Corn Fritters are our newest summer obsession that we have been enjoying lots of lately. They are studded with plenty of corn kernels and I amp up the corn flavor by swapping out some of the flour you see in standard fritter recipes for cornmeal. Also, whenever I’m using fresh corn straight off the cob, I have a secret trick for boosting that fresh corn flavor even more: after cutting off the corn kernels, rub the dull edge of a butter knife across the de-kerneled cob to release any corn pulp and juices that didn’t get cut off! This ensures maximum corniness for your corn fritters! We also really love adding a little cheese to our corn fritters. It’s not a traditional or essential ingredient to corn fritters, and you can leave it out completely without affecting the recipe. But I recommend trying these with cheese at least once! Some of our other favorite corn-centric recipes are Mexican Street Corn, Moist Cottage Cheese Cornbread, Boiled Corn on the Cob, and Corn Casserole. The fritters are fried in just a small amount of oil until they crisp up and brown on one side, before flipping and cooking them on the other side. There is no need to cook the corn kernels ahead of time and we love the slight crunch and burst of corn juice in each and every bite!
What you’ll need
all-purpose flour cornmeal: White or yellow cornmeal both work great. sugar: Just a tiny bit to amplify the sweet corn property of fresh summer corn. baking powder salt & pepper cayenne pepper: It’s not a lot, but the tiny bit of kick is one of the things my husband noticed and commented on loving about these corn fritters. corn kernels: Either fresh off the cob, frozen, or canned – you could even use leftover corn that you grilled from the day before if you have it. eggs milk Monterey jack cheese: Pepper jack or cheddar would also be good. green onion jalapeño: This one is optional, but if you remove all the seeds and membrane it doesn’t really make these fritters spicy, it just adds awesome jalapeño flavor. vegetable oil: for frying sour cream: for serving
How to make corn fritters
How do you cut corn off the cob?
I have a handy-dandy corn de-kerneler thing from OXO that I got years ago as a gift and thought I would never use. Except it turns out we use it all the time! It makes it super easy to scrape the corn kernels off of ears of corn whether they are cooked or raw. If you don’t have one of those, use a sharp knife and stand a corn cob on its end. Slice down and away from yourself to cut the kernels off the cob, then rotate the cob and repeat until all of the corn has been sliced off. Don’t forget my secret technique to take the blunt edge of a butter knife and rub the pulp out of the remaining kernels on the cob for extra corny flavor! It really makes these the BEST corn fritters ever!
Can I make corn fritters with canned or frozen corn?
Although fresh summer corn is our favorite, you can enjoy corn fritters year round using canned or frozen corn kernels. If using canned corn, I recommend draining and rinsing the kernels well to help remove some of that “canned” taste, then proceed with the recipe as directed. If using frozen corn, let it thaw completely first, then drain the excess liquid off and pat the kernels dry before using in the recipe.
How to reheat leftover corn fritters?
I recommend reheating corn fritters by either frying them in a pan for a minute or two on each side, or by baking them in a 375°F oven for 5-8 minutes until warm. You can also use a microwave to reheat the corn fritters, but the texture isn’t as good.
Can you freeze corn fritters?
You can freeze corn fritters for up to 2 months. If you plan on doing this, I recommend freezing them in a single layer on parchment paper first, then transferring them to a freezer safe container or reusable silicon ziptight bag for longer term storage. Thaw in the fridge overnight, then crisp up in a pan with 1-2 tablespoons of oil.
More side dish recipes like this
Grilled Corn Salad Crispy Fried Onion Strings Oven Roasted Cauliflower Southern Collard Greens Roasted Green Beans Fried Green Plantains Potato Cakes
Best Hush Puppy Recipe
Maryland Crab Cakes
Fried Yellow Squash
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