Easy Pan-Fried Corn Fritters
Crispy outside and soft inside, these quick pan-fried corn fritters are perfect for snacking or a simple side.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup all-purpose flour
- 0.25 cup yellow cornmeal
- 1.5 tsp baking powder
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.25 tsp smoked paprika or cayenne for mild heat
- 1 tsp granulated sugar optional
- 2 large eggs, lightly beaten
- 0.5 cup milk whole or 2%
- 2.25 cup corn kernels fresh or thawed frozen; pat dry
- 0.5 cup sliced green onions
- 0.5 cup shredded sharp cheddar optional
- 2 tbsp chopped fresh parsley optional
- 0.25 cup vegetable oil for frying, plus more as needed
Instructions
Preparation Steps
- Pat the corn dry and slice the green onions. Beat the eggs in a small bowl.
- Whisk flour, cornmeal, baking powder, salt, pepper, garlic powder, paprika, and sugar in a large bowl.
- Whisk milk into the beaten eggs until smooth.
- Stir the egg-milk mixture into the dry ingredients just until combined; do not overmix.
- Fold in corn, green onions, cheddar, and parsley. Let the batter rest 5 minutes.
- Heat a thin layer of oil in a large skillet over medium heat until shimmering.
- Scoop 1/4-cup mounds of batter into the pan and gently flatten.
- Fry until deep golden, 3–4 minutes per side, turning once. Adjust heat as needed.
- Drain fritters on a rack or paper towels. Sprinkle with a pinch of salt and serve warm.
Notes
Variation: Add minced jalapeño or crumbled bacon for a smoky kick. Swap cheddar for pepper jack if you like heat. To keep batches crisp, place cooked fritters on a wire rack in a 200°F oven while you finish frying. Leftovers reheat well in a skillet or air fryer; freeze on a sheet tray, then bag.
This recipe is an original creation inspired by classic Easy Pan-Fried Corn Fritters flavors. All ingredient ratios and instructions are independently developed.