Sweet and savory, light and crispy, Corn Fritters hit all the notes!
Pretty much anything fried up to crunchy, golden perfection is irresistible to me, so it will come as no surprise that I am in love with these corn fritters. And you will be, too, once you experience the mix and balance of flavors and textures in these delectable Southern treats.
Some would say they’re a comfort food, but they also have real meal-time versatility: you can eat them for breakfast, lunch, or dinner, as an appetizer, and even as a snack. Sweet and savory, our corn fritters also include scallions and jalapeños, so you get this lovely onion flavor as well as a great kick of heat. Wonderfully crispy on the outside with a soft, plush interior packed with delicious corn kernels, these fritters satisfy all the taste buds and have the very best combination of textures. And while they store well, the true fritter experience happens when you eat them hot right out of the pan.
While nothing can really take the place of pancakes, corn fritters may be the next best thing for breakfast. Try them with this Spiced Maple Syrup and see what I mean! And if you’re serving them as a snack, make sure to have some sour cream or Mexican Crema to put on top.
How To Choose The Best Corn For Your Corn Fritters
I always say the “best” choice is the one you like best! And that is true for the corn in corn fritters. But you do have some choices.
In the summer, when it’s peak corn season, we suggest slicing the raw, fresh kernels right off the cob for this recipe. For deeper flavor, slice kernels from Corn On The Cob In The Oven, or Smoked Corn On The Cob (this one comes with a delicious curry flavor). Frozen corn also works beautifully in corn fritters; just defrost first. And you can also use canned corn, but be sure to drain it really well so your fritters aren’t soggy! What does all this mean? That you can have corn fritters all year round!
How Do I Store Leftovers?
Cool corn fritters before storing them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months.
Serving Suggestions
Let these corn fritters inspire you to make a full-on Southern feast! Start with Gumbo, followed by Shrimp And Grits, corn fritters, Grilled Green Beans, and some Pecan Pralines for dessert. And don’t forget the Southern Sweet Tea!
A less elaborate but equally delicious way to serve corn fritters is nestled in some Baked Rice with a Sunny-Side-Up Egg on top and served with Jalapeño Sauce (yum!), or as a side dish with BBQ Boneless Chicken Thighs and a simple House Salad for dinner!
Corn Fritters
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3/4 teaspoon salt
- Pinch cayenne pepper optional
- 1 large egg
- 1 tablespoon melted butter
- 2/3 cup milk
- 2 cups corn kernels
- 2 teaspoons green onion chopped (plus more for garnish)
- 1 small jalapeño minced
- Vegetable oil for frying
- Sour cream for serving optional
Instructions
- In a large bowl, combine the flour, sugar, baking powder, garlic powder, onion powder, salt, and cayenne pepper if using.
- In a separate bowl, beat the egg, butter, and milk together. Add this mixture to the dry ingredients and stir until just combined.
- Fold the corn kernels, green onion, and jalapeño into the batter, making sure they are evenly distributed.
- Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom.
- Once hot, drop spoonfuls of the batter into the skillet. Flatten slightly with the back of the spoon. Cook for 2-4 minutes on each side or until golden brown.
- Drain on paper towels. Serve warm with sour cream and green onions sprinkled on top.
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