These easy corn fritters are delightfully crispy and filled with lively fresh flavors. After they sizzle on the stove, serve them hot with a zesty, creamy, yet spicy jalapeño yogurt sauce and enjoy as a summer appetizer or dinner.
Crispy and golden, loaded with sweet corn, and bursting with fresh herbs and a little kick of spice, these flavorful corn fritters will steal the show at any summertime meal. Paired with a simple yogurt sauce, these fritters are a must-make every summer when fresh corn is in season. (And fear not, when corn isn’t in season, you can make them with frozen or canned corn.)
These Corn Fritters Are:
- Made in 1 bowl
- A little sweet, a little savory, a little spicy
- Vegetarian & served with protein-packed Greek yogurt dip
- Bursting with fresh garden ingredients like bell pepper, cilantro, and green onion
- Served as a side or main dish, or you can shape them smaller to make a party appetizer
- Customizable to your taste, just like these zucchini fritters and these zucchini sweet potato fritters
- Freezer-friendly
Ingredients You Need + Possible Substitutions:
These corn fritters pack a flavorful punch. The mixture is incredibly versatile, so customize it to your taste preferences. Here are some notes and suggestions you might find helpful:
- Corn: You can use canned corn, frozen corn, fresh corn—whichever you have on hand. For even more flavor, I recommend using roasted or grilled fresh corn, scraped off the cob. Roasting/grilling is an extra step, but it adds excellent flavor.
- Flour: The flour is a nonnegotiable because it helps bind the ingredients together. You can use all-purpose flour, whole wheat flour, or even a gluten free flour blend. (I have not tested these with almond flour or oat flour.)
- Bell pepper: Fresh bell pepper adds color, flavor, and texture. If you don’t have bell pepper, you can skip it.
- Jalapeño: Leave out the jalapeño if you don’t like spice, or increase the amount for more spice. I prefer a medium heat level—1/2 jalapeño is the perfect amount for my taste, but adjust to yours.
- Flavor: Cilantro, green onions, honey, and garlic work so well together. Sometimes I add a little more cilantro just because I love it, but customize the ingredients to your liking. If you don’t have cilantro, you can use fresh basil, dill, or parsley.
- Salt, Pepper, & Smoked Paprika: For even more flavor. Definitely do not skip the salt.
- Eggs: Eggs keep the fritters intact when you cook them. I have not successfully tested an egg-free version, but let me know if you do.
- Oil: I usually use extra virgin olive oil, but you can use your preferred type of oil such as vegetable oil, avocado oil, or coconut oil. You could also use butter.
To make the fritters, mix all of the ingredients together in 1 bowl. Set it in the refrigerator as you heat your pan with oil.
Success Tip: A slightly cold fritter mixture holds shape better when cooking.
Success Tip: Pan-fry the fritters in a little oil. You only need enough oil to cover the bottom of the pan. Cook them for about 3 minutes on each side.
I usually use a 12-inch cast iron skillet (<–this is the one I use and recommend).
Spicy Jalapeño Yogurt Sauce
Like my recipe for zucchini fritters, I like to whisk up a quick and easy sauce/dip to serve alongside these hot fritters. It reminds me a little of the Greek yogurt herb dressing I use on my chicken pasta salad. You probably already have most of these ingredients in your kitchen, and some are repeated in the fritter mixture (herbs, jalapeño, salt, pepper). Whisk everything together and store in the refrigerator until you’re ready to serve it.
Serve the fritters with the sauce, plus some flaky sea salt and more chopped cilantro, if desired.
What to Serve With These Corn Fritters
These corn fritters have a flair of southwestern-style flavor and make a satisfying side for:
- Creamy Cilantro Lime Chicken
- Southwest Chopped Chicken Salad
- Black Bean Burgers
- Creamy Chicken Pasta Salad
- Jalapeño Pepper Jack Turkey Burgers
The recipe yields a large batch, and the leftovers make for quick lunches and dinners during the week (plus, they freeze beautifully). For more fresh inspiration, check out this list of 20+ summer dinner ideas. Hope you enjoy.
Corn Fritters Recipe
Description
Enjoy hot and crispy corn fritters with a zesty, creamy, yet spicy Greek yogurt sauce. This recipe is really easy, and makes for a wonderful vegetarian meal or side dish. Feel free to adjust the seasonings and herbs to your liking. See recipe Notes.
Ingredients You’ll Need
Instructions
- Whisk all of the yogurt sauce ingredients together. Taste, then add more salt and/or some pepper to taste. Cover and refrigerate until ready to serve, or up to 3 days.
- Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, as you heat the oil.
- Heat the oil in a large skillet over medium heat. Once the skillet is hot, scoop up around 3 Tablespoons of the corn mixture. Place the mixture onto the hot skillet and gently flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes. Flip, then cook for 3 more minutes on the other side. Transfer to a paper towel-lined plate, then repeat with the remaining corn mixture.
- Serve warm fritters with yogurt sauce and optional garnishes.
- Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave, or use an air fryer at 375°F (191°C) for 3–4 minutes. You can also place them on a lined baking sheet and bake at 375°F (191°C) for 8–10 minutes.
Frequently Asked Questions
I do not recommend baking the fritters because they tend to over-spread and lose all that delicious crisp.
I usually reheat them in an air fryer as noted in the recipe below. But to cook them initially in the air fryer, I would be cautious. I find they fall apart pretty easily and aren't nearly as crispy. If you want to try it yourself, grease the air fryer and drizzle the tops of the uncooked fritters with a little olive oil.
One ear of corn usually yields around 3/4 cup of kernels, so you'll be safe with 5 ears of corn. (Just in case the ears of corn are on the smaller side.)
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