Savory Corn Fritters
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:18 fritters
- 2large eggs
- ⅔cup whole milk
- 1teaspoon fine sea salt
- ½teaspoon garlic powder
- ½teaspoon freshly ground black pepper
- ½teaspoon ground cayenne
- 1cup all-purpose flour
- 2teaspoons baking powder
- 3cups corn kernels, fresh or frozen and thawed (about 1 pound)
- ¼cup chopped scallion greens
- 1cup sharp Cheddar, shredded
- Vegetable oil, coconut oil or shortening, for frying
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)
141 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 134 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
- Step 2
Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
- Step 3
Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
- Step 4
Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.
Private Notes
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Cooking Notes
EJ
What does this mean, "leftover lobster"?? Is this something like leftover wine which I also struggle to understand? :)
Kelly Ras
Keep these on the smaller side - they’re crispier and brown more evenly. Next time, I’ll add some cilantro & maybe diced jalapeño.
Maximus
These came out great. Be sure the heat is on medium-low (as mentioned in the recipe). My first batch was cooked on medium-high and the exploding fresh corn kernels got me a few times. The last two batches were much better.
Shelley
Excellent. Had batter left over, and the corn cakes made days later were just as delicious. Yoghurt is the perfect accompaniment. Make sure there is some sort of hot pepper—cayenne, crushed red, chopped Thai—in the batter.
Diane
Been making these all summer with fresh corn and chopped red pepper. Two ears will do. A quarter cup measure makes the ideal scooper for fritters the perfect size for flipping. Great with grilled jerk chicken on a stick. Sour cream with honey, lime juice and zest, olive oil, and S&P on the side.
B.Kroll
I used GF flour, increased the baking powder by a half teaspoon and let the batter sit a room temp for about an hour. They were delicious! I don't think one would know that they we GF unless I told them.
Rebecca
Added jalapeños to the batter and topped with sour cream and a squeeze of lemon. Delicious!
JL
I made this with almond flour to lighten it up a bit. Quite good. I made a couple one night then refrigerated the batter and brought it back to room temperature before using the next day. It was even better.
Randy Tindall
My wife and I love corn fritters, but I have had a terrible time with the kernels exploding, loudly and painfully, in the hot oil, splattering everywhere. Use a splatter shield, eye protection and long sleeves. Not joking! One comment suggested using lower heat, so I'll try that next time.
KG
So yummy! Made with a sour cream, zested lime rind, lime juice, salt, pepper, and cumin sauce on the side.
Gwen605
I made this recipe to go with the peach meatball recipe, I would like to tell you all that it was a perfect pairing, but alas every time I drained them they seemed to disappear. Soon with salt and some with sour cream from all my family. I hope to have some of my own next weekend!
susan
Yum yum yum! Cut all ingredients in half with no downside. These do cook quickly so watch the heat. Pan fried in a cast iron skillet, browned very fast. But so good! Paired with sautéed sea scallops. Perfect end to Labor Day weekend.
Betsy
I’m added cilantro as suggested by another cook and used green Tabasco instead of cayenne. Half of the recipe made 14 fritters and were delicious reheated for breakfast.
Read
I make a close variant of this, though with a mix of fine cornmeal and flour. I've found the canned corn that's called "crisp" stays more crisp when further cooked than does frozen or sometimes even fresh corn—I assume it's a variety bred to stay crisp even through the high-heat canning process.
Bernadette
Made recipe as is and it was great - it makes a lot of fritters! Nice for breakfast and will see how they freeze.
Morgan
I made these for a party yesterday and was a little unsure of how they would go over (and a little stressed from frying them). They ended up being a HIT. Almost everyone complimented me on these fritters. My friend tried one after I explained what it was and promptly ended up eating three more in a row! I doubled the recipe and refrigerated them overnight, then put them under the broiler the next morning for about 8 minutes to crisp them back up as someone here suggested. Worked like a charm!
Natasha
Delicious! Lovely contrast of textures between the light cheesy batter and the sweet corn kernals. I used frozen corn and added some minced pickled jalapenos. Made half the recipe with all the ingredients at room temperature and fried 2 batches of 5 fritters in a 10” cast iron pan kept on the low side of medium with a minimal amount of canola oil. Didn’t have an exploding corn problem but was ready with a splatter guard. They fry quickly and stay together. They are good hot, room temp, or cold.
Josée
Made those as appetisers and served them with plain yogurt mixed with the zest of one lemon. Instead of the cayenne pepper in the batter I added a diced green serrano chilli pepper. I had enough dough to make at least 24 fritters. They were delicious, no exploding corn! We had few fritters leftover that the kids brought in their lunches the next day!
Valentine
Awesome recipe! For those of us who cannot eat 18 fritters because of being 1 or 2 people around the table, the recipe divides well!
Lauren
I made 1.5 of a recipe and got 30 fritters for a party. They were a huge hit. The seasoning is very adjustable.
Jeanne
I love corn fritters and this is an excellent recipe. The low-to-medium heat is key for a tender fritter without popping corn kernels. I loved the rich cheddar flavor and the cayenne.
Christy
We loved these. Didn’t have enough corn, substituted grated zucchini. Also swapped in cornmeal for a bit of the flour. You can reheat in the toaster on day 2!
abgor
Should the fresh corn (from the cob) be cooked first?
Jeanne
No—use the raw kernels.
Love these fritters!
Had loads of corn (it's August) and made this mostly as it, but added a jalapeño (suggested from comments). Also, made sour cream with a little lime and tajin seasoning. This was a great summer dinner. Just served with a salad. Perfect!
Aurelie
4 ears = 3 cups
meg
Has anyone sir fried these?
MaryS
Used 3/8 t garlic powder and added 1/4 t smoked paprika. Could still use more spice. Remember to use cookie scoop. Leftover batter holds.
G7
I like this recipe as written, but I like it better with corn flour (masa) instead of wheat flour. It needs a little more liquid with corn flour
NT
A great recipe! I let the batter sit for a couple hours. I added cilantro. I find the popping corn was a bit dangerous. I would add diced hot peppers next time. Was delicious.
David B.
I made these per the recipe and they were delicious! A perfect blend of ingredients. Unlike some fritter recipes, these were fairly easy to flip without a lot if mess, and they kept warm nicely in the oven as I prepared the rest of the meal. I used the leftover batter 2 days later to make another batch and they came out just as good as the first time. A keeper.
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