The perfect use for fresh corn, these Corn Fritters are cheesy, irresistible and melt-in-your mouth delicious.
Looking for more side dishes with fresh vegetables? Try these Glazed Carrots, this Broccoli Salad, this Fresh Green Bean Salad with Asian Dressing, or this Tomato Tart with Bacon and Gruyere.
It is the time of year when you start seeing fresh corn at the store and the roadside stands. And judging by the amounts of corn that I start buying, you can pretty much say that I love corn season. Give me all the corn and tomatoes, and I’m a happy girl.
These Corn Fritters are one of the corn recipes that I can say I have no self control around. Set a batch of these in front of me, and I can’t say no. Before I know it, I’ve even 3 and I’m going back for a 4th. It’s a recipe that I have to make at least once every time corn is in season, and it’s the reason I mourn when corn season is over. Yep, these babies are that good.
Ingredients
Corn: I think these are best with fresh corn. See the frequently asked questions below for more information about the corn.
Bell Pepper: You can use any color of bell pepper. I like to use red or orange because they are a little bit sweeter, but green will work, as well.
Eggs: The eggs will bind everything together.
Cheese: I will usually use a medium or sharp cheddar cheese. But feel free to experiment with other cheeses.
Flour: I have only use all-purpose flour.
Sugar: This will just help to bring out the sweetness of the corn.
Chili Powder: The chili powder adds some great flavor. Feel free to add in a pinch or two of cayenne pepper if you want it spicier.
Salt & Pepper: It’s always important to season well!
Butter: I use unsalted butter, but since it’s such a small amount, you could easily use salted butter, as well.
Oil: You’ll want an oil with a high smoke point for frying. I like to use vegetable oil, but canola works, too.
How To Make Corn Fritters
- PREP: Shuck and clean the corn, then boil the cobs for 3 minutes. Let them cool, then cut the kernels from the cob, collecting the corn milk as well.
- MIX: Combine the corn with the bell pepper, egg, water and cheese. Mix the flour, sugar, chili powder, salt and pepper. Then mix that all together, stirring in the melted butter last.
- FRY: Heat the oil in a skillet, then drop the batter into the hot oil by big spoonfuls. Fry until golden, then flip and cook the second side.
- EAT: Try your very hardest to let the corn fritters cool slightly before devouring!
Frequently Asked Questions
So, if you’ve never had a corn fritter, you’re probably wondering what they are. Corn fritters are little fried u0022cakesu0022. I’ve often seen them called cakes, although they do not resemble that cake you would find at the bakery. Instead, these are a mixture of corn, eggs, flour, and a few other ingredients that make a batter that is pan fried. They can be served as a side dish, or even as an appetizer. While some fritters are more dough, these corn fritters are more corn with the batter that holds them together.
I only make these in the summer (and sometimes early fall) when I can get fresh corn. I think fresh is definitely superior in this recipe. One pro of using fresh corn on the cob is that you will get all of the corn milk that comes off the cob when you cut the corn from the cob. The milk is the milky substance that comes from the cob, and it adds a lot of flavor. I also think the flavor and texture of fresh corn is better. If you are in a pinch, you can use frozen corn as well. I wouldn’t suggest using canned corn, though, as it isn’t as firm or fresh tasting.
These fritters are best eaten when they are freshly cooked. But if you have more than you’re going to eat, or want to make them ahead of time, I would suggest freezing them. Cook them according to the recipe, then let them cool completely before freezing in a single layer. To reheat, place in a 350º oven until they are heated through. They won’t be quite as crispy, but they will still be delicious.
More Recipes Using Fresh Corn
Grilled Mexican Corn on the Cob
Grilled Corn Quesadilla Recipe
Grilled Corn on the Cob with Smoky Butter
Mexican Corn Salad
Grilled Corn and Black Bean Salad
Tilapia with Roasted Corn
Corn Dip Recipe with Green Chiles
Tools Used
You’ll need a heavy duty skillet to make the fritters. I like to fry my fritters in a cast iron skillet. It holds the heat well and they just last forever!
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Corn Fritters
Ingredients
- 3 ears fresh corn *or 2 cups corn kernels
- 3 tablespoons diced red or green bell pepper
- 2 large eggs lightly beaten
- 1/2 cup water
- 1/2 cup grated Cheddar cheese
- 3/4 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon chili powder
- salt and pepper to taste
- 2 tablespoons melted butter
- vegetable oil for frying
Instructions
- Shuck and clean the corn. Bring a large pot of water to a boil. Add the corn to the boiling water and boil for 3 minutes. Remove from the heat and allow to cool slightly.
- Turn a small bowl upside down inside a larger bowl. This creates a “stand” to stand the corn on to cut the kernels from the cobs. Cut the kernels from the ear, then scrape the cob with a table knife to release all of the milk. Remove the small bowl, then add the bell pepper, eggs, water and cheese. Stir to combine.
- In another bowl, combine the flour, sugar, chili powder, salt and pepper. Add the flour mixture to the corn mixture and stir just until evenly moistened. Stir in the melted butter.
- Pour oil into a large heavy skillet to a depth of 1/4-inch. Heat over medium heat until it registers 350º on a deep-frying thermometer. Using a serving spoon and working in batches to avoid crowding, drop spoonfuls of batter into the hot oil. You will make about 16 fritters in all. Fry on the first side until golden bowl and crisp, about 2 minutes. Turn once and fry until golden on the second side, 2 minutes more. Drain the fritters on paper towels and season with salt.
- Serve warm.
Vicarious Foodie says
Oh my gosh I am so making these. They sound like a dream. Thanks for the recipe!
Jeena says
Sweetcorn is a big favourite here, these fritters sound fabulous.
HoneyB says
These sound very delicious – I grew up with my mom making corn fritters and I always looked forward to them!
farida says
Looks lovely! Great combination of ingredients. I think I’ll bookmark this recipe. Thank you for sharing!
Kevin says
Adding cheese to corn fritters is a great idea! They look really good!
noble pig says
Oh yummy…I’ve never met a Friiter that wasn’t my friend…EVER!
Lore says
You sure make these sound incredibly good! And since hubster declared himself as being the no 1 Cheddar fan I’m sure he would love these.
Arfi Binsted says
hmmm… cheddar! i wonder how they turned out to be in corn fritters. i mean the taste. must be very different from feta or gruyere. worth trying.
Steph says
Yum, these sound good! Must give these a try! Sounds like a great cookbook!
Prudy says
Great idea-I’ll give this a try when the corn is at its best. I’m a fellow Utah food blogger and just got back from a week in Orem at my sisters!
kat says
oh man i want those now!
Mary says
OK, I think I’m going to have to try these! They sound fabulous!
Kelly-Jane says
Oh they look just gorgeous! Yum yum!!
Tasha T says
Those look SO good! bookmarking to try it..
eatme_delicious says
Oh wow that looks good and anything that says “fritter” has me interested! I’m really bad at pan frying stuff like this too so I usually avoid it. I tried to make potato fritters/patties once and the mixture was too watery so the fritters never firmed up.
Grace says
i love corn fritters. unfortunately, my frying skills leave a lot to be desired and i tend to hurt myself. sometimes–actually, most times–they’re totally worth the pain. these look sensational! 🙂