Homemade Corn Fritters are cheesy, flavor packed, crispy on the outside, and are served with the best sauce! These fritters can be made with fresh, canned, or even frozen corn!

corn fritters

Corn Fritters:

These fritters are a classic, and one of my favorite ways to use up summer corn!  Although, you can easily make them around with whatever corn you have on hand.  They come out perfectly crisp on the outside, and pillowy and light on the inside every single time!  We use a simple batter of pantry staples like flour, baking powder, a bit of sugar, and lots of seasoning for great flavor.  We also add some shredded cheese and green onions to ours, but those are totally optional if you don’t have them on hand!  Also, don’t be intimidated by frying, it’s a super simple process, and you don’t even need to use a thermometer for your oil.  If you’re looking for more ways to use up corn, try our One Pot Creamy Corn Pasta Recipe too!

Why are My Corn Fritters Soggy?

I thought I’d go ahead and answer this question because I know it is a common issue when deep frying anything.  The amount of oil you use has made a huge difference!  I call for 2-3 cups of oil for this recipe, you want the oil to be about 2 inches deep.  You need to use a wide, heavy bottomed pan.  The biggest reason fritters come out soggy are either the oil isn’t hot enough, or too many are added to the oil at once.  This recipe makes about 20 fritters, and you will want to cook them in batches of 5-6 at a time.  Adding too many of them to the oil at once cools down the oil and results in soggy fritters.


corn fritters on a wire rack

Corn Fritters Recipe Notes:

  • You will want to use vegetable or canola oil for this recipe for best results.  When measuring out the oil, don’t stress. Two to three cups of oil works fine and it should be about 1 1/2-2 inches deep.
  • Don’t worry about testing your oil with a thermometer if you don’t have one.  You can test to see if your oil is hot enough by dropping about 1/4 teaspoon of the batter into the oil.  If it sizzles and starts to turn golden right away, the oil is ready.  It takes about 5-6 minutes on my stovetop at medium-high heat for the oil to be ready.
  • Remember – don’t crowd the pan!  You must do these in batches of 5-6 at a time for them to turn out nice and crisp!  Once the fritters hit the oil, it is a quick process and each batch only needs about 2 minutes total, being flipped once.
  • I like to do a couple of things ahead so that we can eat these right away!  Make the dipping sauce if you are using it, and also go ahead and grab a baking sheet line it with two layers of paper towels and top with a wire rack.  Placing the cooked fritters on the rack keeps them crisp!
  • The dipping sauce for this recipe is amazing and pairs perfectly with the fritters!  It is a simple Cajun honey mustard sauce.  If you don’t want to use it, the fritters are great plain.  They’re also good dipped in sour cream or plain Greek yogurt, or a creamy dressing like ranch or blue cheese.

corn fritters and dipping sauce



5 from 4 votes

Homemade Corn Fritters

Homemade Corn Fritters are cheesy, flavor packed, crispy on the outside, and are served with the best sauce! These fritters can be made with fresh, canned, or even frozen corn!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings 20 Fritters






  • In a large bowl whisk together the flour, baking powder, sugar, cheddar, garlic, cajun seasoning, salt, pepper, and cayenne.
  • Add the beaten egg and milk to the bowl and stir just until combined.
  • Add the corn and green onion, and fold until evenly mixed.
  • Take a large baking sheet and line with two layers of paper towels then, place a wire rack on top.
  • Heat 2-3 Cups of oil (about 1 1/2-2 inches deep) in a large pot over medium-high heat.
  • Allow the oil to heat for 5 minutes. Test the oil temperature either with a thermometer to 375 degrees OR drop 1/4 teaspoon of the batter into the hot oil and when it sizzles and starts to turn golden right away, it is ready to cook.
  • Drop the batter by Tablespoonfuls into the hot oil, cooking 5-6 fritters at a time. Cook the fritters for 2 minutes, turning once. Repeat with remaining batter.
  • Place the fried fritters on the prepared wire rack. Sprinkle with salt if desired.
  • Serve immediately.


  • Combine all ingredients in a small bowl and stir well. Refrigerate for up to 3 days.



NOTE:  It is important to transfer the fritters to a wire rack to ensure that they come out crisp!  
NOTE:  Cook the fritters in batches of 5-6 for best results and so they come out crispy.  Don't crowd the pan.
NOTE:  If you have leftovers, they can be stored in the refrigerator for up to 3 days.  Reheat them in the oven at 350 degrees, flipping once for 5-6 minutes until they are crisp again.


Serving: 1Fritter, Calories: 99kcal, Carbohydrates: 13g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 148mg, Potassium: 101mg, Fiber: 1g, Sugar: 2g, Vitamin A: 288IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg

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

Additional Info

Course: Appetizer, Main Course
Cuisine: American
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. 5 stars
    I’ve never had a corn fritter that I liked until now. These were SO GOOD and so easy to make. I hesitated on the dip but I made it anyway and loved it too it was a hit.

  2. These sound delicious! We don’t usually deep fry foods – wondering if i could just use pan spray or lightly oil the pan vs deep drying or even bake them in the oven?