Corn fritters are the perfect crossover: crispy outside, fluffy inside, sweet corn in every bite.
They’re like hushpuppies and pancakes had a beautiful baby. No deep fryer needed. Just a skillet, fresh corn (or canned), and about 15 minutes. Dip them in everything.
Step-by-Step Instructions
Mix Dry Ingredients
In a bowl, whisk flour, baking powder, salt, pepper, and paprika.
Mix Wet + Corn
In another bowl, whisk eggs and milk. Stir in corn and green onions.
Combine
Pour wet into dry. Stir until just combined (lumpy is fine; don’t overmix).
Fry
Heat ¼ inch oil in a skillet over medium heat.
Drop spoonfuls of batter (about 2 tablespoons each) into the oil. Flatten slightly with the spoon.
Cook 2-3 minutes per side until golden brown and crispy.
Drain on paper towels or a wire rack.
Serve
Serve hot with your chosen dip. They don’t stay crispy long, so eat fast.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 10-12 fritters (serves 3-4 as appetizer)
Difficulty: Easy
Storage Notes
- Fridge: Keeps 2-3 days. Reheat in oven at 375°F for 5-7 minutes or air fryer at 350°F for 3 minutes. (Microwave = soggy sadness.)
- Freezer: Freeze cooked fritters on a tray, then bag. Reheat from frozen at 400°F for 8-10 minutes.
- Make ahead tip: Mix batter up to 4 hours ahead. Keep in fridge. Fry fresh.
