Whenever there is fresh sweet corn (or I have some frozen), I make these old fashioned corn fritters. They’re really easy and my whole family loves them.
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Pin ItWhile corn fritters tend to be my favorite all around fritters that can be both savory and sweet (espeically when topped with maple syrup, lol), I also a couple of other fritter recipes, including: Apple, Zucchini and Banana
How to Make Corn Fritters
- Make the Fritter Batter. In one bowl, whisk together the flour and baking powder. In another bowl, beat the egg with the milk until smooth. Pour the wet mixture into the dry ingredients and stir just until combined. Add the corn, parmesan, green onions, and cilantro, and mix gently until everything is evenly distributed.
- Cook the Fritters. Heat a little oil in a skillet over medium heat. Drop spoonfuls of the batter into the pan, flatten them slightly, and cook for about 2 to 3 minutes per side, until they’re golden and crispy.
- Drain and Serve. Transfer the fritters onto paper towels to drain any extra oil. Serve them warm with sour cream or yogurt on the side.
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: If I have a busy morning the next day, I’ll usually mix the fritter batter the night before and keep it in the fridge. It might thicken a bit, so I just give it a good stir before cooking. You can also fry the fritters ahead of time and warm them up later, they hold up surprisinly well.
To Store: Leftovers go right into an airtight container in the fridge. They’re still tasty for a couple days, maybe three if you’re lucky. I like to reheat mine in a skillet or the oven so they get that crispy edge again.
To Freeze: When I make a big batch, I freeze the cooked fritters in a single layer first so they don’t stick together. Once they’re solid, I move them into a freezer bag. They keep fine for a while, a month or two usually. I just pop them straight into a hot oven (around 375°F) until they’re heated through and crisp again.
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Pin ItOld Fashioned Corn Fritters
Ingredients
- ½ cup all purpose flour
- 1 tsp baking powder
- 1 egg
- 2 tbsp milk
- 2 cups frozen corn kernels, thawed
- ½ cup parmesan, finely grated
- 3/4 cup green onions, sliced
- ½ cup fresh cilantro or parsley, chopped
- 4 tbsp oil for frying
Instructions
- In a small bowl, whisk together the flour and baking powder.
- In a medium bowl, whisk the egg and milk until smooth.
- In a large bowl, combine the dry and wet ingredients, then add corn, parmesan, green onions, and cilantro.
- Stir until just combined.
- Heat the oil in a skillet over medium heat.
- Spoon the batter into the pan and flatten gently with a spatula.
- Cook until golden and crisp, about 2–3 minutes per side.
- Transfer fritters to paper towels to drain excess oil.
- Serve warm with sour cream or yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
