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!
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 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.
Homemade Corn Fritters
FOR THE FRITTERS:
- 1 1/2 Cups All Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Granulated Sugar
- 1/3 Cup Shredded Cheddar Cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Cajun Seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Pinch Cayenne Pepper Optional
- 1 Large Egg Beaten
- 3/4 Cup Milk
- 2 1/2 Cups Corn Kernels
- 2 Green Onions Sliced
- 2-3 Cups Vegetable or Canola Oil For Frying
FOR THE 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.
FOR THE SAUCE:
- Combine all ingredients in a small bowl and stir well. Refrigerate for up to 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.