Corn Fritters

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Corn Fritters – crispy little cakes with lots of fresh corn kernels, onions, and cheddar cheese. A sweet and savory side dish that is easy to make and great all year round!

This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.

As soon as summer hits, I want to make anything and everything that I can with corn. It is just the ultimate summer vegetable and there are so many delicious things you can do with it.

These corn fritters are sweet, super crispy, and one of my favorite dishes to make in the summer. They go well with just about anything! And if you have a ton of zucchini try these Zucchini Corn Fritters as well.

looking at a stack of corn fritters on a plate


What Are Corn Fritters

Corn fritters are like little dough balls filled with corn and are fried until crispy. They are kind of like a mini corn cake with lots of fresh corn kernels and often cheese.

They are a classic sweet and savory snack that originated from the Native Americans in the Southern United States.

What You’ll Need To Make Corn Fritters

  • Corn Kernels
  • All-Purpose Flour
  • Cornmeal
  • Baking Powder
  • Sugar – I used Imperial brand sugar
  • Salt and Pepper
  • Egg
  • Butter
  • Milk
  • Onion
  • Garlic
  • Cheddar Cheese
ingredients for corn fritters in a bowl

How To Make Corn Fritters

Click HERE to get the FULL Recipe

  1. In a large bowl mix together corn kernels with the flour, cornmeal, salt, pepper, baking powder and sugar.
  2. Next add in the melted butter, egg, and milk to make it more like the consistency of a cake batter.
  3. Then you add in finely chopped onion, garlic, and shredded cheddar cheese.
  4. Heat a large pan over medium high heat, and heat the oil until it is about 350º F.
  5. Using a small ice cream scoop or a 1/4 cup measuring cup, carefully place mounds of batter into the hot oil. Flatten slightly and let it cook for about 3 minutes per side, until golden and crispy.
  6. Remove from the pan onto paper towel or a wire rack to let the grease drain.
  7. They are best served warm.
corn fritter batter being made in a bowl

Keeping Corn Fritters Crispy

Corn fritters can get soggy as they sit, so while you are cooking the rest of your batter, you can keep the cooked ones in a hot (about 250º F) degree oven.

This keeps them hot and crispy while you finish cooking and can serve them all at once.

Can You Reheat Corn Fritters

Yes, the leftovers may not be quite as crispy and delicious as they were fresh, but they are still worth saving and reheating.

The best way to reheat them is to add a tiny bit of oil to a hot pan and cook for a couple minutes on each side until they are hot warm in the center and crispy on the outside.

stack of corn fritters on a plate topped with sour cream

Fresh or Frozen Corn

The answer is you really can use any corn you want. I really like to use corn cut straight from the cob in the summer, because it is just so fresh, sweet, and delicious. But any other time of year, I just thaw a bag of frozen corn and use that.

You can even use canned corn if you drain it first. For canned corn, try to use the low-sodium ones, so your end result into too salty.

pinterest close up collage of stack of corn fritters

More Easy Side Dish Recipes

close up stack of corn fritters
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Corn Fritters

By Erin
Corn Fritters – crispy little cakes with lots of fresh corn kernels, onions, and cheddar cheese. A sweet and savory side dish that is easy to make and great all year round!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6


  • 2 cups corn kernels
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 whole large egg, beaten
  • 1/2 cup milk
  • 1/2 cup onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup shredded cheddar cheese
  • Vegetable oil for frying


  • In a large bowl whisk together corn, flour, cornmeal, sugar, baking powder, salt, and black pepper until well combined.
  • Pour in beaten egg and milk. Stir until you have a thick batter.
  • Fold in onion, garlic, and cheddar cheese until everything is evenly blended.
  • Heat about 1/2 inch of oil in a deep skillet or pot over medium high heat. Once oil is hot, about 350ºF, carefully add about 1/4 cup of batter to oil. Gently press down to flatten them. You can cook 4-5 at a time, depending on the size of your pan.
  • Cook for about 3 minutes per side until golden brown. Remove and place on a wire rack or paper towel. Continue with remaining batter. Best served warm.


I used Imperial Sugar for this recipe


Serving: 1g | Calories: 217kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 305mg | Fiber: 3g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish Recipes
Cuisine: American
Servings: 6
Calories: 217
Like this recipe? Leave a comment below!

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. Honestly, I haven’t tried this before. But looking at those pictures, it makes me want to try it! Thank you so much for this.

  2. I love corn fritters and I can’t wait to try this recipe! Looks so delicious and full of flavor! My hubby is going to love this recipe!