Crispy, golden Original Corn Fritters made with sweet corn, scallions, a dash of cayenne, and cream—perfect for snacking, brunch, or BBQs.
You know that feeling when you taste something so good it sticks with you for days? That’s how these Original Corn Fritters ended up on my kitchen counter the first time.
A few years back, I visited this quirky roadside diner during a summer trip. The kind of spot where the coffee’s always hot, the servers call you “hon,” and you just know the food’s gonna be good. They served a plate of corn fritters so golden and crispy that I nearly forgot about the pancakes I’d ordered (which, if you know me, never happens).
Naturally, I went home determined to recreate that same bite of pure comfort. I’m not gonna lie—my first attempt? More corn pancakes than fritters. But after a few tweaks (and way too much taste testing), I finally cracked it. Now, every time I make these, I get that same cozy, diner-vibe feeling. And honestly? They taste even better when you’re standing barefoot in your own kitchen, flipping them straight from the skillet onto your plate.
Why You’ll Love This Corn Fritters Recipe?
- Perfectly Crispy: Golden edges with just the right crunch, balanced by a soft, sweet center.
- Quick & Easy: 30 minutes, one bowl, and minimal mess—because no one loves a mountain of dishes.
- Crowd-Pleaser: Kids love them. Grown-ups love them. I haven’t met a single person who could resist.
- Versatile: Snack, side dish, or heck, even breakfast if you top them with a fried egg (10/10 recommend).
- Comfort Food Feels: There’s just something nostalgic about a plate of warm fritters, isn’t there?
Ingredient Notes:
This recipe is all about simple ingredients doing their thing. Here’s the rundown:
- Fresh Corn: Sweet, juicy corn makes a huge difference here. If you’re using frozen, just thaw it out and drain really well.
- Corn Oil: Keeps the fritters nice and crispy without overpowering the flavor. (Vegetable oil works too.)
- Scallions: Adds a bit of mild onion flavor with a pop of color. Both the white and green parts get used—waste not!
- Cayenne Pepper: Just a pinch for a gentle heat. If you’re spice-shy, feel free to skip it.
- Heavy Cream: Adds richness and helps the fritters stay tender inside.
- Egg: The glue that holds it all together—literally.
- Flour: Helps create that perfect golden crust while keeping the fritters light.
Pro Tip: If you really want to level these up, try tossing in a handful of shredded cheddar or a sprinkle of smoked paprika.
How To Make Corn Fritters?
These fritters are a breeze—seriously. If you can stir and flip, you’ve got this.
Step 1. Prep the Corn
Start by cutting the kernels off two fresh ears of corn—about 1 cup. Then, for extra creaminess, grab a box grater and grate another ½ cup of corn. (Yes, it gets a little messy, but trust me, it’s worth it.) The grated corn gives the batter a naturally sweet, almost buttery taste.
Step 2. Mix the Batter
In a big ol’ mixing bowl, combine your corn, grated corn, salt, cayenne, egg, flour, scallions, and cream. Give it a stir—not too much though. You want everything combined but still a little rustic.
Step 3. Heat the Oil
Pour your corn oil into a skillet—just enough for a shallow fry. Medium heat is your sweet spot here. If you’re unsure if the oil’s hot enough, drop a tiny bit of batter in. If it sizzles? You’re golden.
Step 4. Fry the Fritters
Spoon the batter into the hot oil—about a heaping tablespoon per fritter. Don’t overcrowd the pan! Give them space to crisp up. Fry for about a minute on each side or until they’re beautifully golden brown. Use a spatula to flip them gently (nobody wants oil splatters).
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Step 5. Drain and Serve
Once they’re perfectly crispy, transfer the fritters to a paper towel-lined plate to soak up any extra oil. Sprinkle with a bit of salt while they’re still warm—it really makes the flavors pop. Serve immediately while they’re hot and crispy.
Storage Options:
Let’s be real—these fritters are best fresh. But if you do end up with leftovers, here’s how to keep them tasty:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Lay them flat on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for 2 months.
- Reheat: Skip the microwave if you want crispiness. Reheat in a skillet or bake at 375°F until hot.
Variations and Substitutions:
Feeling creative? Here’s how to switch things up:
- Cheesy Fritters: Toss in ½ cup of shredded cheddar or pepper jack.
- Spicy Kick: Add more cayenne or a finely chopped jalapeño.
- Gluten-Free: Swap regular flour for a 1:1 gluten-free blend—works like a charm.
- Vegan: Try a flaxseed egg and swap the cream for coconut milk.
- Sweet Corn Fritters: Leave out the cayenne and scallions, add a tablespoon of sugar, and serve with maple syrup!
What to Serve with Corn Fritters?
Wondering what pairs perfectly with these crispy gems? Try these ideas:
- Dips: Sour cream, chipotle mayo, or even a drizzle of honey.
- BBQ Night: Perfect next to grilled chicken, ribs, or pulled pork.
- Breakfast: Serve with scrambled eggs and bacon (or a fried egg right on top!).
- Fresh Salad: Crisp greens with a light vinaigrette balance the richness.
Frequently Asked Questions:
Can I use canned corn instead of fresh?
Totally. Just drain it well and pat it dry so the batter isn’t too watery.
How do I keep my fritters crispy?
Fry in hot oil (around 350°F) and avoid crowding the pan. Cooling on a wire rack instead of paper towels also helps keep the bottoms from getting soggy.
Can I make the batter ahead of time?
I wouldn’t recommend it. The batter gets watery if it sits too long, so it’s best made fresh.
And there you have it—my Original Corn Fritters in all their crispy, golden glory! Whether you’re whipping them up for brunch, a summer BBQ, or just because you’re craving comfort food, they always deliver.
Try them out and let me know how yours turn out! Seriously, I love seeing your kitchen wins—tag me when you make them!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Original Corn Fritters
Ingredients
- ½ cup corn oil or vegetable oil
- ½ teaspoon salt
- Dash of cayenne pepper
- 1 large egg beaten
- 6 tablespoons all-purpose flour
- 4 medium scallions both white and green parts
- 2 tablespoons heavy cream
- 2 large ears of fresh corn husked and peeled
Instructions
- Cut fresh corn off the cobs, yielding 1 cup of kernels. Grate another ½ cup of corn using a box grater.
- Mix corn, ½ tsp salt, a dash of cayenne, beaten egg, 6 tbsp flour, chopped scallions, and 2 tbsp cream.
- Heat oil in a skillet. Drop heaping spoonfuls of batter, fry for 1 min each side till golden.
- Drain fritters on paper towels. Serve hot with your favorite dipping sauces. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
