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Perfect as a side, snack, or appetizer these corn fritters are made with corn, Monterey Jack cheese, and minced jalapenos, mixed in a fluffy batter and pan-fried until golden crisp.
Holly’s Recipe Highlights
- Flavor: Corn fritters are crispy on the outside, soft on the inside, and bursting with sweet corn flavor in every bite.
- Difficulty: Simple ingredients and steps mean you can whip up a batch and serve in less than 20 minutes.
- Prep Note: Make a double batch and freeze for future fritter sides!
- Swaps: This recipe works with any kind of corn: fresh, frozen, or canned.
Ingredients Tips for Corn Fritters
- Corn: Use freshly cut corn from the cob, frozen and thawed kernels, grilled corn, or canned corn that’s been drained and rinsed.
- Batter: This quick recipe uses pantry basics like flour, cornmeal, egg, and milk to make a tasty binder. Any non-dairy milk or gluten-free flour can be swapped in with good results.
- Cheese: Freshly shredded Monterey Jack cheese works best to maintain the southwest flair of this dish. Mozzarella, shredded cheddar, or a Mexican blend cheese works, too.
Optional Add-Ins
- Add extra color by swapping corn for frozen mixed vegetables.
- Dress up your fritters with bacon bits, diced ham, sundried tomatoes, chopped cilantro, green chilis, or diced black olives.
- Boost the corn’s sweetness with a little brown sugar or honey.
- Additions of garlic powder, cayenne pepper, onion powder, or a zesty Old Bay or Cajun seasoning will bump up the flavor, especially if you’re adding corn fritters to a jambalaya feast!
Storing Leftovers
Extra corn fritters can be refrigerated in an airtight container for up to 4 days or freeze in zip bags for up to 3 months. Reheat and re-crisp them in the air fryer, under the broiler, or wrap them in foil and reheat in the toaster oven.
Leftovers can be made into a vegetarian burger with lettuce, avocado, pickled red onions, and a smear of mayonnaise or sweet mustard.
Crazy for Corn?
Did you make these Corn Fritters? Be sure to leave a rating and comment below!
Corn Fritters
Equipment
Ingredients
- ⅓ cup all-purpose flour
- ¼ cup cornmeal
- 1 egg
- 1 green onion chopped
- 1 tablespoon jalapeno minced
- ⅛ teaspoon smoked paprika
- salt and pepper to taste
- 2 cups corn kernels fresh, frozen or leftover corn on the cob
- ½ cup Monterey jack cheese shredded
- ¼ cup milk or more if needed
- 2 tablespoons olive oil
Instructions
- Combine flour, cornmeal, egg, onion, jalapeno, and smoked paprika in a bowl. Add salt to taste. Stir in corn and cheese.
- Add milk a little bit at a time if needed to make a moist mixture that can still hold its shape. You may not need all of the milk.
- Heat oil over medium heat in a large skillet. Spoon 2-3 tablespoons of the corn mixture onto the hot oil and gently flatten with a spatula.
- Cook for 3-4 minutes or until golden, flip and cook an additional 3-4 minutes.
- Top with sour cream for serving.
Notes
- Use fresh, frozen (thawed), or canned (drained) corn.
- Any kind of cheese can be used in this recipe.
- For less heat, skip the jalapenos and add 2 tablespoons mild green chilis or finely diced bell pepper.
- Store leftovers in zip bags in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Reheat in the toaster or oven to re-crisp, or in the microwave for a moister fritter.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I’m loving all your recipes Holly.
Please keep them coming.
With pleasure! I am glad you are enjoying them.
Can you tell me please is Cornflour in the UK the same as Corn Meal?
Hi Eileen, they are the not the same. Cornmeal is a coarser mixture that I think is similar to polenta in the UK. I hope that helps!
Very tasty and easy to put together.
Next time I would increase the seasoning, maybe some chili pwd and that is just my personal taste. Used almond flour and anaheim peppers with red onion, roughing it at the lake!!
My husband was very taken with them. We have a dinner to go to this Saturday and I am going to make dollar sized ones and serve them with a small dollop of sour cream and a sprig of cilantro for an appetizer.
Thank you
That sounds delicious, Julie!