Why You’ll Love Corn Fritters Recipe

These fritters work with canned, frozen or fresh corn — so you can enjoy them year‑round.
The batter is very straightforward and uses pantry‑friendly ingredients, making it easy to pull together.
They fry up crisp on the outside and remain tender inside, creating a satisfying texture contrast.
They’re versatile — you can serve them plain, or add mix‑ins (like herbs or peppers) to spice them up.
They make a warm, comforting treat that pairs well with many meals or stands on their own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Baking powder
Salt
White sugar
A large egg, lightly beaten
Milk
Shortening (melted)
Whole kernel corn (canned, drained)
Oil for frying

Directions

Heat oil in a heavy pot or deep fryer to about 365 °F (185 °C).
In a medium bowl, combine the flour, baking powder, salt, and sugar.
In a separate bowl, beat the egg with the milk and melted shortening. Stir this into the dry ingredients until just combined.
Fold in the drained corn.
Working in batches, drop spoonfuls of the batter into the hot oil. Fry until golden brown on each side.
Remove fritters with a slotted spoon and drain on paper towels.
Serve warm.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes

Variations

Use frozen or fresh corn instead of canned for a fresher flavor.
Add chopped green onions, jalapeño, or herbs like chives or parsley to the batter.
Mix in shredded cheddar or pepper jack cheese for added richness.
Serve with dipping sauces like spicy mayo, sour cream with chives, or ranch dressing.
Make smaller fritters for appetizers or larger ones for a side dish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
Reheat in a preheated oven at 350 °F (175 °C) for 5–10 minutes to restore crispiness.
You can also reheat in a skillet with a little oil for extra crunch.
For best results, enjoy them freshly made as they lose crispiness over time.

FAQs

What type of corn is best for these fritters?

You can use canned, frozen, or fresh corn. Just make sure it’s drained or thawed and patted dry if needed.

Can I bake these instead of frying?

Baking is possible, but they won’t be as crispy. Frying gives the best texture.

How much oil should I use for frying?

Use enough oil to submerge the fritters halfway or allow them to float while frying — about 2–3 inches in a pot.

Can I make the batter ahead of time?

You can mix the batter and refrigerate for a short time, but it’s best to fry them soon after mixing for optimal crispness.

Are these fritters vegetarian?

Yes, this recipe is vegetarian as written.

Can I freeze the leftover fritters?

Yes. Cool them completely, then freeze in a single layer. Reheat in an oven or skillet for best texture.

Why are my fritters soggy / not crispy?

The oil might not be hot enough. Fry at 365 °F (185 °C) and avoid overcrowding the pan. Drain well on paper towels.

Can I add flavour variations like herbs or spices?

Definitely. Add chopped herbs, garlic, spices, or even a touch of chili powder or paprika for extra flavor.

What can I serve these fritters with?

They go well with grilled meats, seafood, salads, soups, or as a finger food with dips.

Can I make them gluten-free?

Yes. Use a gluten-free flour blend and ensure your baking powder is gluten-free.

Conclusion

These Corn Fritters are simple, crispy, and bursting with corn flavor. With easy ingredients and quick prep, they make a great addition to almost any meal or a snack all on their own. Customize them with your favorite mix-ins, serve hot and fresh, and enjoy the unbeatable combo of sweet corn and golden crunch.