Corn Fritters are crispy, cheesy little bites with a pleasant pop of sweetness from corn. It’s a beautiful summer side dish and a great way to use up a lot of extra corn on a cob. So easy to make it just by mixing ingredients in a bowl and then frying them in some hot oil until perfectly gold and crispy.
CORN FRITTERS
Corn fritters fall into a fun category of foods that have various kinds of batter fried in oil. Most of the dishes include meats, seafood, or different vegetables. Some of the most popular recipes in this category include Zucchini Fritters, Potato Cakes, vegetable fritters, and of course, funnel cake.
What makes it especially good is the savory and sweet combination of flavors. The batter is actually savory flavored with green onions and fresh grated Parmesan cheese but you also have a burst of sweetness from corn. It’s a great summer recipe but you can make it year-round, of course.
WHAT TYPE OF CORN CAN I USE?
Preferred type of corn for the fritters is fresh corn on a cob, hands down. It truly tastes the best and has the best sweetness when you use uncooked corn kernels cut right off the cob. You also have the added benefit of scraping the cob for extra cornstarch.
If you don’t have access to corn on the cob, you can substitute canned corn or frozen corn. Both of these options will have excess liquid though.
To use canned corn: strain it well and then spread it out on paper towel and pat it dry before mixing it into the batter.
To use frozen corn: pull the bag of frozen corn out the night before and let it thaw in the refrigerator. It has to be completely thawed before mixing with the batter. Strain off any excess liquid, spread it on the paper towel, and pat it dry.
CAN I MAKE IT GLUTEN FREE?
Absolutely! I make gluten free corn fritters all the time and it always comes out just as good as regular. You only have to make one substitution of gluten free all purpose flour instead of regular all purpose flour.
CAN I USE MILK SUBSTITUTE?
You can use lactose free milk if lactose is the problem. Parmesan cheese is lactose free because it’s aged so that shouldn’t be a problem. (I recommend that you still double check the label though.)
If you are trying to keep these fritters dairy free, you can use almond milk as a substitute. As far as Parmesan cheese, you can try substituting it for vegan Parmesan cheese although I have not tried it myself.
HOW TO MAKE IT:
TIP: you can use two larger pans at the same time to make more in one batch. That will save you a lot of time and keep the earlier batch from being cold when done cooking.
Place a couple of sheets of paper towel on a wire rack for the cooked fritters. Set it aside.
Step 1 – Cut Kernels Off The Cob
Take off the husks and as many silk fibers as you can. Cut off any part of the stalk, if any, from the bottom of the cob and stand it up inside a wide, rimmed baking sheet. Cut the kernels off the cob with a sharp knife from top to bottom, following the natural curve of the cob.
Collect all the kernels and add them to the mixing bowl. Run the back of the knife up and down the corn cob, scraping leftover corn pieces and starch over the bowl.
Step 2 – Make The Batter
Add all ingredients to the corn and mix it well, until evenly incorporated. Let the batter sit for about 15 minutes and meanwhile, preheat the oil.
Pour 1/2 cup of oil into a large cooking pan and let it preheat to 350° over medium heat.
Step 3 – Fry Corn Fritters
Use #40 cookie scoop (you can use a little smaller or a little larger but not much) to scoop out some corn fritter batter. Keeping them small will be much easier to manage, flip, and they will cook evenly. This will also help keep them crispy.
Add a scoop of batter to the oil carefully and gently push on the top to slightly flatten. Repeat with a few more scoops but don’t overcrowd the pan. Let fritters cook for about 3 minutes, until deep golden on the bottom and carefully flip with a metal fish spatula. Fry them for another 2-3 minutes on the other side.
How to flip: it’s best to use a thin metal spatula and gently slide it under a fritter. Quickly flip the fritter and try not to move them around too much. As long as you keep the fritters around 3 inches in diameter and no bigger, you shouldn’t have a problem flipping them.
Take cooked fritters out of the pan and place them on the prepared wire rack.
BEST WAY TO STORE AND REHEAT
You can store leftover cooked corn fritters in the refrigerator, in an air-tight food storage container for about 5 days.
The best way to reheat them and still be crispy on the outside is on stove-top. Preheat a cooking pan over medium heat. No oil is necessary but you can add only a little bit of oil to grease the pan. Reheat the fritters, flipping them half way, until hot throughout.
Can I Freeze Corn Fritters?
Yes! They are actually quite freezer friendly. Place cold fritters onto a cutting board or a baking sheet and freeze for about 2 hours. (Set the timer so you don’t forget.) Once frozen, you can stack them in a large freezer zip-top bag or portion it among several freezer bags. Freeze it for up to 3 months.
To thaw, pull some out of the freezer and let them thaw in the refrigerator. Reheat on stove-top over medium heat.
MORE CORN RECIPES TO TRY:
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Corn Fritters
Ingredients
- 4 corn on the cob (about 3 cups of kernels)
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 cup diced chives
- 1/2 cup fresh grated Parmesan cheese
- 2 tbsp cilantro
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- salt
- 2 eggs
- 1/3 cup whole or 2% milk
- 1/2 cup vegetable or canola oil for frying
Instructions
- Place a couple of sheets of paper towel on a wire rack for the cooked fritters. Set it aside.
- TIP: you can use two larger pans at the same time to make more in one batch. That will save you a lot of time and keep the earlier batch from being cold when finished.
Cut Cork Off The Cob:
- Take off the husks and as many silk fibers as you can. Cut off leftover part of the stalk, if any, at the bottom of the cob and stand it up inside a wide, rimmed baking sheet.
- Cut the kernels off the cob with a sharp knife from top to bottom, following the natural curve of the cob.
- Collect all the kernels and add them to the mixing bowl. Run the back of the knife up and down the corn cob, scraping leftover corn pieces and starch over the bowl.
Prepare The Batter:
- Combine all ingredients with corn and mix until it’s all evenly incorporated. Let the batter sit for about 15 minutes. Meanwhile preheat the oil.
- Pour 1/2 cup of oil into a large cooking pan and let it preheat to 350° over medium heat.
Cooking Fritters:
- Use #40 cookie scoop (you can use a little smaller or a little larger but not much) to scoop out some corn fritter batter. Keeping them small will be much easier to manage, flip, and they will cook evenly. This will also help keep them crispy.
- Add a scoop of batter to the oil carefully and gently push on the top to slightly flatten. Repeat with a few more scoop but don’t overcrowd the pan.
- Let fritters cook for about 3 minutes, until deep golden on the bottom and carefully flip with a metal fish spatula. Fry them for another 2-3 minutes on the other side.
- Take cooked fritters out of the pan and place them on the prepared wire rack.
Notes
Nutrition
Caroline says
I made these last night and even my picky 7 year old loved them! Thanks for the recipe!
LyubaB says
Hi Caroline,
I am so glad you both enjoyed it! Thanks for stopping by!