Corn Fritters are easy to make, bursting with sweet summery corn flavor, cheesy goodness, and a little jalapeno heat. Serve them for breakfast, or as a side dish at your next barbecue or picnic.
You don’t need bread on the table when you make tasty corn fritters.
What are Corn Fritters?
Corn fritters are a chunkier version of zucchini pancakes with a thicker batter. They are often seen as more of a savory dish than a sweet breakfast food. In addition to containing plenty of corn, fritters are usually enhanced with other flavors as well.
The ingredients and seasonings are what make this the best corn fritter recipe you’ve ever tasted. Here’s what you need:
- Dry Ingredients: cornmeal, self-rising flour (or all-purpose flour and baking soda), smoked paprika, salt & pepper
- Wet Ingredients: eggs, milk, oil, shredded Monterey Jack cheese
- Veggies: corn kernels, green onion, jalapeños
How to Make Corn Fritters
Jalapeno corn fritters come together in just a few minutes. Keep in mind the batter is very thick, and nowhere as runny as pancake batter.
- Combine ingredients in a large mixing bowl – except for the milk.
- Once mixed, add the milk a little at a time until the batter is thoroughly moistened, but still holds together.
- Heat oil in a griddle or frying pan, and drop batter in by spoonful and gently spread to about 3″. Flip when browned.
These are best served warm with a dollop of sour cream and green onions.
You can also make oil-free baked corn fritters if you want. For this version:
- Preheat the oven to 400
- Drop batter by spoonsful onto a parchment lined cookie sheet. Gently spread to about 3″
- Bake for 18 – 20 minutes, or until puffed up and brown.
You can serve corn fritters slathered with butter or other toppings.
- Sauce: sour cream, salsa, maple syrup, butter
- Veggies: sautéed onion and peppers, chopped green onions, jalapeños
Freezing Leftover Corn Fritters: After cooling, just pack them loosely in freezer bags, and remove as many or as few as you need. They’ll keep for up to 3 months. No need to thaw before reheating. Just pop them in the microwave for a few minutes or in the toaster oven at 400°F for about 5 – 8 minutes.
Have More Leftover Corn?
- Grilled Corn Salad – fresh and crunchy side
- Corn Casserole – just 6 simple ingredients!
- Frito Corn Salad – perfect side or appie!
- Homemade Cornbread Recipe – light, tender and moist
- Fresh Corn Salad – just 10 mins prep!
- 2 cups corn fresh, frozen or leftover corn on the cob
- ¼ cup cornmeal
- ⅓ cup all-purpose flour
- 1 egg
- 1 green onion chopped
- 1 tablespoon jalapeno minced
- ½ cup Monterey jack cheese
- salt & pepper to taste
- ¼ cup milk or more if needed
- ⅛ teaspoon smoked paprika
- 2 tablespoons oil
- Combine all ingredients except the milk and oil in a small bowl. Mix well.
- Add milk a little bit at a time if needed to make a moist mixture that can still hold its shape.
- Heat oil over medium heat in a pan. Spoon 2-3 tablespoons of the corn mixture onto the hot oil. Cook 3-4 minutes or until golden, flip and cook an additional 3-4 minutes.
- Top with sour cream for serving.