Last updated on January 15th, 2023
May I offer you some Crispy Corn Fritters? These munchy wonders are made with lots of healthy veggies (besides corn), and just enough batter to hold everything together. Kids love the fritters as much as adults do. Looking for a fabulous first course, a casual main course, or a dazzling party appetizer? I filmed and wrote out the simple recipe for you:
Watch the above video to see how easily these Crispy Corn Fritters come together. Then scroll down for a few notes and the printable recipe. Hungry for more? Get my email updates.
Culinary Notes for Crispy Corn Fritters
A note for the gluten-intolerant. You can make the fritter batter with gluten-free flour.
A note about the seasonings. I like to season these fritters with nothing more than salt and pepper. You, however, might prefer to spice things up a bit. To do this, simply add to the batter a dash of red pepper flakes, a whisper of cayenne, or a few shakes of Tabasco.
A note about the dipping sauce. I made my dipping sauce with sour cream, lemon, and a sprinkling of diced veggies and chopped parsley. The fritters are equally wonderful when dipped in homemade (or store-bought) ketchup or barbecue sauce.
And speaking of homemade ketchup…here’s the recipe.
Crispy Corn Fritters
Ingredients
- 3/4 cup (100g) all-purpose flour
- 1/2 teaspoon baking powder
- Salt and pepper -- a pinch of each, or to taste
- 1 large, beaten egg
- 1/3 cup (80ml) milk
- 1 teaspoon olive oil (plus more for shallow frying)
- 2 scallions (green onions), thinly sliced
- 1 red bell pepper, diced
- A handful of chopped fresh parsley
- 1 8.75 ounce (248g) can whole corn kernels, drained, and blotted dry with a kitchen towel
- 1 cup sour cream
- The grated zest of a lemon
- The juice from 1/2 a lemon
Instructions
- Sift the flour and baking powder into a mixing bowl. Then whisk in the salt, pepper, egg, milk, and olive oil. Whisk until the mixture is smooth.
- Stir in the scallions and all but 1 tablespoon each of the red pepper and parsley. Stir in the corn.
- Heat a glug of olive in a skillet set over medium heat. Depending on the size fritters you want, spoon 4, 6, or 8 dollops of batter into the skillet. Gently flatten each fritter with the back of the spoon. Fry until golden brown on the underside -- about 2 minutes. Then flip, and brown the other side for about 1 minute.
- Serve immediately, or keep the fritters warm in a 200°F oven for 30-60 minutes. Serve with Sour Cream and Lemon Sauce (recipe below).
Sour Cream and Lemon Sauce:
- In a bowl, stir together the sour cream, lemon zest and juice, and the reserved red bell pepper and parsley. Season to taste with salt and pepper. Add more lemon juice, if necessary, to achieve the desired consistency.
Nancy says
Hi Kevin,
I’ve got fresh corn in my freezer – is this about a cup?
Thanks for the recipe – looks delish!
Kevin Lee Jacobs says
Hi Nancy – Yes, corn volume is about 1 cup. Hope you enjoy the fritters!
Patti Panuccio says
Thank you for another great recipe with a dipping sauce I could eat with a spoon.
Donna says
Dear Kevin, a great big thank you for always giving cheer, hope , love and how to cook, garden and to live graciously. You truly are a beautiful blessing for me.
Nan Wyckoff says
These sound wonderful! I haven’t had in years and plan to make some. I’m having trouble with the video . . . am I the only one? I can’t seem to find it! I’ll go to youtube and see if it’s there. Thanks for your blog . . . enjoy every one of them!
Kevin Lee Jacobs says
Hi Nan – Video is up now (I forgot to embed it before publishing this post). Hope you enjoy the fritters!
Paula says
My mother always offered maple syrup with her homemade corn fritters.
Try it, it’s delicious.
Loretta says
I am now inspired to make those and very helpful to add a video , thank you Kevin
Suzanne says
Kevin, you are a life saver! I work in a library and one of the things I do is compile a free monthly take home packet of activities for kids. In addition to some fun worksheets and a craft, I include a recipe for a snack or dinner addition that kids can help make. I am currently working on summer packets and your corn fritters will be perfect for the July packet. Thanks so much for this recipe.
Sandra G. says
This recipe is a keeper! My husband loved them and found them very filling. They are very colorful and easy to make. I used fresh microwaved sweet corn and self-raising flour and served them with beet root-horseradish salad.
Thank you for providing metric measurements as well! This makes things a lot easier.
Linda Dragonuk says
Hi Kevin, I made these last week after seeing your video—they were DELICIOUS!! We have 1 year old grandbaby twins and they gobbled them up (me too)!! So easy to make, lots of healthy ingredients, thank you