Corn Fritters

These golden, crispy corn fritters are a delightful old-fashioned treat, perfect as a savory snack, appetizer, or side dish. Made with canned corn, a few pantry staples, and fried to perfection, they’re crunchy on the outside and tender on the inside.

Why You’ll Love This Recipe

• Quick and easy to make in 30 minutes
• Versatile: enjoy them savory or sweet
• Great way to use up canned or fresh corn
• Crowd-pleaser for all ages
• Simple pantry ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups oil for frying
• 1 cup sifted all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon white sugar
• 1 large egg, lightly beaten
• ½ cup milk
• 1 tablespoon shortening, melted
• 1 (12-ounce) can whole kernel corn, drained

Directions

1. Heat the oil in a deep fryer or heavy pot to 365°F (185°C).
2. In a medium bowl, combine the flour, baking powder, salt, and sugar.
3. In a separate small bowl, whisk together the egg, milk, and melted shortening.
4. Stir the wet ingredients into the dry mixture until just combined.
5. Fold in the drained corn.
6. Working in batches, drop spoonfuls of batter into the hot oil.
7. Fry until golden brown, turning as needed.
8. Remove with a slotted spoon and drain on paper towels.
9. Serve hot and enjoy.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Sweet fritters: Add 2 tablespoons of sugar and top with powdered sugar or maple syrup.
• Savory kick: Mix in chopped jalapeños, scallions, or shredded cheddar cheese.
• Gluten-free: Substitute gluten-free flour and add ½ teaspoon xanthan gum.
• Buttermilk version: Use buttermilk instead of milk for a tangier flavor.

Storage/Reheating

To store: Place cooled fritters in an airtight container in the refrigerator for up to 3 days.
To freeze: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Use within 2 months.
To reheat: Bake in a 375°F (190°C) oven for 8–10 minutes until warmed through. Avoid microwaving to maintain crispiness.

FAQs

What type of corn works best for fritters?

You can use canned, frozen (thawed), or fresh corn. Just make sure it’s well-drained.

Can I bake these instead of frying?

While frying gives the crispiest results, you can bake spoonfuls on a parchment-lined tray at 400°F for 15–20 minutes, flipping halfway.

What can I serve with corn fritters?

They pair wonderfully with sour cream, salsa, maple syrup, or a spicy aioli.

Can I make them ahead of time?

Yes, you can fry them ahead and reheat in the oven just before serving.

Are these corn fritters vegetarian?

Yes, as written, they are vegetarian-friendly.

How can I make them more flavorful?

Add herbs like chives, garlic powder, or grated cheese for an extra punch.

Can I make mini fritters?

Absolutely. Just use a smaller spoon and reduce frying time slightly.

Can I use cornmeal instead of all flour?

Yes, replacing up to ¼ cup of the flour with cornmeal gives a rustic texture.

What kind of oil is best for frying?

Neutral oils like vegetable, canola, or peanut oil work best.

Why are my fritters soggy?

The oil may not be hot enough. Ensure it’s at 365°F before frying.

Conclusion

These crispy, comforting corn fritters are incredibly easy to whip up and even easier to enjoy. Whether you serve them sweet or savory, they’re sure to be a hit. Give this recipe a try for your next snack, side, or gathering!

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