Pan Fried Corn Fritters are a delicious summer treat, made with corn from the cob and just a few simple ingredients. These pan-fried patties are delicious as an appetizer or served as a side dish with any of your favorite summer meals!
Update: This recipe was originally shared in September 2014. The recipe and images have been updated and republished in August 2021.
When I was a teenager we visited some family that lives on the Eastern Shore and attended a street festival. I saw a vendor selling corn fritters and knew I needed to try one. I immediately fell in love with them! Sweet corn kernels in a pan-fried crust...what could be better?
What are pan fried corn fritters?
Corn fritters are a mix of simple ingredients dropped into hot oil and quickly fried. They form a cake of sorts and can be served as an appetizer or as a side dish with just about any meal. Because you can use corn on the cob, canned corn or frozen corn, these pan fried corn fritters can be enjoyed year-round!
🥘 Ingredients for this recipe
- baking soda
- salt and pepper
- oil, for frying
How do you make corn fritters?
- First, heat up the oil. In a deep skillet or heavy bottomed pan add the oil over medium high heat.
- Meanwhile, combine the dry ingredients. In a large bowl, combine the corn, flour, baking soda, sugar, salt and pepper. After that, whisk the egg in a small bowl with the milk.
- Next add the wet ingredients to the dry. Fold the egg and milk mixture into the corn mixture. The batter will be thick and sticky.
- Finally, pan fry those corn fritters! Lower the heat to medium and then drop scoops of the batter into the hot oil and cook for a few minutes on each side until golden brown.
Toppings and flavor profiles for corn fritters
- Caprese: top your corn fritters with a slice of fresh mozzarella, tomato and some basil leaves
- Sweet Honey: increase the sugar to a tablespoon and serve with a drizzle of honey
- Cheddar Bacon: add ⅓ cup of shredded cheddar to the batter. Top with cooked, crumbled bacon, a dollop of sour cream and some freshly chopped chives
- Other Topping Ideas: sliced avocado, maple syrup, pickled jalapenos, fresh salsa
FAQ's for this recipe
How do I remove corn from the cob? I like to place a small bowl upside down inside of a larger bowl. Start off with shucking the corn and removing the silk. Then place the corn cob on top of the small bowl and use a knife to slice downward, knocking the kernels off into the bowl.
Why are my corn fritters falling apart? You may need more flour to get the batter to stick together. Or the temperature of the oil could be too high. I cook my fritters over medium heat. But if I am cooking a few batches, I will reduce the heat to medium low after the first batch.
- Can you reheat corn fritters? They are best the day of, but reheating them in the air fryer at 350 for 2-3 minutes is perfect! Or, you can microwave them for 30 seconds.
- What is the best oil to fry corn fritters? An oil with a high smoke point, like vegetable oil or safflower oil is best!
Pro Tips for corn fritters:
- Before serving, place the fritters on a paper towel to absorb any excess oil!
- And don't stack your fritters, the heat from each fritter will make the others soften instead of staying crispy!
If you love these corn fritters, you'll also love my Old Bay Corn or Old Bay Corn Pie and my Southwest Corn and Potato Chowder. What should you serve with corn fritters? Try my Steamed Shrimp Po’ Boy Sandwiches or Spicy BBQ Chicken.
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Pan Fried Corn Fritters
- 3 cups corn kernels fresh, frozen or cannned
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 large egg
- ½ cup milk
- vegetable oil for frying
- Add vegetable oil to a skillet over medium high heat.
- In a large bowl, combine the corn, all purpose flour, baking soda, sugar, salt and pepper.
- In a small bowl whisk the egg with the milk.
- Add the egg milk mixture into the bowl with the other ingredients. Stir to combine. The batter will be very thick.
- Lower the heat on the skillet to medium and use a ¼ cup measuring cup (or similar) to drop scoops of the batter into the oil, pressing them flat into a pancake shape.
- Cook for 2-3 minutes on each side or until golden. Transfer to a paper towel lined plate to absorb any excess oil and repeat with remaining batter.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.