You'll Love These Easy Corn Fritters With Fresh Sweet Corn

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Crispy Outside, Tender Inside, Loaded With Sweet Corn

You need this recipe for corn fritters today! You know the expression, "You've gotta make hay while the sun shines," right? We've waited for months, but sweet corn season is finally here! Hallelujah!

While fresh sweet corn is this good and this plentiful, fix it every way you can and eat it as often as possible! Because when it's gone, it's gone for another year!

Depending on where you live, we have about six weeks to enjoy this delicacy at its peak. Clever farmers stagger plantings and make the season last longer than it used to, but the peak season is short, and it's here now!

We love corn, any time of year and in any way you serve it! Here are some of our favorite recipes for corn: 

Jiffy Corn Casserole - A classic corn casserole, also known as spoonbread, was developed by the Jiffy Foodservice company in the 1960s and remains popular today.

Easy Mexican Corn Dip - This corn dip is cool and refreshing. It's a little sweet, a little creamy, a little spicy, and so cheesy! It's great on chips, vegetables, crackers, or Hawaiian bread.

Sweet Corn Salad - This crunchy, colorful salad features fresh sweet corn, black beans, sweet red peppers, onion, garlic, basil, and chives in a tangy red wine vinaigrette.

Bacon Potato Corn Chowder - Tender russet potatoes and cream-style corn in a savory broth with bacon, onion, chicken broth, and milk or light cream.

I cannot believe I waited this long to discover sweet corn fritters, which are easy, fast, and amazingly delicious! With this recipe for corn fritters, you have one more way to enjoy sweet corn!

When sweet corn is this perfect and this abundant, try a new way to enjoy it. Make a batch of sweet corn fritters! It may be the best twenty minutes you spend this summer. 

Remove the husks and silks from four ears of corn. Slice the whole kernels off of two of them, and when you slice the kernels off the second two ears, scrape the cob with the back of the knife to capture as much "milk" as you can from the ears. This extra bit of flavor and moisture is what takes this recipe for corn fritters over the top.

Mince a shallot, or chop some green onion very finely if you don't have a shallot. For some odd reason, I had a rather large shallot on hand. (?) It must have been from a recipe a while back. Who knows, just glad I found a use for it!

You want a hint of mild onion in the fritters. I used half the shallot because it seemed like plenty. You can also use a sweet onion like a Vidalia or a Walla Walla onion, or even some finely chopped leek.

Put the cornmeal, flour, egg, milk or cream, finely minced shallot or onion, salt and pepper, and a dash of cayenne pepper into a bowl and mix into a thick batter.

Now fold in the corn and as much milk from the corn as you can gather, and mix it up until it's a lovely, thick, corn-studded batter. Now, you are ready to make some fabulous sweet corn fritters!

How To Fry Corn Fritters

Put about 1/4 to 1/2 inch of vegetable oil in a skillet and heat it to 375 degrees. I used my roomy electric skillet because I can set an exact temperature in it.

If you don't have a skillet like this or a thermometer, the easiest and safest way to tell is an old-school method that uses a wooden spoon! Stick the end of the spoon into the oil. 

If you see a bunch of bubbles form around the wood and start floating up, your oil is ready! If it is bubbling hard, it's telling you the oil is too hot; let it cool a little and check the temperature again. This is another reason I love having an inexpensive, quick-read food thermometer handy!

I used an ice cream scoop to keep the size of my sweet corn fritters fairly uniform so they'd cook evenly. I wasn't concerned about keeping them perfectly round; I wanted them to be a little rustic! The picture looks a little hazy because steam rose from the skillet as the corn fritters fried.

They smelled delicious as they fried! I was so excited about how they looked!

I lifted them out onto paper towels to drain, and I barely let them cool before I broke one in half to take a look and try a bite! Oh, my stars!

Look at all those plump, sweet kernels nestled inside a tender but crispy corn fritter! I discovered another new way to enjoy summer, and I will make them again and again before the season ends.

