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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.
- 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 thatâs 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 youâre 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.
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
Fried corn fritters are a crispy, cheesy side dish, appetizer, snack, or breakfast.
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Combine flour, cornmeal, egg, onion, jalapeno, and smoked paprika in a bowl. Add salt to taste. Stir in corn and cheese.
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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.
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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.
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Cook for 3-4 minutes or until golden, flip and cook an additional 3-4 minutes.
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Top with sour cream for serving.
- 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.
Calories: 270 | Carbohydrates: 28g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 276mg | Potassium: 221mg | Fiber: 3g | Sugar: 5g | Vitamin A: 335IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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