Easy Cheesy Corn Fritters

Fritters is one of the best comfort foods there is:

It takes about 15 minutes to make,

only requires whisking and cooking,

has an incredible crispy texture on the outside and soft on the inside,

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 To Use For Fritters?

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. 

Other Key Ingredients and Allergy Substitutions

Gluten Free: 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. 

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. (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 Corn Fritters

Lyuba’s 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.

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. 

Important: I highly recommend that you either stand the corn in the mixing bowl or on a rimmed baking sheet so all kernels are collected. 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°F over medium heat. I recommend using a neutral oil that does not have a high smoke point. I prefer avocado oil but canola oil and vegetable oil will work.

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 wire rack covered with paper towel. 

Best Way To Store and Reheat

Store: You can store leftover cooked corn fritters in the refrigerator, in an air-tight food storage container for about 5 days. 

Reheat: 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. 

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More Fritter Recipes To Try!

Apple Fritters – Apple Fritters are super easy little fried donuts packed with apple chunks and slathered with vanilla glaze.

Zucchini Fritters – the tastiest way to use up fresh zucchini by mixing it with eggs, Panko bread crumbs, garlic, and two types of cheese. 

Potato Cakes – classic potato pancakes made with a simple combination of raw grated potatoes, onions, eggs, and four and shallow-fried in the pan.