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Fritters have become quite the fan favorite around these parts. I figured it was about time I turned summer’s star produce into a hot, crispy, stackable snack. Welcome to the party, corn fritters!
So there’s good news and there’s bad news when it comes to making this quick and easy recipe. The good news is you can use fresh or frozen corn, which means corn fritters can be on your table 365 days a year.

And the bad news? If anyone else gets a taste of this quick-fix recipe, you’ll be forced to share. And I’ve been quite open about my thoughts on sharing (or perhaps better phrased, “not sharing”) food.
So proceed with caution, knowing that once you pan-fry up a batch of corn fritters, how you allocate them is totally up to you. Just don’t forget a dollop of sour cream or garlic aioli on top for the perfect cool and creamy complement!

Making fresh summer corn into crisp corn fritters is one of the fastest ways to turn corn on the cob into a hearty dinner (or breakfast or a snack, really). Corn fritters are essentially a quick corn cake batter studded with fresh corn, jalapeños, and chives that’s gently fried in a slick of oil. The resulting fritters have a thin, crispy exterior with a soft and moist center that’s full of crisp-tender vegetables.

This classic recipe also makes a fine fritter from frozen corn too. These corn cakes can serve as a meal on their own with a sauce for dipping, as a side for grilled or roasted meats, or as a vehicle for fried eggs for breakfast. What I’m saying here is that this corn fritter recipe is one you’ll want to know by heart so you can make it any time the craving strikes.

The Keys to the Crispiest Corn Fritters
Two things will guarantee you crispy corn fritters: a wide, heavy-bottomed pan (I like cast iron) and hot oil. These fritters aren’t deep-fried, but you want at least 1/8th of a inch of oil to cover the pan. Heat the oil for several minutes before adding the fritter batter to the pan. And don’t overcrowd the pan! You’ll get crispier corn fritters frying fewer at a time. Don’t worry — those first few will stay plenty crispy while you fry the rest of the batter.

What Are Corn Fritters?
Fritters are small fried cakes that can be sweet or savory and almost always include chopped vegetables held together by a thick batter. Corn fritters are often confused with corn cakes, hoecakes, and hushpuppies — although each as its own distinction. Corn cakes are often sweet and can be baked or fried. Hoecakes are closer to a cornmeal pancake and do not often include whole corn kernels. Lastly, hushpuppies should be made entirely with cornmeal and deep-fried in a spear shape — they rarely include corn kernels, but often have minced jalapeño.

Freezing and Reheating Corn Fritters

The batter for fritters can be made up to day in advance and stored in the fridge. Finished fritters freeze well. I like to reheat them for about five minutes in the toaster oven, but you could also thaw them for about an hour on the counter and quickly reheat in a pan. Reheating in the microwave will zap the fritter’s signature crispness.

How to Enjoy Corn Fritters
Fresh corn fritters are best eaten out of hand with a little sauce and a cold beer, but they are also a great base for appetizers. Dollop with a little sour cream and snipped chives for a more formal affair, or turn them into a game-time treat with salsa and avocado.

You can also use two to create a hearty stacked sandwich or to serve as the toast for your morning avocado fix or as a base from scrambled eggs. My family really loves these as a side to chili or Brunswick stew. I like to eat the leftovers at room temperature with juicy sliced tomatoes and crunchy salt and a little sparkling wine.


•    1/2 cup all-purpose flour - Use regular all-purpose flour
•    1 egg - Can substitute with “flax-egg” for vegan option.
•    1/4 cup water
•    1 tsp. baking powder - Can substitute with “flax-egg” for vegan option.
•    1 tbsp. olive oil - I prefer to use extra virgin olive oil, but any oil will do.
•    1 cup corn kernels fresh or canned - Use fresh, frozen (and thawed), or canned corn.
•    1 medium bell pepper seeded and diced
•    1/4 cup chopped parsley - Cilantro or dill can be used instead.
•    1/4 cup chopped chives Or scallions
•    1/2 tsp. salt or to taste
•    1/2 tsp. pepper or to taste


•    First step , Prepare the batter by whisking together the flour, baking powder, egg, and water in a medium bowl. When the batter is smooth, add the olive oil, salt, and pepper and mix well.
•    And Then, To the batter, add the corn, bell pepper, parsley, and chives. Mix it well and set aside.
•    The Last step, Heat up a large, non-stick skillet over medium heat. Pour about 3-4 tablespoons of olive oil onto it. Once the oil is hot, add one heaping tablespoon at a time of the corn mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat.


If you’d like to save some calories and make these fritters healthier, I suggest baking them instead of frying. To do that, you can:
  • Lightly spray a non-stick muffin tin with oil, and divide the corn mixture between the 12 muffin cups. Bake for about 15 minutes at 350°F.
  • Lay parchment paper on a cookie sheet and add a heaping tablespoon of the corn mixture. Bake for about 15 minutes at 350°F. Baking these corn fritters on parchment paper means we don’t need oil to keep them from sticking.


Calories: 369kcal , Carbohydrates: 45g ,Protein: 9gFat: 18g, Saturated Fat: 3g
Cholesterol: 82mg , Sodium: 673mg , Potassium: 593mg , Fiber: 4gSugar: 5g
Vitamin A: 2868IU  ,Vitamin C: 90mg , Calcium: 135mg , Iron: 3mg