Corn fritters made with corn kernels and cheddar cheese are perfectly crispy on the outside and light and fluffy on the inside.
Click the button above to save this recipe!
Why you’ll love this recipe!
📌 Use fresh, frozen or canned corn.
📌 The delicious crunch on the outside paired with the light and fluffy center.
📌 Quick to make as a side dish or snack.
Corn Fritter Ingredients
- Corn – We used frozen corn that was thawed but you can also use fresh corn or canned corn.
- Flour – All-purpose.
- Cornmeal – Yellow cornmeal.
- Sugar – White granulated.
- Baking powder – Not to be confused with baking soda!
- Seasonings – Black pepper and seasoned salt.
- Eggs – Large, lightly beaten.
- Milk – Whole milk.
- Cheese – We used shredded sharp cheddar but you could also use colby jack or a different variety of cheese.
- Oil – Vegetable oil for frying.
How do you make corn fritters? (step-by-step directions)
⭐ First, heat the vegetable oil in a high walled skillet over medium heat. Mix together corn, flour, cornmeal, sugar, baking powder, seasoned salt, and black pepper.
⭐ Next, stir in the eggs and the milk until the mixture becomes a batter. Stir in the cheese.
⭐ Then, drop the batter into the now hot oil and carefully flatten and spread it into a circular shape.
⭐ Finally, cook until golden brown, carefully flip and cook again until golden brown. Drain on paper towels and enjoy!
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
What kind of corn should I use?
Any type of corn will work for this recipe. Canned, fresh or frozen, just make sure the corn is thawed before adding if you are using frozen corn.
What kind of cheese is best?
We used sharp cheddar cheese and really enjoyed the bite it added to the fritters but you can use whatever you enjoy the most!
Pepper jack would give them an added kick! You can also leave the cheese out if you prefer.
How hot does my oil need to be?
We recommend heating the oil over medium to medium high heat. The oil needs to be hot enough to get the outside crispy but not too hot that it burns the outside leaving the center uncooked.
Storage and leftovers
How long do corn fritters last?
Store your leftover corn fritters in an airtight container for up to 3 days in the fridge.
Can I freeze corn fritters?
Yes, let them cool completely, put them in an airtight container and freeze for up to 3 months. Place between layers of parchment paper so they don’t stick together.
Tips and tricks
✅ Tips to prevent your fritters from falling apart:
- Make sure there is no excess moisture in the corn before adding to the batter. Extra moisture can cause fritters to fall apart when frying.
- Don’t make them too large. Corn fritters that are too big might not cook all the way through and will most likely fall apart.
✅ Add some extra spice by adding some red pepper flakes or cayenne pepper to the mix!
✅ Try chopping some green onions to make the perfect garnish!
Frequently asked questions
Can I make corn fritters gluten-free?
Yes, you can make gluten-free corn fritters by using a gluten-free all-purpose flour blend instead of regular all-purpose flour. Make sure to check that the cornmeal you use is also gluten-free.
Can I bake corn fritters instead of frying them?
While the traditional method involves frying the corn fritters, you can experiment with baking them for a healthier alternative. Preheat your oven to around 400°F, drop spoonfuls of the batter onto a greased baking sheet, and bake for approximately 15-20 minutes or until they turn golden brown.
Can I make the batter in advance?
While it’s best to cook the corn fritters immediately after preparing the batter, you can prepare the dry ingredients in advance and store them in an airtight container.
When you’re ready to make the fritters, simply combine the dry ingredients with the wet ingredients and proceed with the cooking process.
What to eat with corn fritters (serving suggestions)
Other fantastic corn recipes
- Cheesy corn
- Mexican street corn
- Creamed corn
- Mexican corn salad
- Corn casserole
- Crockpot corn chowder
- See all our easy corn recipes!
Other side dishes you don’t want to miss
- Homemade gnocchi
- Bang bang cauliflower
- Salt and vinegar potatoes
- Garlic noodles
- Peanut butter ramen
- See all our family friendly side dishes!
Tools we love
- High walled pan – This one from Le Creuset is my personal favorite. And I love that it comes with a lid which makes bringing things to a boil faster. It’s also oven safe.
- Calphalon everyday pan – This is a 12″ two handled pan that you will use pretty much every day. Which, of course, is why it’s called an everyday pan. I have this one and the Le Creuset version. I use a whole lot of pots and pans in my line of work (apologies to my husband, the dishwasher!) and these are by far my most frequently used pans.
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
How to Make Corn Fritters
- 3 cups corn kernels
- 1 cup all purpose flour
- ½ cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon seasoned salt
- ¼ teaspoon ground black pepper
- 2 eggs lightly beaten
- ⅔ cup whole milk
- 1 cup shredded sharp cheddar cheese
- vegetable oil
- Heat the vegetable oil in a high walled skillet over medium to medium-low heat.
- While the oil is heating up, mix together the corn, flour, cornmeal, sugar, baking powder, seasoned salt, and black pepper.
- Stir in the eggs and the milk until everything is wet and it turns into a batter. Stir in the cheese.
- Drop about 3 tablespoons of the batter into the now hot oil, and carefully flatten and spread it into a circular shape.
- Cook for about 2 to 3 minutes, until golden brown, and then carefully flip and cook another 2 minutes, until golden brown. Drain on paper towels.
⭐Save This Recipe⭐ Send it to your email!
I consent to receive email from this site 💌
Click the button above to save this recipe!