Corn fritters are the perfect crispy-sweet snack. Golden brown outside. Bursts of sweet corn inside. Pan-fried in minutes. Dip in sour cream or sriracha mayo. Dangerously addictive.
Twenty minutes. Corn fritters. Let’s go.
Step-by-Step Instructions
1
1
Mix Dry Ingredients
- In a bowl, whisk flour, cornmeal (if using), baking powder, salt, pepper, and paprika.
2
2
Mix Wet Ingredients
- In another bowl, whisk eggs and milk.
3
3
Combine Batter
- Pour wet into dry. Stir until just combined (don’t overmix).
- Fold in corn and green onions.
4
4
Pan-Fry Fritters
- Heat oil in a large skillet over medium heat.
- Scoop 2 tablespoons of batter per fritter into the skillet.
- Flatten slightly with a spatula.
- Cook 2-3 minutes per side until golden brown and crispy.
5
5
Serve
- Transfer to paper towel to drain. Serve warm with dipping sauce.
Summary
Prep Time: 10 minutes | Cook Time: 10-12 minutes | Total Time: 20-22 minutes
Yield: 10-12 fritters (4 servings)
Difficulty: Easy
Storage Notes
Best fresh and crispy. Keeps in fridge for 2 days. Reheat in air fryer or oven at 375°F for 5 minutes (microwave makes them soggy). Not freezer-friendly. Make what you’ll eat.
