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Corn Fritters (+Video)

Corn Fritters with cornmeal are a great southern side dish for summer barbecues, as well as any gathering. The fritters are easy to make using corn on the cob or corn right out of the can.

This simple corn fritters side dish only uses five ingredients for a quick and easy addition to a meal that everyone will love, and is a tried-and-true recipe will surely bring back memories.

Picture of corn fritters

Y’all will love this recipe for corn fritters using canned corn because it’s so easy to whip up in about five minutes, plus ten more to fry them. This is a bona fide recipe that has been on southern tables for generations.

Plus, the recipe is super inexpensive and versatile. If you get on Pinterest, you can see a huge variety of ways to make the fritters from adding cilantro, onions, jalapeños, and so much more.

You can even add a little sugar to them for a sweet treat. You can also make them gluten-free, egg-free, or just about any way you’d like to.

This is one of my favorite recipes. The truth is, I will eat corn any way I can get it. I love the stuff. My grandparents raised corn on their farm in Tennessee and my grandmother had it at almost every meal.

As a youngin’, I once ate twelve ears in one sitting. Yep, twelve full ears of corn. The only bad part is that I didn’t have room for pie after.

What are corn fritters made of?

  • Corn (you can use canned, frozen, or scrape off the corn on the cob), cornmeal, all-purpose flour, egg, grated parmesan cheese, salt, and pepper.

Where are corn fritters from?

  • They originated as a Native American cuisine and later became a southern side dish. You will find the southern corn fritters on tables all over the South. They are also a popular side dish in Indonesia.

Recipe and printable instructions listed below

Picture of corn fritters

First, add the corn to a medium-large bowl. I used canned corn because I was in a bit of a hurry and this is a great recipe for corn fritters using canned corn.

You’ll need two cups of corn for this recipe, and it required about 1-1/2 cans of yellow corn.

You can use yellow or white corn and if you’d like them to be super fresh, you can scrape it right off the cob. It will take several cooked ears to get enough corn to equal two cups.

Picture of corn and egg in a bowl

Second, add the beaten egg to the bowl. The egg is one of the ingredients that will help hold the fritters together while frying.

Picture of corn and cornmeal

Next, you’re going to add the cornmeal to the bowl.

Picture of corn and flour

Now, add the all-purpose flour. The cornmeal, egg, and all-purpose flour work together to hold everything together while frying. If it still seems too dry, add another egg to the mixture.

Picture of corn and parmesan cheese

Next, add the grated parmesan cheese to the bowl. You don’t have to add the cheese, but it does give it a lot of flavor.

I used store-bought pre-grated parmesan cheese. I didn’t want to spend a lot of time grating the parmesan, so I opted for the easy route, but still just as tasty.

Picture of corn and parmesan

Finally, add a pinch of salt and pepper. If you’d like to add other ingredients, now is the time.

Stir everything together.

Picture of corn fritters in a skillet

Cooking the fritters

Heat up some vegetable oil in a frying pan on medium heat. I used enough oil to get about 1/4-inch in the pan.

Spoon out some of the corn fritter mixture into your hand and create a ball before putting it in the frying pan, that way you will be able to keep it together.

Once you get it into the pan, take your spoon and press it down with ease so it doesn’t fall apart. Allow the corn fritters to cook for about five to six minutes on one side, or until they are golden brown.

Don’t be tempted to check before that time because the fritters might fall apart if you try to turn them over too soon – speaking from experience here.

Flip the fritters over and allow them to cook until they are golden brown and crispy all over.

Picture of corn fritters

After they cook, place them on a paper towel to drain off the grease and set aside until you’re ready to eat them.

Picture of corn fritters on a red plate.

I like to sprinkle a little bit of dried parsley on them if I have some in the cabinet. It just adds a bit of color.

Picture of corn fritters

What’s the difference between hush puppies and corn fritters?

You can make old fashioned corn fritters with corn, cornmeal, flour, parmesan cheese, salt, and pepper. They are formed into small flat patties and are fried until golden brown.

Hush puppies are small round balls with cornbread, buttermilk, and seasonings. You fry the hush puppies until they are golden and crispy on the outside.

How do you reheat corn fritters?

Corn fritters are best reheated in the toaster oven that way they will be nice and crispy again when done. You can pop them in the microwave, but they will not be crispy anymore and might end up tough to bite into.

What can be made with corn?

Oh, the options are endless. Here are a few ideas to make with corn:

Is white corn sweeter than yellow corn?

Depends on who you ask. I am in the yellow corn is sweeter camp. However, in reality, both white and yellow corn can be sweet, you’re only seeing a difference in color.

What can you dip corn fritters in?

Other dishes that go well with corn fritters:

Can fritters be frozen?

Yes, you can freeze fritters, just be sure to wrap them in an airtight container. You can defrost them by setting them on the counter for an hour or so and then heating up in the toaster oven before serving.

Yield: 8 fritters

Corn Fritters (+Video)

Corn Fritters (+Video)

Corn Fritters with cornmeal are a great southern side dish for summer barbecues, as well as any gathering. The fritters are easy to make using corn on the cob or corn right out of the can. This simple recipe only uses five ingredients for a quick and easy addition to a meal that everyone will love.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 cups corn
  • 1/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1/2 cup grated parmesan cheese
  • pinch of salt and pepper
  • vegetable oil for frying

Instructions

  1. Begin heating the vegetable oil in a frying pan on medium heat.
  2. Add the corn, cornmeal, flour, egg, parmesan cheese, salt, and pepper to a medium-sized bowl.
  3. Mix together and press into a ball in your hand to create a fritter.
  4. Add to the hot vegetable oil and press down easily with your spoon or spatula to make a patty.
  5. Fry on each side for five to six minutes or until the fritters are golden brown and crispy on each side.
  6. Remove from skillet and place on a paper town to drain the oil.
  7. Serve

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Nutrition Information:

Yield:

8 fritters

Serving Size:

1 fritter

Amount Per Serving: Calories: 114Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 133mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 5g
Nutrition is approximate.

Check out even more delicious recipes at Julia’s Simply Southern, South Your Mouth, Miz Helen’s Country Cottage, and Southern Home Express

Cookies sitting on a plate and on parchment paper.
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Thursday 16th of January 2020

[…] Corn fritters […]

Marilyn Lesniak

Wednesday 5th of June 2019

Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared.

Julie Pollitt

Thursday 6th of June 2019

Hi Marilyn! Thank you!

Miz Helen

Tuesday 4th of June 2019

Your Corn Fritters look amazing and I can't wait to taste these fritters! Hope you are having a good week and thanks so much for sharing with us at Full Plate Thursday! Miz Helen

Julie Pollitt

Thursday 6th of June 2019

Hi Miz Helen! Thank you and hope you have a wonderful week, too.

Hannah Schlachter

Saturday 1st of June 2019

They look so yummy! Thanks for sharing your recipe. My friend Katy and I just started a new link up. We'd love it if you would share your posts!. You can find the link here if you are interested. https://handmadeweekly.com/handmade-otherwise-link-party-week-1/https://handmadeweekly.com/diy-painted-ikea-trampa-doormat/

Julie Pollitt

Saturday 1st of June 2019

Hi Hannah! I can't wait to check out your link-up! Headed there now. Thanks for stopping by!

Kathleen

Friday 31st of May 2019

Oh my, brings me back to being a kid. My mom would make corn fritters (on rare occasions) and they were always such a treat! Thanks for sharing on MPM!!

Julie Pollitt

Saturday 1st of June 2019

Hi Kathleen! I love that this brings back memories. So fun!