Bursting with crunchy, fresh corn kernels in every bite, these sweet corn fritters are comfort food at its best! Make them mini for an appetizer or larger for a side dish, they’re quick and simple to make with 7 ingredients.
I have to admit, corn on the cob is pretty darn good. We sometimes even grow our own in the backyard garden! But it can get a little old after a few days. That’s when I make my favorite sweet corn fritters. They’re so comforting, delicious, and full of flavor. And with just 5 minutes of prep time, there is no better way to highlight fresh summer corn.
If corn is out of season but you are still craving these fritters (they go so well with grilled steak and grilled curry chicken thighs), you can easily use frozen and thawed corn too, just the texture may not be as crisp. Customize the batter with your favorite spices and herbs to change the flavors, or keep it simple as I did with my recipe.
Reader review: “Thanks for this awesome, simple recipe! I regularly make a batch for my weekday work lunch, yum!” -Shannon
Table of Contents
Why you’ll love this recipe
- Minimal ingredients with maximum flavor. This recipe really lets the corn shine by using simple ingredients.
- A great side dish or appetizer. It’s a summer recipe that suits any occasion and is loved by kids and adults alike.
- The best way to use up any leftover corn. After any barbecue, we always have leftover corn on the cob, and this is how I usually use it all up!
Key Ingredient Notes
- Sweet corn kernels – You’ll need about 2 ears of corn. Fresh, in-season sweet corn is best, but you can use frozen and thawed, too.
- Onion – You can use any type of onion here. I use white or red onions the most.
- Green bell pepper gives crunch, color, and freshness to pair with the sweet corn.
- Cilantro – Nothing like fresh cilantro!! If you don’t like cilantro, you can omit it or use fresh parsley instead.
- All-purpose flour helps to bind the fritters together.
- Vegetable or canola oil for frying – A neutral oil that will lightly fry each side until golden brown and little crispy.
How to make corn fritters
- Mix all ingredients except the egg in a medium bowl until well combined.
- Add the egg and mix well.
- Heat the oil in a frying pan over medium-high heat.
- Spoon the corn mixture into the hot frying pan and flatten it a bit. I used a small cookie scoop to make mini fritters here.
- Cook until the fritters are slightly firm and golden brown, for about 2 minutes.
- Flip the fritters with a metal spatula and cook for another 2 minutes, or until golden brown.
- Transfer the fritters to a baking sheet lined with a paper towel.
Expert Tips
- If your batter isn’t binding well, add a tablespoon or two more flour and see if this helps.
- Use a cookie scoop or measuring cup to make the fritters the same size. When they are the same size, they cook in the same amount of time.
- Don’t use too much oil. It isn’t a deep fry, it’s a shallow fry. Deep-frying will make the fritters soggy rather than crisp and crunchy.
- Drain the fritters on paper towels after frying. This prevents them from being too greasy in taste or texture.
- Serve with all different toppings or plain. A creamy sauce, sour cream, sliced cherry tomatoes, ripe avocado, fresh herbs, and more all work well!
Storage
Store any leftover mini corn fritters in an airtight container in the fridge for up to 3 days. Reheat in the microwave, oven, or skillet until just warmed through. If you have an air fryer, this is the best since it will re-crisp the outside, refreshing the crunchy texture.
I don’t recommend freezing the fritters as it will make them too moist and soggy once thawed. You also don’t want to make them too far in advance before serving since they will lose their crunch.
FAQs
I love to use sour cream, ranch, any kind of dipping sauces like aioli, and a creamy honey mustard.
Make sure you pat the corn dry, especially if you are using frozen and thawed, before adding to the batter.
You may have not heated the oil hot enough before cooking, or didn’t drain the fritters on paper towels to remove any excess oil before serving.
More easy vegetable recipes
Sweet Corn Fritters
Ingredients
- 1 ½ cups sweet corn kernels about 2 ears of corn
- 2 tablespoons minced onion
- ½ green bell pepper finely chopped
- 1 tablespoon chopped fresh cilantro
- ¼ cup all-purpose flour
- ½ teaspoon black pepper
- ½ teaspoon table salt
- 1 egg beaten
- Vegetable or canola oil for frying
Instructions
- In a medium bowl, mix together all ingredients except for the egg until everything is well combined.
- Add the egg and mix well.
- Heat a large (12-inch) skillet over medium-high heat and add ¼ inch of oil to the bottom of the pan.
- Using a cookie scoop, spoon the corn mixture into the hot frying pan and flatten it a bit.
- Cook until the fritters are slightly firm and golden brown, for about 2 minutes.
- Using a metal spatula, flip the fritters and cook for another 2 minutes, or until golden brown.
- Transfer the fritters on baking sheet lined with paper towel. Serve immediately.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
– Store leftovers in the fridge for up to 3 days.
– Reheat in the microwave, oven, air fryer, or skillet until just warmed through.
– I don’t recommend freezing the fritters as it’ll make them too moist and soggy once thawed.
Nutrition
This recipe was originally published on September 10th, 2014.
I had a bunch of canned corn in my pantry and came across this recipe and decided to make it since it was canned corn I added a bit of sugar plus I didn’t have cilanto so I used parsley, I topped them with sour cream and hot sauce they were delicious
So delicious + easy!
Hello, do you recommend a dip to serve these with ?
I see in the picture, there seems to be a dip too.
Thank you
Hi, Kristin. I serve mine with sour cream. Hope you’ll try and love them.
Can this be made with frozen corn or does it need to be fresh, uncooked corn off the cob?
Hi, Pattie. I’ve only made this with fresh corn off the cob. So I’m not sure how it’ll work with frozen corn.
Can these be made a day before and warmed in the oven before serving?
I personally prefer freshly made ones, because when reheated it loses its delicate crisp texture. But I’ve re-heated the leftovers in the oven too, and it works fine. I wouldn’t reheat in the microwave though, they turn out a bit soggy. Hope this helps.
Thanks for this awesome, simple recipe! I regularly make a batch for my weekday work lunch, yum!
That’s so great to hear, Shannon. It’s definitely one of my favorites! And thank you for your feedback. 🙂