Easy Corn Fritters

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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.

Corn Fritters stacked on a plate with sour cream

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, all-purpose flour, smoked paprika, salt & pepper
  • Wet Ingredients: eggs, milk, oil, shredded Monterey Jack cheese
  • Veggies: corn kernels, green onion, jalapeños

Jalapeno corn fritters are a terrific way to use leftover corn on the cob (or even grilled corn) but you can use either canned or frozen corn too.

Corn Fritters being prepared in a bowl

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.

  1. Combine ingredients in a large mixing bowl – except for the milk.
  2. Once mixed, add the milk a little at a time until the batter is thoroughly moistened, but still holds together.
  3. 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.

Corn Fritters in a frying pan

You can also make oil-free baked corn fritters if you want. For this version:

  1. Preheat the oven to 400
  2. Drop batter by spoonsful onto a parchment lined cookie sheet. Gently spread to about 3″
  3. Bake for 18 – 20 minutes, or until puffed up and brown.

Tasty Toppings!

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.

Corn Fritters in a frying pan with jalapenos

Have More Leftover Corn?

Corn Fritters stacked on a plate with sour cream
5 from 15 votes
Review Recipe

Corn Fritters

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Author Holly Nilsson
These easy homemade corn fritters are a hit for breakfast or as an appetizer. Whether made with leftover corn, creamed corn or frozen corn they are a hit every time!


  • 2 cups corn fresh, frozen or leftover corn on the cob
  • ¼ cup cornmeal
  • 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
  • teaspoon smoked paprika
  • 2 tablespoons oil

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  • 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.

Nutrition Information

Calories: 277, Carbohydrates: 30g, Protein: 10g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 54mg, Sodium: 110mg, Potassium: 297mg, Fiber: 3g, Sugar: 6g, Vitamin A: 435IU, Vitamin C: 9.9mg, Calcium: 130mg, Iron: 1.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Corn Fritters
Course Breakfast, Side Dish
Cuisine American
Corn Fritters stacked on a plate with sour cream shown with a title
Corn Fritters stacked on a plate with sour cream shown and jalapenos with a title
Corn Fritters stacked on a plate with sour cream and in a pan shown with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating


  1. these wd pere so good. i would pay 10 dollars for three of them in a restaurant! i like it spicy, so used pepper jack cheese and added some red pepper flakes and cajun salt to the mix, but otherwise made them as written. i wanted to make the atk/cook’s country recipe, but could not since my house is getting repaired and i do not have an immersion blender or other equip with me at the hotel kitchenette. i am so glad i tried your recipe instead. doubt the other fussy recipe could be any better. i did top some with their mexican street corn sauce since i made some the night before for corn on the cob and also approximated you sauce to try it out, but had to use sriracha and a little cayenne for the chipotle.. honestly, they were good plain, with just sour cream or the other sauces i made and also really good with a squeeze of fresh lime. it is just the start of corn season, so i am looking forward to making this lots more and hopefully, in my restored kitchen before it is all over.5 stars

    1. Apologies for the confusion. We found that we had the best results with all-purpose flour (without baking soda).

  2. I didn’t add the jalapeno and had to sub xsharp cheddar for the monterrey jack but gosh these were delicious! My husband couldn’t stop eating them. Thank you for sharing. I’m pinning this one as my tried true and keep recipe for fritters!5 stars

  3. Holly, these are fantastic!! They’re so quick & easy too :)
    I’ve been making a good many of your other recipes & decided it was time to tell you how much we enjoy them. Thx a lot & keep em coming!