Sweet Corn Fritters

Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 18 fritters
Calories: 94 kcal
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: You will need a splatter screen to cover the pan while frying. The corn will pop in the hot oil! 


  • 3 cups fresh Corn Kernels (from about 3 ears)
  • 1 medium Sweet Onion , about 1/2 pound / 225g, diced
  • 4 cloves Garlic , crushed or minced
  • 1/2 cup roughly chopped fresh Flat-Leaf Parsley
  • 3 tablespoons unsalted Butter , melted
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Kosher Salt or sea salt
  • 1/2 teaspoon Black Pepper , if possible
  • 4 Eggs
  • 1/4 cup Milk
  • 1 1/4 cups Flour
  • Vegetable Oil, for frying


  1. In a large bowl, mix together the corn, onion, garlic, parsley, butter, baking powder, salt, and pepper.
  2. Add the eggs and milk. Stir until well combined. Mix in the flour.
  3. In a large sauté pan, heat 1/2 inch of oil over medium–high heat. Drop spoonfuls of batter into the oil to form fritters, flattening the tops slightly. Do not crowd the pan. Cover the pan with a splatter screen. 
  4. Cook for 2 minutes on each side, or until golden. Drain the fritters on paper towels.
  5. Repeat with the rest of the batter, adding more oil if necessary. When adding oil between batches, make sure it comes up to temperature before cooking more fritters. Also, be sure to scoop out stray corn kernels between batches of fritters. The strays will overheat and pop, splattering hot oil.
  6. Serve warm, with your preferred dipping sauce.