Fresh Corn Fritters

Corn fritters recipe

The Spruce / Diana Chistruga

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
Nutritional Guidelines (per serving)
92 Calories
3g Fat
15g Carbs
3g Protein
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Nutrition Facts
Amount per serving
Calories 92
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 26mg 9%
Sodium 261mg 11%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 6%
Protein 3g
Calcium 28mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy corn fritters are sweet and delicate, and a great way to use fresh sweet corn, especially once the thrill of eating corn-on-the-cob has worn off and you're looking for something new. Serve these fritters plain or with a spicy salsa frescacilantro sauce, or other zesty sauce to highlight their sweetness.

Do keep in mind that any stray corn kernels that hit the oil may pop, splattering hot oil. It is best to cover the frying pan with a splatter screen if you have one.

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Ingredients

  • 4 ears sweet corn (or 2 cups fresh corn kernels)
  • 1 egg
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon fine sea salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients corn fritters
    The Spruce / Diana Chistruga
  2. Set one of the ears of corn tip-down in a large mixing bowl. Use a sharp knife (a paring knife is ideal) to cut the corn kernels from the cob into the bowl. Repeat with the remaining ears of corn.

    Corn
    The Spruce / Diana Chistruga
  3. Move the kernels to one side of the bowl and add the egg. Beat the egg with a fork on the corn-free side of the bowl until the white and yolk are combined, then combine the corn kernels and the beaten egg.

    Kernels
    The Spruce / Diana Chistruga
  4. Sprinkle the mixture with the flour and salt and stir to combine everything thoroughly. Cover and chill for 30 minutes.

    Cover corn
    The Spruce / Diana Chistruga
  5. Heat a generous layer of oil (about 1/4-inch deep) in a large frying pan over medium-high heat to 350 F to 375 F. If you don't have a deep-fry thermometer, drop a bit of batter into the pan--it should sizzle immediately.

    Corn in pan
    The Spruce / Diana Chistruga
  6. Carefully place generous spoonfuls of the batter into the pan and flatten a bit with the back of the spoon. You should be able to fit about four fritters in a large frying pan at a time. Cook until the fritters are browned on one side, about 4 minutes.

    Fry fritters
    The Spruce / Diana Chistruga
  7. Flip and cook until they are brown on the other side, about 4 more minutes.

    Flip corn fritters
    The Spruce / Diana Chistruga
  8. Transfer the fritters to a paper towel-lined plate or a cooling rack set over a baking sheet to drain, and repeat making more fritters with the remaining batter. Serve immediately, or keep warm in an oven heated to 250 F.

    Corn fritters
    The Spruce / Diana Chistruga 

How Do I Make Crispy and Not Soggy Corn Fritters?

To achieve a crispy fritter, you need to be sure to follow a few steps. First, don't overmix the batter; also allow it to sit before frying so it thickens up. Also, do not overcrowd the pan, as this will lower the oil temperature and make the fritters absorb more oil and become soggy and greasy.

Tips

  • A great way to cut corn kernels off of the ears is by slicing off the kernels into a bowl, but if you have a tube or Bundt pan, that's even better. Place the narrow tip of the ear into the hole in the center of the pan and hold the ear upright. Slice downward, rotating the ear or pan as you go. The kernels will naturally fall into the base of the pan.
  • Don't skip the chilling time for the batter as it gives the flour a chance to absorb some of the egg and liquid from the corn and lets the batter settle, thickening it and resulting in more fritter-like, crispy, and lacey fritters.

Recipe Variations

  • For creamier fritters, after you cut the kernels off the cobs, use a large-hole grater to grate whatever bits of corn remain on the cobs. Or you can cut the kernels off of 2 ears and grate the kernels off of the other 2 ears.
  • Add a little spice to the batter, such as cayenne pepper, cumin, or paprika. Or mix in a little fresh chopped herb like parsley or cilantro.