Basic Corn Fritters
These deep-fried fritters are always a hit! Serve them with golden syrup, maple syrup, or warm preserves.
These classic corn fritters are one of those recipes that feel familiar the moment you start mixing the batter. Simple pantry ingredients come together quickly, and within minutes you have golden, puffed fritters with crisp edges and a tender, lightly sweet interior. They’re the kind of treat that works just as well for a casual weekend breakfast as they do alongside a savory dinner.
Corn fritters also have that rare ability to cross the sweet–savory line effortlessly. Serve them dusted with powdered sugar or drizzled with syrup for a comforting breakfast or brunch, or lean savory and pair them with butter, honey, or even a little salt and pepper. No matter how you serve them, they’re always a hit while they’re hot and freshly fried.
What You’ll Like About This Recipe
Crisp outside, tender inside. The batter fries up beautifully, creating a golden exterior while staying soft and fluffy in the center. Each bite has just enough structure to hold together without feeling heavy.
Flexible corn options. Fresh, frozen, or canned corn all work here, making this a year-round recipe. It’s a great way to use what you already have without sacrificing texture or flavor.
Balanced sweetness. A small amount of sugar gives the fritters a subtle sweetness that complements the corn rather than overpowering it, keeping them versatile for both sweet and savory toppings.
Quick and approachable. From start to finish, these fritters come together fast and don’t require any special equipment beyond a deep skillet or fryer, making them easy to make on a whim.
Perfect for sharing. The recipe makes a generous batch, ideal for family breakfasts, brunch spreads, or casual gatherings where everyone can grab one while they’re still warm.
Ingredient Notes
- All-purpose flour – Provides structure and keeps the fritters tender without becoming heavy.
You may substitute self-rising flour; if you do, omit the baking powder and salt. - Baking powder – Helps the fritters puff slightly as they fry, giving them a light interior.
Leave this out if using self-rising flour. - Salt – Balances the sweetness and enhances the corn flavor.
Omit when using self-rising flour, which already contains salt. - Granulated sugar – Adds subtle sweetness that complements the corn without overpowering it.
- Eggs – Bind the batter and contribute to a soft, cohesive texture.
- Milk – Loosens the batter to a thick, spoonable consistency.
- Melted butter – Adds richness and flavor while keeping the interior tender.
- Corn kernels – Fresh, frozen, or canned all work well; be sure they’re well drained to avoid excess moisture in the batter.
- Vegetable oil – A neutral oil is best for frying so the corn flavor stays front and center.
How to Make Them
- Heat oil in a deep skillet or fryer until hot and ready for frying.
- Mix the dry ingredients together in a bowl.
- Whisk the eggs with the milk and melted butter in a separate bowl.
- Combine the wet and dry ingredients to form a thick batter.
- Fold in the corn kernels until evenly distributed.
- Drop spoonfuls of batter into the hot oil and fry until golden, working in batches.
- Drain briefly and serve warm with your choice of toppings.
ProTips
- Make sure the corn is very well drained before adding it to the batter, especially if using canned or frozen corn, to avoid greasy or soggy fritters.
- Keep the oil hot and steady while frying; oil that’s too cool will cause the fritters to absorb excess oil, while oil that’s too hot can brown them before the centers cook through.
- Fry in small batches so the oil temperature doesn’t drop too much, which helps each fritter cook evenly and develop a crisp exterior.
- If cooking for a crowd, place finished fritters on a rack set over a baking sheet to keep them crisp while you finish frying the remaining batches.
Recipe Variations
- Savory corn fritters. Reduce the sugar slightly and add chopped green onions, herbs, or a pinch of black pepper for a more savory version.
- Cheesy corn fritters. Stir in shredded cheddar, Monterey Jack, or Parmesan for extra richness and a lightly crisped edge.
- Gluten-free option. Use a trusted gluten-free all-purpose flour blend to keep the fritters tender while making them gluten free.
- Spiced fritters. Add a pinch of cinnamon or nutmeg for a warm, lightly spiced flavor that pairs especially well with syrup.
- Vegetable add-ins. Finely diced bell pepper or onion can be folded in for extra color and texture.
Serving Suggestions
- Serve with powdered sugar, maple syrup, or warm preserves for a classic sweet presentation.
- Pair with eggs and bacon for a comforting breakfast or brunch plate.
- Add butter and a pinch of salt for a simple, old-fashioned approach.
- Choose a savory route by serving alongside soups, stews, or roasted meats as a hearty side.
How to Store
Refrigerate: Let fritters cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Freeze: Arrange cooled fritters in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. Label and freeze for up to 2 months.
Reheat: Rewarm fritters in a moderate oven or toaster oven until heated through and crisped again. Avoid the microwave if possible, as it can soften the exterior.
Frequently Asked Questions
Basic Corn Fritters
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1/4 cup butter, melted
- 1 1/2 cups corn, frozen-thawed, canned and drained, or fresh
- Powdered sugar or syrup, for serving
- Vegetable oil, for frying
Instructions
- In a large, deep skillet or kettle, heat about 2 to 3 inches of vegetable oil to 365 F. Alternatively, use an electric deep fryer.
- In a bowl, combine the flour, baking powder, salt, and sugar. Stir and set aside.
- In a mixing bowl, whisk the eggs with the milk and melted butter until well blended. Add the flour mixture and stir to combine.
- Fold the well-drained corn into the batter.
- Using a tablespoon or small scoop, drop the fritter batter into the hot vegetable oil. Fry the fritters for about 4 to 5 minutes, or until golden brown. Work in batches of about 5 to 6 fritters, depending on the size of your pan or fryer.
- If necessary, keep the fritters warm in a warming drawer or oven (about 170 F to 200 F) as you fry subsequent batches.
- Sprinkle with powdered sugar or serve with syrup.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
