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!

Course Appetizer, Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings Fritters

Calories 99kcal

Author Nichole

Ingredients

FOR THE FRITTERS:

1 ½ Cups All Purpose Flour
1 ½ teaspoons Baking Powder
1 teaspoon Granulated Sugar
⅓ Cup Shredded Cheddar Cheese
1 teaspoon Garlic Powder
1 teaspoon Cajun Seasoning
½ teaspoon Salt
¼ teaspoon Pepper
Pinch Cayenne Pepper Optional
1 Large Egg Beaten
¾ Cup Milk
2 ½ Cups Corn Kernels
2 Green Onions Sliced
2-3 Cups Vegetable or Canola Oil For Frying

FOR THE SAUCE:

⅓ Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Honey
1 Tablespoon Cajun Seasoning

Instructions

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 ½-2 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 ¼ 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.

Video

Notes

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.

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