Crispy pan fried corn fritters made with sweet corn, jalapeño, cheese, and herbs. Quick to whip up and impossible to stop eating.
You ever open your produce drawer and find that one ingredient you swore you were going to use last week? That was me. I had a jalapeño on the edge of a breakdown and two cans of corn just loitering in the pantry. And I was starving. Not the kind of starving where you want a salad. I’m talking real hungry. The kind where you’re pacing in your slippers and talking to the fridge like it owes you something.
Remember it later!
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!
Anyway, I tossed some things in a bowl, added more cheese than I probably should have, and fried them up in a little olive oil. And just like that—bam. These pan fried corn fritters were born. Crunchy, cheesy, a little spicy, and wildly satisfying. I’ve made them four times since. Once at midnight, no regrets.
They remind me a little of the street corn stands back home, except without the need to put on pants and leave the house. So yeah, these hold a little place in my heart now.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pan Fried Corn Fritters Recipe?
So here’s the deal. I’ve tried corn fritters before that were kinda… meh. Too cakey, too sweet, or soggy in that sad way that makes you question your life choices. But this pan fried corn fritters recipe? It’s none of that.
We’re talking crisp edges that crunch when you bite in, and the inside stays soft, cheesy, and full of bright flavor. The jalapeño gives it a whisper of heat—not a full-on slap, but enough to keep it interesting. And the lime juice? Don’t skip it. I don’t know why, but it does something magic.
Also, they take like 20 minutes from start to finish. That’s less time than it takes to scroll through your “what should I make for dinner” Pinterest board and panic-order takeout.
Ingredient Notes:
I won’t lecture you on measuring flour perfectly or getting the ideal cheese shred. Let’s be honest—sometimes the best meals happen when things are a little messy.
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Corn: I use canned. Why? It’s easy, and I usually have it. Drain it well. But if you’ve got fresh corn on the cob and the time to cut it? Go for it.
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Cilantro + Green Onion: They bring freshness. If you hate cilantro (some folks say it tastes like soap, and I get that), use parsley or just leave it out.
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Jalapeño: Deseed it if you’re not into heat. Or leave the seeds in if you’ve had a long week and need to feel something.
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Lime Juice: It adds brightness. And yeah, I’ve forgotten it before. Still good, but better with it.
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Flour + Baking Powder: Structure. Don’t overthink this part.
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Eggs + Milk: They hold it all together. Pretty standard stuff.
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Cheese: Monterey Jack melts beautifully, but honestly? I’ve used cheddar, leftover mozzarella, and even a sad bag of Colby Jack mix once. Still delicious.
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Olive Oil: For frying. Don’t skimp, but no need to deep fry either.
How To Make Pan Fried Corn Fritters?
Step 1: Mix up the veggies.
In a big bowl, throw in the corn, cilantro, green onion, jalapeño, and lime juice. Give it a good stir. Already smells like something’s happening.
Step 2: Whisk your dry ingredients.
In a smaller bowl, whisk the flour, baking powder, salt, pepper, and chili powder. Then dump it into the corn mix. Stir it all together.
Step 3: Add the eggs, milk, and cheese.
Fold everything together until it forms a thick batter. If it looks like cheesy corn chaos, you’re doing great.
Step 4: Fry time.
Heat the olive oil in a skillet over medium heat. Once it’s hot (test it with a little drop—it should sizzle), scoop in some batter. I use a cookie scoop or a big spoon. Flatten the tops a bit with your spatula.
Cook 3–5 minutes per side, flipping gently. They should be golden and smell amazing. (If they fall apart on the flip, don’t stress. Still tastes good.)
Step 5: Rest and snack.
Let the fritters rest on a paper towel-lined plate. Sprinkle with a little salt, maybe more lime juice, or just… eat them. Preferably while leaning over the counter. Possibly with a cold drink nearby.
Want To Save This Recipe?
Storage Options:
If somehow, miraculously, you have leftovers—store them in the fridge for 2–3 days. Reheat in a skillet or toaster oven to crisp them back up. Microwaving’s okay, but they’ll go a little soft.
You can freeze them too. Stack with parchment paper, seal in a freezer bag, and reheat in the oven straight from frozen. Great for midnight snacks. Or breakfast. No judgment here.
Variations and Substitutions:
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No jalapeño? Bell pepper works. So does hot sauce.
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No cilantro? Skip it. Or use fresh basil if you want to be fancy.
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No Monterey Jack? Use whatever cheese is threatening to expire in your fridge.
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Want it gluten-free? Use a 1:1 gluten-free flour blend. I’ve tried it. Still crispy.
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Make it breakfast? Top with a fried egg. Trust me.
This pan fried corn fritters recipe is forgiving. It wants you to succeed. Even if you eyeball everything. Even if you flip too early or forget the lime.
What to Serve with Pan Fried Corn Fritters?
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Sour cream or Greek yogurt – the cool + crispy combo hits.
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Fried egg – because why not turn it into brunch?
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Avocado slices or guac – for creamy contrast.
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Grilled shrimp or chicken – turn it into a full meal.
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Hot sauce – always.
Frequently Asked Questions:
Can I use fresh corn?
Absolutely. Slice it off the cob, no need to cook first.
Can I make the batter ahead?
Yup. Store it in the fridge for a few hours, stir before frying.
Can I bake them instead of frying?
You can, but they won’t get that same crisp. Bake at 400°F, flip halfway, and maybe broil for the last minute if you’re chasing crunch.
So that’s the story of these pan fried corn fritters. Born from leftovers, loved instantly, and now a go-to anytime I want something fast and fun that doesn’t feel like leftovers.
Give them a try, yeah? And if you add your own twist—or accidentally eat six in a row while standing at the stove—I’d genuinely love to hear about it.
Now go raid your fridge. I bet you’ve got everything you need.
Remember it later!
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:
Pan Fried Corn Fritters Recipe
Ingredients
- 3 cups of sweet whole kernel corn equivalent to two 15 oz cans, well-drained
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onion
- 1 jalapeño finely diced, deseeded, and membranes removed
- 1 tablespoon freshly squeezed lime juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon chili powder
- 2 large eggs lightly beaten
- ¼ cup whole milk
- 2 cups Monterey Jack cheese shredded
- 4 tablespoons olive oil for frying
Instructions
Prepare the Vegetable Base:
- In a large mixing bowl, combine the drained corn, chopped cilantro, green onion, diced jalapeño, and lime juice. Stir until all ingredients are well distributed. Set aside.
Mix the Dry Ingredients:
- In a separate smaller bowl, whisk together the flour, baking powder, kosher salt, black pepper, and chili powder until evenly combined.
Combine Mixtures:
- Gradually add the dry ingredient mixture to the corn mixture, stirring gently to incorporate.
Add the Wet Ingredients and Cheese:
- Fold in the beaten eggs, milk, and shredded Monterey Jack cheese until the batter is fully combined. The mixture should be thick and hold its shape when scooped.
Heat the Oil:
- In a medium skillet (preferably nonstick or cast iron), heat the olive oil over medium heat until shimmering but not smoking. Test by dropping a small bit of batter into the oil—if it sizzles, the oil is ready.
Cook the Fritters:
- Using a medium-sized ice cream scoop or spoon, portion the batter into the hot pan. Lightly flatten each portion with a spatula. Cook each fritter for approximately 3 to 5 minutes on the first side, or until golden brown and crisp. Carefully flip and cook an additional 2 to 3 minutes on the second side.
Drain and Serve:
- Transfer the cooked fritters to a paper towel-lined plate to absorb any excess oil. While still warm, season lightly with salt and an optional squeeze of fresh lime juice. Serve immediately.
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!
