of a secret ingredient for a savory, mouthwatering fritter!
- Corn – Don’t get caught up in choosing between white and yellow kernels. When it comes to sweet corn fritters, they all come out the same.
Sweetcorn is particularly sweet and tender, if you’d like to use this summery variety.
- Colby Jack Cheese – Freshly shredded is best for melting, so get a block and grate it yourself if you can.
If you think everything is better with cheddar, feel free to make that substitute!
- Frying Oil – An oil with a neutral flavor works best. Think canola, sunflower, avocado, or – hey! — corn oil.
But if you only have vegetable oil, don’t stress about it! It’ll still give you crispy crunchy sweet corn fritters.
Things to Know Before Making My Corn Fritter Recipe
- This Recipe Isn’t Too Sweet! Several recipes out there are extra sweet and use extra sugar. Not this one, though!
The corn does make this naturally sweet, but you should also expect a peppery, savory flavor from this one.
- You Can Use Fresh Or Frozen Produce – Just be sure to thaw and blot frozen produce before adding to the batter to remove as much excess water as possible.
Same goes for if you’re using canned corn!
- Keep The Oil Hot – Make sure your oil is 350°F – a digital thermometer helps!
If frying in multiple batches, then be sure to bring the oil back up to temp before starting the next round.
- Use A Good Pan – A frying pan that’s at least 12” wide and can hold at least 2 inches of oil is ideal for frying. Additionally, I’d recommend using cast iron.
How to Make Corn Fritters
Whisk all of the flour, baking powder, and seasonings together first.
Whisk the eggs separately, followed by the buttermilk, beating until nice and frothy. Finally, combine the two mixtures until about 80% combined.
Fold in the corn, cheese, and any extras. Fill your pan with 2” of oil and heat to 350°F. Use a ¼ cup measuring cup to scoop each fritter and drop it right in the oil!
Flatten with the back of your spoon or flipper.
Fry each side for 3 minutes, flipping carefully to avoid splatter, and let each completed fritter drain on a paper towel-lined plate or cooling rack.
What to Serve With Corn Fritters
I always serve mine with sour cream and scallions on top!
Bacon bits are also excellent to sprinkle just before serving – you can also add them to the batter if desired. Same goes for the scallions!
Some like to replace the sour cream with mayo (for less tanginess) or Greek yogurt (for more tanginess).
Corn Fritters FAQ
You probably have too much batter compared to your kernels. It’s also possible that, if you used large eggs, there was too much egg white compared to yolk, making the overall consistency cakey. Using smaller eggs can solve this!
The fritters could also be too thick, with a lot of batter in the center that cooked through almost like a pancake. Should your batter come out on the thicker side, you can add a bit of water.
A basic corn fritter recipe includes corn (of course), flour, baking powder, eggs, and some form of cream or milk.
The other ingredients vary per recipe. A sweet recipe may include sugar, for example, while savory ones have a collection of seasonings and add-ins for an extra pop of flavor – like mine!
First off, be sure to let each one drain after frying! Otherwise the oil will soak right in and make things super soggy.
You need to make sure your oil is hot enough that the dough fries rather than absorbs the oil – which will also make them fall apart before they even get to the plate!
Finally, keep the fritters in an oven at 200°F until you’re ready to serve, keeping them warm and crispy right up to that first bite!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
More Appetizer Recipes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 eggs
- 1/2 cup buttermilk
- 4 cups corn kernels, (two 15.25 ounce cans), drained
- 1 cup shredded Colby jack cheese, or cheddar cheese
- 1/2 cup chopped scallions, or chives (optional)
- frying oil, about 3 cups (depending on size of pan)
- To a large mixing bowl, add the flour, baking powder, and spices. Whisk to combine.
- Crack eggs into a medium bowl. Add buttermilk, then use a fork to beat well. Add milk/egg mixture to the bowl with the flour mixture. Stir until about 80% combined.
- Fold in the corn kernels, cheese, and if desired, scallions or chives.
- Add 2 inches (2-3 cups) of frying oil to a 12-inch (or larger) frying pan (preferably cast iron) over medium-high heat, and bring oil to 350°F.
- Using a 1/4 cup measuring cup, scoop batter and drop it into the hot oil. Flatten lightly with the back of a spoon.
- Fry the fritters for about 3 minutes on each side, flipping gently so as not to splatter hot oil. Drain on a paper towel lined plate. Keep warm in a 200°F. oven until ready to serve.
- Serve fritters warm with sour cream, chives, and/or or bacon bits.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2022
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
These were so quick and easy to make, and were absolutely demolished by my family!