Corn Fritters and Cooking Together for the First Time
This delicious corn fritters recipe is a family favorite and easy to make. Sweet Summer corn is perfect for these corn fritters. This was a dish that we cooked together for the first time in 1996. Time flies!
Date night cooking corn fritters
Gosh, it’s been over 28 years of being together and cooking together. When we think of the numbers, it seems like long ago but then again it doesn’t. It’s fun to look back at some of our first moments together in photographs, time definitely shows how much we’ve aged. But the memories together in the kitchen seem like just yesterday and so does this sweet corn fritters recipe. It’s one of the first meals we cooked together back in 1996 for a number of reasons. Corn was inexpensive and it was easy to make.
Video: Fresh Corn Fritters Recipe
Tips on How to Fry Corn Fritters
- When de-kerneling the corn kernals, don’t cut too close into the tough cob. The closer to cut into the cob, the tougher the ends of the corn kernals will be.
- This recipe is best with fresh corn on the cob. You can use frozen corn kernals but the fritters will be a little more chewy. You won’t get that sweet “pop” of corn in each bite.
- When spooning the batter into the hot oil, be careful and try to press the patties to be flat. The flatter they are, the quicker they will cook through. Don’t make the patties too thick or “ball-like” because the outside might cook quicker than the inside. You don’t want the center of the fritters to be raw.
- A large cookie scoop makes quick work of forming even balls of the batter. Just scoop, gently release in the hot oil, and then flatten with a spatula.
- Cover the pan with a splatter screen when cooking. And try not to overheat the oil. If the oil is too hot, it will cause the corn to pop, splattering hot oil.
- When adding oil between batches, make sure it comes up to temperature before cooking more fritters. Give it a minute or two to warm up before starting the next batch.
- Be sure to scoop out stray corn kernels between batches of fritters. The strays will overheat and pop, splattering hot oil.
- Serve with your favorite dip and enjoy. We love the with ranch & hot sauce!
Corn Fritters with Fresh Corn
This appetizer brings back some great memories because it was one of the very first meals we cooked together was these crispy corn fritters. We spent the early part of the evening making a fun little mess in the kitchen and with such a huge batch, we saved them for sandwiches over the next few days. NOTE: A splatter screen is super helpful to cover the pan while frying. The corn will pop in the hot oil!
Ingredients
- 3 cups (460 g) fresh Corn Kernels (from about 3 ears)
- 1 medium (1) Sweet Onion , about 1/2 pound / 225g, diced
- 4 cloves (4 cloves) Garlic , crushed or minced
- 1/2 cup (30 g) roughly chopped fresh Flat-Leaf (Italian) Parsley
- 3 Tablespoons (45 g) Butter , melted
- 1 1/2 teaspoons (7.5 ml) Baking Powder
- 1/2 teaspoon (2.5 ml) Kosher Salt , or to taste
- 1/2 teaspoon (2.5 ml) Black Pepper , if possible
- 4 (4) Eggs
- 1/4 cup (60 ml) Milk
- 1 1/4 cups (155 g) All-Purpose Flour
- Vegetable Oil , for frying
Equipment
- Splatter Screen optional
- Large Cookie Scoop optional
Instructions
- If using corn on the cob, shuck and de-kernel the corn in a large bowl.
- Mix together the corn, onion, garlic, parsley, butter, baking powder, salt, and pepper.
- Add the eggs and milk. Stir until well combined. Mix in the flour.
- In a large sauté pan, heat 1/2 inch (1 cm) of oil over medium heat. When hot (about 350°F/175°C) drop spoonfuls (or large cookie scoop balls) of batter into the oil then then press to flatten the tops and form a patty. Do not crowd the pan. Cover the pan with a splatter screen. If the oil is too hot, it will cause the corn to pop, splattering hot oil.
- Cook for about 2 minutes on each side, or until golden. Drain the fritters on paper towels. Make sure to remove any stray corn kernels from the pan or else they will pop while you cook the next batch.
- Repeat with the rest of the batter, adding more oil if necessary. Serve warm, with your preferred dipping sauce (we love them with ranch & hot sauce!).
Notes
Cooking Tips for Corn Fritters
- A large cookie scoop makes quick work of forming even balls of the batter. Just scoop, gently release in the hot oil, and then flatten with a spatula.
- Cover the pan with a splatter screen when cooking. And try not to overheat the oil. If the oil is too hot, it will cause the corn to pop, splattering hot oil.
- When adding oil between batches, make sure it comes up to temperature before cooking more fritters.
- Be sure to scoop out stray corn kernels between batches of fritters. The strays will overheat and pop, splattering hot oil.
Video
Nutrition Information per Serving
Calories: 94kcal, Carbohydrates: 13g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 41mg, Sodium: 87mg, Potassium: 164mg, Sugar: 2g, Vitamin A: 305IU, Vitamin C: 5mg, Calcium: 33mg, Iron: 0.9mg
Ways to Serve Corn Fritters
To this day, these are still one of our favorite ways to savor sweet Summer corn. Here’s some of our ways of serving these awesome corn bites:
- Perfect as appetizers or as a finger food or party snack. We’ll dip these amazing nuggets into all types of sauces like our homemade barbecue sauce, a quick aioli, or we’ll make a blue cheese buttermilk dip.
- Corn fritter sandwiches: We saved leftovers for sandwiches over the next few days. We adored our leftover corn fritter sandwiches with a generous swipe of mayo, thick slice of tomato and layer of lettuce. It was the best sandwich to take a long hike and we definitely devoured these sandwiches on a number of outdoor occasions.
- Add them to a salad as a side. It’s great to balance out a salad with something warm and crunchy.
- These are the perfect side dish to a grilled steak or other grilled meats.
- It’s such a great bite that celebrates Summer corn bounty and brings back fun memories on why we love cooking and eating together so much. We love these so much it was one of the recipes we had to include in our cookbook, Bountiful.
Can you Freeze Corn fritters?
Yes, these are great for freezing. Just store in an airtight container or bags. Store them in the freezer for up to 3 months. Before serving, let them thaw in the fridge for a day. Then you can heat them up in the air fryer, microwave or on a skillet. If you want to learn more about different varieties of corn, here’s a great article on corn varieties.
More Easy Recipes
- Crispy quinoa fritters
- Stove top cheesy corn dip
- Grilled corn salad with smoky vinaigrette
- Creamed corn and tomato soup
- Mexican grilled street corn salad
- Umami Burger with so much flavor
- This recipe was originally published in 2017 and most recently updated in 2023.
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I was looking for a good recipe to use my leftover corn from our cookout the other day and this was perfect. My kids really loved digging into these fritters.
I really love eating this for breakfast. It’s not as heavy and it’s delicious!
what dipping sauce would someone use with these
We’ll sometimes make a simple garlic mayo, sriracha mayo or our favorite ranch dressing.
Time totally does fly by. I’m almost amazed at how quickly! This sounds just delicious. I love corn fritters, but have never made them myself. I’ve totally got to try it!
Love the idea and all of the suggestions. Love your creativity very much, too ! Enjoy the summer !
I love Bountiful, there isn’t one recipe that I have tried from the book that we don’t love. Please keep cooking together and sharing with all of us.
Awww, thank you so much Terri! hugs to you.
I can only hope I’ll be cooking with my ‘roommate’ for that long <3 Any objections to canned corn here or is that a big no-no?
Oh you can totally use canned corn. We’ve never tried it yet, but we’re thinking as long as the corn is drained well it should be just as delicious. Let us know how it works out.