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This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.

Corn Fritters
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Anything fritter always captures our imagination, since they’re essentially fried dough balls (who could resist?). So with corn season underway, it’s only natural that we’d end up here. Try this irresistible and easy corn fritters recipe! They come out crisp-edged and golden, with a savory sweet batter of cornmeal and spices and big sweet pops from the corn kernels. Dip them into a creamy sauce and there’s nothing better! They’re great as an appetizer, though we also love them warm from the stovetop as a simple dinner with some summery salads.

Ingredients in corn fritters

A fritter is a food where vegetables, fruit, meat, or seafood are coated in batter and fried. Fritters are eaten all over the world, but corn fritters were most likely invented in the American South, where they are a popular food today.

There are lots of tasty dessert fritters (like apple or cherry), but we prefer frying up savory ones like these zucchini fritters. This corn fritters recipe is similar but even simpler, with a batter that uses both all-purpose flour and cornmeal to give it a nuanced corn flavor. Here are the ingredients in this corn fritters recipe:

  • Fresh corn (or canned)
  • Green onion
  • Eggs
  • Milk
  • All-purpose flour
  • Cornmeal
  • Sugar
  • Baking powder
  • Garlic powder
  • Kosher salt
  • Oil, for frying
Corn Fritters

Fresh corn vs canned

The best way to make corn fritters is using fresh, in-season corn on the cob. The sweet, juicy flavor is irreplaceable. Of course, it’s only available certain months of the year, so a close second is canned corn! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well).

We prefer canned corn instead of frozen corn for this recipe, and it’s also superior to out-of-season corn on the cob packed in plastic. You can use either if you’d like, but know the flavor is not nearly as good. If you do, make sure to boil them first so that the texture is softer.

Tips for frying corn fritters

This corn fritters recipe is pan fried instead of deep fried. Deep frying submerges a fritter in oil, and with this method you can make them into ball shapes. (You can certainly use this method for the recipe if you like!) Pan frying uses less oil and cooks each side of the fritter, so the pancake shape is needed to get everything cooked to golden brown. Here are a few tips for cooking corn fritters:

  • Add just enough oil to cover the bottom of the pan. The corn fritters are pretty thin, so you can get away with a moderate amount of oil.
  • The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
  • Add more oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.
  • Remove the fritters to a baking rack. This helps them cool without getting soggy on the bottom.
  • Sprinkle with extra salt before serving. We like a sprinkle of flaky sea salt to really make the flavors pop!
Corn Fritters

Storage and make-ahead info

One thing to know about corn fritters: they’re best hot from the pan! You’ll want to eat them as close to cooking as possible. However if you’d like, you can store leftovers refrigerated for 1 to 2 days. They do become more soggy when stored, so reheat them in a pan with a drizzle of oil before serving.

Want to make them ahead? You can prep some of the batter ingredients in advance, but cook them the day of. Cut the corn from the cob and store it in a sealed container in the refrigerator, then mix up the dry ingredients and store them separately at room temperature. The day of making, whisk together the batter and fry the fritters.

Sauce ideas for corn fritters

How to serve corn fritters? They taste great as is, but you can dunk them into a creamy sauce for a next level experience. Here are a few top ideas for dipping:

Corn Fritters recipe

More corn recipes

Want more with fresh or canned corn? Try these corn recipes to feature this seasonal ingredient:

This corn fritters recipe is…


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Corn Fritters

Easy Corn Fritters

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x


This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.


  • 3 cups fresh corn kernels* (about 4 ears; or 2 cans corn, drained)
  • 1 green onion, thinly sliced
  • 2 eggs
  • ¾ cup milk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 ½ tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons kosher salt (1 ¼ teaspoons for canned corn)
  • Olive oil or neutral oil, for frying
  • Flaky sea salt, for garnish (or more kosher salt)
  • Parsley, for garnish
  • Sour cream or garlic aioli, for serving (or see Sauces section above)


  1. Use a sharp knife to cut the corn from the cobs (or drain the canned corn). Thinly slice the green onion.
  2. In a medium bowl, whisk the eggs and milk. When then whisk in the flour, cornmeal, sugar, baking powder, garlic powder and kosher salt until a thick batter forms. Fold in the corn kernels using a spatula.
  3. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom. Add the fritters by dropping from ¼ cup measure, then spreading them out to be thin with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
  4. Remove and place on a a baking rack to cool slightly (so they don’t become soggy on the bottom). Immediately sprinkle with a bit of flaky sea salt (or more kosher salt) to allow the flavor to pop and if desired, garnish with parsley and serve with sour cream, aioli or another dipping sauce. Finish cooking the remaining batches of the fritters. Serve immediately. The fritters are best the day they are made, but you can store leftovers refrigerated for 1 to 2 days if desired and reheat them in a pan with a drizzle of oil before serving.


*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it! Or substitute canned corn (we don’t recommend frozen corn here).

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Lana says:

    This corn fritters recipe was simple to follow. My family and I enjoyed it. Very delicious!

  2. Kim says:

    Planning to make these for the weekend! Do you think there would be a problem subbing a non-dairy milk (almond, soy, etc)?

    1. Sonja Overhiser says:

      There should be no problem at all — non dairy would work great! Our preference is oat but almond and soy will work here too!

  3. Karen Johnson says:

    These look tasty. Can they be air fried?

    1. Sonja Overhiser says:

      We have not tried it! We don’t have experience with air fryers so can’t speak to that. Great question — I just Googled air fryer corn fritters so it looks like there are some recipes specifically formulated for that.

  4. Sabrina says:

    these are a fun change from corn on the cob, tasty too, thank you