This recipe made about 10 corn fritters, each approximately 3 inches across. I had every intention of experimenting with reheating them in my air fryer, but we ate EVERY SINGLE ONE in one sitting! Sorry, not sorry!

Oh shoot, I guess I'll have to make more! Darn! I hope you try these corn fritters soon. Let us know what you think! Another time, I may try dropping the sweet corn fritter batter into the oil by the spoonful and making sweet corn nuggets instead. I think the kids in the family will go crazy and eat them as fast as I can fry them!

The funny thing is, I don't remember what else we had for supper the night I made these! My produce hero, Andrew, is selling sweet corn now, and I'm headed there before he closes to buy some more to make them tonight. I can't wait!

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Yield: 10 fritters

Corn Fritters

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Fast, easy, and delicious fritters made from simple pantry ingredients and fresh sweet corn cut off the cob.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 4 ears of fresh corn with husks and silks removed
• 1 large egg, beaten
• 3 Tbsp flour
• 3 Tbsp cornmeal
• 2 Tbsp heavy cream
• 1 small shallot, minced, or minced green onion finely chopped, 1 Tbsp or to taste
• 1/2 tsp kosher salt
• Vegetable oil, about 1/2 cup or as needed to cover the bottom of your frying pan
• pinch of cayenne pepper, optional

Instructions

1. Remove the husks and silks from four ears of corn. Slice the whole kernels off from two of them, and when you slice the kernels off the second two ears, scrape the cob with the back of the knife to capture as much “milk” as you can from the ears. You should have somewhere around two cups of corn kernels.*
2. Make a batter of flour, cornmeal, salt, egg, cream, shallot or onion, and optional cayenne pepper if you want a touch of heat.
3. Fold in the corn kernels and stir until the corn is well distributed.
4. Heat the oil to 375 degrees in a skillet. You should have about 1/4 inch of oil in the skillet.
5. Fry until browned, flip, and brown the other side. Do not crowd in the skillet. Cook in batches if necessary. (see post for tips on temperature)
6. Serve hot.

Notes

*Some recipes suggest grating the corn off the cob. This will give you a finer texture in the finished fritter- not as chunky.

You can use frozen corn; thaw and drain any liquid as it defrosts. You can also use canned corn—just drain it really well!

FAQs

an I use frozen corn to make corn fritters?
Yes! Thaw the corn first and pat it dry with paper towels to remove excess moisture before mixing the batter.

Can I make corn fritters with canned corn?
Absolutely. Drain the corn well before adding it to the batter so the fritters stay crisp.

How do I reheat corn fritters?
For the crispiest results, reheat them in a 350°F oven for 8–10 minutes or in an air fryer at 350°F for 3–5 minutes. Avoid the microwave if possible, as it softens the crispy exterior.

Can I make corn fritters ahead of time?
Yes. Cook the fritters, let them cool completely, then refrigerate them for up to 3 days. Reheat in the oven or air fryer just before serving.

Can I freeze corn fritters?
Yes. Freeze cooled fritters in a single layer, then transfer them to a freezer bag. Reheat from frozen in the oven or air fryer until hot and crispy.

What can I serve with corn fritters?
Corn fritters are delicious with grilled burgers, barbecue, fried chicken, pulled pork, ham, or a bowl of homemade chili. They're also wonderful topped with a pat of butter or a drizzle of hot honey.

Why are my corn fritters falling apart?
If the batter seems too wet, stir in a little more flour. Also, let the oil heat properly before frying so the fritters set quickly and hold together.

Two more- I'm curious. 😉

• Do you eat corn on the cob typewriter style in neat little rows, or chomp randomly all over the cob 'til every kernel is gone?
• Do you remember a summer with no front teeth when you couldn't eat corn on the cob until Mom cut it off the cob for you?

If you enjoyed a post, I'd love it if you would leave a ⭐⭐⭐⭐⭐ review or a comment. It really helps my little business connect with other people like us who love to eat well without a lot of fuss! ❤❤

Love, GB (Betty Streff)

Real food. Real kitchen. Real easy.

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