Name: Best Corn Fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: For the Batter:; 3 cups 450 g corn kernels; ¾ cup 90 g all-purpose flour; ¼ cup 35 g cornmeal; 1 tsp baking powder; ½ tsp salt; ½ cup 50 g shredded cheddar; 2 scallions (sliced); 2 eggs; ½ cup 120 ml buttermilk; 2 tbsp honey

Introduction

Best Corn Fritters are golden, crispy bites of summer, perfect for brunch sides, appetizer platters, or late-night snacks. This classic recipe, featuring sweet corn kernels bound in a light buttermilk batter with scallions and a hint of cheddar, delivers diner-quality results with a crunchy exterior and tender, juicy center. Presented stacked high with a dollop of chive sour cream, optionally garnished with smoked paprika and fresh herbs, this Best Corn Fritters recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe provides a simple one-bowl stovetop method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to fritter that brings irresistible, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

30 minutes total: Mix, fry, devour—faster than takeout.
Fresh or frozen corn: Works year-round, peak season shines.
Freezer-friendly: Reheat crispy in 5 minutes.
Custom crunch: Cheddar + cornmeal = flavor explosion.
Dippable joy: Sour cream, hot honey, or ranch.

Ingredients

Fritter Batter

3 cups (450 g) corn kernels (fresh, frozen, or canned & drained)
¾ cup (90 g) all-purpose flour
¼ cup (35 g) fine cornmeal
1 tsp baking powder
½ tsp fine sea salt
¼ tsp black pepper
½ tsp smoked paprika (optional)
½ cup (50 g) shredded sharp cheddar
2 scallions, thinly sliced
2 large eggs
½ cup (120 ml) buttermilk
2 tbsp honey or sugar

For Frying & Serving

Neutral oil (for shallow fry)
1 cup sour cream + 2 tbsp chopped chives
Hot honey or maple syrup

Essential Tools and Equipment

Large mixing bowl
10–12 inch skillet
2-tbsp cookie scoop
Wire rack + paper towels
Slotted spatula

Step-by-step process

Prep corn: If fresh, cut kernels off the cob—stand upright in bowl. If frozen, thaw and pat dry—excess water makes soggy fritters.
Mix dry: In a large bowl, whisk flour, cornmeal, baking powder, salt, pepper, and paprika—distribute leavening evenly.
Add flavor: Toss in corn, cheddar, scallions—coat lightly in flour.
Whisk wet: In a small bowl, beat eggs, buttermilk, and honey until smooth. Pour over dry—fold gently just until no streaks remain (lumpy batter = tender fritters). Rest 5 minutes—cornmeal hydrates.
Heat oil: Pour ¼-inch oil in skillet over medium-high (350 °F / 175 °C). Test with batter drop—sizzles instantly.
Fry golden: Scoop 2 tbsp batter per fritter; gently flatten with the back of the scoop. Fry 4–5 at a time, 2–3 minutes per side until deep golden—don’t crowd. Drain on a wire rack—stays crisp.
Keep warm: Oven 200 °F on rack while frying batches.
Serve hot: Stack on a platter. Dollop chive sour cream or drizzle hot honey. Dust smoked paprika.

Mistakes to avoid

Wet corn: Soggy centers—pat dry thoroughly.
Overmixing: Dense fritters—stop at combined.
Low oil temp: Greasy—350 °F is the magic number.
Crowding pan: Steams instead of crisps—fry in batches.
Skipping rest: Gritty cornmeal—5-minute hydrate essential.

Variations of the Best Corn Fritters

Jalapeño Cheddar: Add diced jalapeño + extra cheese.
Sweet Version: Skip cheddar + scallions; increase honey.
Gluten-Free: 1:1 GF flour + cornmeal; same rise.
Zucchini Corn: Grate + squeeze 1 zucchini; fold in.
Air Fryer: 400°F 10–12 minutes; flip halfway.

Tips for better storage

Counter: Airtight up to 1 day—revive crisp in skillet.
Refrigerator: Up to 3 days—reheat 3375°F8 minutes.
Freezer: Flash-freeze on tray; bag up to 3 months. Reheat from frozen 400°F 12 minutes.
Meal prep: Freeze cooked breakfast all week.
Revive crunch: Oven or air fryer—no microwave sogginess.

Frequently Asked Questions

Canned corn? Yes—drain + rinse well.
No buttermilk? Milk + 1 tsp vinegar; sit 5 minutes.
Double batch? Two skillets or fry in shifts.
Vegan? Flax eggs + plant milk + vegan cheese.
Make ahead? Batter rests fridge up to 2 hours.

Conclusion

Best Corn Fritters are sunshine on a plate—each crispy, juicy bite a perfect storm of sweet corn, sharp cheddar, and golden crunch that tastes like summer fair food made at home. One bowl turns humble kernels into addictive morsels that disappear before the oil cools. Keep corn in the freezer and buttermilk in the fridge, and crispy happiness is 30 minutes away. Whether you’re feeding brunch crowds, sneaking veggies into kids, or proving fritters beat pancakes any day, these golden gems deliver joy and flavor in perfect harmony. One bite, endless “just one more,” and the quiet thrill of corn mastery.