Crispy Corn Fritters (made in just 20 minutes!)
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I’ve been making these golden, crispy corn fritters for years, and they never fail to disappear faster than I can fry them. Loaded with cheddar and chives (or sweetened up for a fun twist), they’re ready in just 20 minutes and totally worth every bite.
Corn fritters have been a family favorite in my kitchen for years, and my daughter absolutely lights up when she sees a plate of these golden bites! They’re crispy on the outside, soft inside, and loaded with sweet corn, sharp cheddar, and fresh chives for the ultimate savory snack. Plus, they’re ready in just 20 minutes, which means I can whip them up for a quick family lunch or a last-minute party appetizer without breaking a sweat.
And here’s the fun part—if you’ve got a sweet tooth, I’ve tucked a sweet corn fritter variation into the recipe card for you to try. These fritters are just as perfect for brunch as they are for game day, and they disappear fast (trust me, I’ve tested this at plenty of gatherings!). Whether you serve them with a dip or eat them straight from the pan, they’re the kind of snack everyone reaches for first.
Key ingredients to gather
You only need a handful of ingredients to make these savory corn fritters. Here are a few things to keep in mind:
- Corn: I use thawed frozen corn or drained canned corn so I can make this recipe year-round. If you have fresh corn, cut it off the cob and use that instead.
- Baking soda: This is what makes the batter fluffy so don’t skip it!
- Chives: This time of year the pot of chives on my deck is growing out of control, so I use them whenever possible. But in the winter I use green onions and they work just as well.
- Oil: Choose an oil that can stand up to the high heat of frying such as canola, avocado, or peanut.
Storage and freezing instructions
Store: While there is nothing better than a hot out-of-the-fryer corn fritter, you can easily store leftovers. Simply refrigerate them in a covered container for up to 5 days, then reheat in the oven at 350 degrees Fahrenheit until they are warm and crispy.
Freeze: These fritters freeze well! Freeze them on a parchment paper-lined baking sheet. Once frozen, you can move them to a freezer bag. They will keep well frozen for at least 3 months. To reheat them, bake at 350 degrees Fahrenheit from frozen until they are warmed through and crispy, about 15 minutes.
Crispy Corn Fritters (made in just 20 minutes!)
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon EACH: sea salt and pepper
- 1 large egg
- ½ cup milk
- 3 cups corn kernels (fresh, frozen and thawed, or canned and drained)
- ½ cup sliced green onions
- 1 cup grated sharp cheddar cheese
- Oil for frying (see notes)
Instructions
- In a small bowl, mix the flour, baking powder, garlic powder, salt, and pepper.1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, ½ teaspoon EACH: sea salt and pepper
- In a medium bowl, whisk the egg and then mix in the milk. Stir in the dry ingredients.1 large egg, ½ cup milk
- Add the corn, green onions, and cheddar cheese and mix well.3 cups corn kernels, ½ cup sliced green onions, 1 cup grated sharp cheddar cheese
- Heat 2 inches of oil in a heavy pot over medium heat or in a deep fryer until it reaches 370 degrees Fahrenheit. Working in batches, carefully drop the batter by the spoonfuls (I like to use a medium-sized cookie scoop) into the hot oil and fry until golden, about 3 minutes, stirring a few times as they cook.Oil for frying
- Remove the corn fritters from the oil with a slotted spoon and let them drain on a paper towel lined plate while you cook the remaining fritters.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More crispy snacks
For more inspiration, check out all of my appetizer recipes!
