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–+ servings

Crispy Corn Fritters (made in just 20 minutes!)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
I’ve been making these golden, cheesy corn fritters for years, and they never last more than a few minutes. My daughter calls them 'cheesy corn balls' and reaches for them before I even bring them to the table. I make them year-round with frozen or canned corn, but fresh corn is a real treat when it's in season. They come together in just 20 minutes, and you can even swap the savory cheddar and chives for a sweet twist if that’s your jam - see the recipe notes for that variation.

Ingredients

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
    Image for recipe instruction: A metal whisk rests in a white bowl filled with flour on a white marble surface, ready to mix batter for delicious corn fritters.
  • In a medium bowl, whisk the egg and then mix in the milk. Stir in the dry ingredients.
    1 large egg, ½ cup milk
    Image for recipe instruction: A glass bowl containing a yellow, creamy mixture for a delicious Corn Fritters recipe is being stirred with a black spatula on a light countertop.
  • 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
    Image for recipe instruction: A glass bowl containing a yellow corn mixture for corn fritters with chopped herbs and a metal scoop resting inside, on a white surface.
  • 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
    Image for recipe instruction: Golden corn fritters are being deep-fried to perfection in hot oil in a stainless steel pan on a stovetop.
  • 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.
    Image for recipe instruction: A group of golden-brown corn fritters arranged on a white paper towel, placed on a white marble surface.

Notes

Oil: The amount of oil you will need depends on the size of your pan – the bigger the pan, the more oil you'll need. I use 4 cups for my pot. Choose a high-heat oil such as canola, peanut, or avocado. 
Nutritional information: The nutritional information is calculated based on 3 tablespoons of oil, which is the amount typically absorbed by the fritters when they are fried at the correct temperature. This recipe usually makes 25 fritters. 
Leftover oil: After cooking, let the oil cool in the pot. Once it's cool, strain it into an easy-to-pour container (I use a 4-cup measuring cup) and then pour it back into the original bottle. You can use the oil many times for frying. 
Sweet version: If you'd like sweet corn fritters, omit the garlic powder and pepper, and add 1 tablespoon of sugar with the flour instead. Also, omit the cheese and chives. Before serving, sprinkle a little powdered sugar on top, or serve your sweet corn fritters with a drizzle of maple syrup. 
Serving: 1 = ¼ of the recipe, Calories: 442kcal, Carbohydrates: 45g, Protein: 16g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.05g, Cholesterol: 76mg, Sodium: 866mg, Potassium: 325mg, Fiber: 4g, Sugar: 7g, Vitamin A: 588IU, Vitamin C: 4mg, Calcium: 321mg, Iron: 2mg