These easy Corn Fritters are sweet, delicate, and filling. They can be prepared with fresh, frozen, or canned corn. Simple recipe – great taste!
Made with sweet corn, bell pepper, herbs, eggs, and flour, these corn fritters are bursting with flavor and hold their shape well. Kids and adults love them, and they make a great snack or a light lunch.
Now that I’ve inspired you to make these Corn Fritters, let’s get to down to basics.
What Kind of Corn to Use?
These can be made with fresh, frozen (and thawed), or canned corn with great success.
- If using fresh corn, just slice the corn off the cob with a small sharp knife, turning the ear as you go.
- If using frozen corn kernels, thaw them first, by putting them in a sieve and running them under warm water.
- If using canned corn, drain the liquid using a strainer.
Main Ingredients
Flour. Use regular all-purpose flour.
Baking Powder. Gives a nice lift to the fritters.
Egg. Can substitute with "flax-egg" for vegan option.
Corn. Use fresh, frozen (and thawed), or canned corn.
Bell Pepper. Jalapeno can be used instead, for a bit of spiciness.
Parsley. Cilantro or dill can be used instead.
Chives. Or scallions.
Olive Oil. I prefer to use extra virgin olive oil, but any oil will do.
Salt & Pepper.
How to Make Corn Fritters
1. Prepare the batter by whisking together the flour, baking powder, egg, and water in a medium bowl. When the batter is smooth, add the olive oil, salt, and pepper and mix well.
2. To the batter, add the corn, bell pepper, parsley, and chives. Mix it well and set aside.
3. Heat up a large, non-stick skillet over medium heat. Pour about 3-4 tablespoons of olive oil onto it. Once the oil is hot, add one heaping tablespoon at a time of the corn mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat.
How to Store and Reheat Corn Fritters
Store the fritters in an airtight container. They can last in the fridge for up to 3 days. To reheat, just microwave or reheat on the stove for a few minutes.
How to Make these Fritters Healthier
If you’d like to save some calories and make these fritters healthier, I suggest baking them instead of frying. To do that, you can:
a) Lightly spray a non-stick muffin tin with oil, and divide the corn mixture between the 12 muffin cups. Bake for about 15 minutes at 350°F.
or
b) Lay parchment paper on a cookie sheet and add a heaping tablespoon of the corn mixture. Bake for about 15 minutes at 350°F. Baking these corn fritters on parchment paper means we don’t need oil to keep them from sticking.
What to Serve with Corn Fritters
Serve these fritters with a fresh salad on the side for a filling and healthy lunch. Or serve these as a snack with a dipping sauce on the side. Here are some dipping sauce ideas:
- Tzatziki (Low Fat Yogurt & Cucumber Dip)
- Copycat Outback Bloom Sauce
- Cilantro Jalapeno Sauce
- Yogurt
- Sour Cream
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Video Tutorial
Corn Fritters
Ingredients
- ½ cup all-purpose flour
- 1 egg
- ¼ cup water
- 1 tsp. baking powder
- 1 tbsp. olive oil
- 1 cup corn kernels fresh or canned
- 1 medium bell pepper seeded and diced
- ¼ cup chopped parsley
- ¼ cup chopped chives
- ½ tsp. salt or to taste
- ½ tsp. pepper or to taste
- olive oil for frying about 3-4 tablespoons
Instructions
- Prepare the batter by whisking together the flour, baking powder, egg, and water in a medium bowl. When the batter is smooth, add the olive oil, salt, and pepper and mix well.
- To the batter, add the corn, bell pepper, parsley, and chives. Mix it well and set aside.
- Heat up a large, non-stick skillet over medium heat. Pour about 3-4 tablespoons of olive oil onto it. Once the oil is hot, add one heaping tablespoon at a time of the corn mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat.
Notes
HOW TO MAKE THESE FRITTERS HEALTHIER
If you’d like to save some calories and make these fritters healthier, I suggest baking them instead of frying. To do that, you can: a) Lightly spray a non-stick muffin tin with oil, and divide the corn mixture between the 12 muffin cups. Bake for about 15 minutes at 350°F. or b) Lay parchment paper on a cookie sheet and add a heaping tablespoon of the corn mixture. Bake for about 15 minutes at 350°F. Baking these corn fritters on parchment paper means we don’t need oil to keep them from sticking.Nutrition
This recipe was inspired by Gordon Ramsay.
Sam says
Hi!
Is there a substitute for egg 🙂
Tania Sheff says
HI Sam! I think the egg could be left out in this recipe, although I haven't tried it this way. Let me know if you do!
Geeta says
I made this in the airfryer today ! Was really yummy 😋 with some sweet chill sauce for dipping . I had to reduce the amount of water as I was airfrying it . Took approximately 8 ‐10 mins
Tania Sheff says
Perfect! Thanks for sharing, Geeta!
Diane says
I like to make a recipe as written the first time I make it but had some Vidalia onion and fresh grated Parmesan cheese to use up. So I added 1/4 cup diced onion and 2 tbsp shredded Parmesan to the recipe. They were delicious with fresh corn cut from the cob, but I’ll definitely be making them when it’s not corn season by using frozen corn. Thanks for the great recipe!!
Tania Sheff says
Thank you so much, Diane!
Renée Daling says
Delicious! In fact scrumptious!!!
Tania Sheff says
Thank you so much, Renee!
Beth says
Hi! Are the nutrition details for the entire recipe or per serving (6 fritters)? Thanks!
Tania Sheff says
Hi Beth! The whole recipe makes 2 servings. Just divide the total amount of fritters by two to see the serving size. Happy cooking!