Anyone who knows me knows how much I love corn on the cob in the summertime. I’m that person at the county fair who goes back to the corn stand for thirds! I never leave the farmers market without a giant bag of corn (love a farmer’s dozen) from my favorite vendors, either. This super-easy Sweet Corn Fritters recipe is a unique way to use summer’s bounty and please any friends who come over for Sunday brunch while doing it! They’re crispy, sweet, a little spicy, and creamy. If you’re a texture person, this recipe is for you. The little kernels of sweet corn burst in your mouth when you take a bite. They’re to die for!
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Easy Corn Fritters Recipe
These light and crispy summer corn fritters are the perfect way to celebrate summer. They’re quick to mix up and cook right in a skillet on the stove. The edges get beautifully golden while the inside stays soft and full of sweet corn and creamy feta. They are the perfect summery appetizer or side! They remind me of our zucchini fritters, but with that irresistible corn flavor from the fresh corn and yellow cornmeal. You’ve GOT to try them!
Sweet Corn Fritters
Servings 7 servings (~3 fritters each)Ingredients
- 3 corn cobs (shaved, $0.99)
- ½ tsp baking powder ($0.02)
- ¼ cup all purpose flour ($0.03)
- 2 Tbsp yellow cornmeal ($0.04)
- ½ tsp salt (divided, $0.01)
- ¼ tsp black pepper (freshly cracked, $0.05)
- ⅛ tsp cayenne pepper ($0.02)
- 1 Tbsp corn starch ($0.07)
- 1 egg ($0.25)
- 2 Tbsp heavy cream ($0.20)
- ½ cup feta cheese (crumbled, $1.06)
- 3 green onions (sliced, $0.30)
- ½ cup cooking oil ($0.48)
Instructions
- Gather all the ingredients.
- Shuck each ear of corn and shave the kernels off using a sharp knife, cutting away from you. I got around 1 cup of kernels per ear of corn.*
- Mix the baking powder, flour, cornmeal, ¼ tsp salt, black pepper, cayenne pepper, and corn starch together in a bowl.
- Add the egg and heavy cream, mixing until a uniform paste forms.
- Add corn kernels, feta cheese, and green onions. Fold it all in until well mixed. Heat the cooking oil over medium-high heat in a large skillet or sauté pan.
- Use a cookie scoop to portion out your fritters.**
- Place 3 or 4 at a time in the hot oil, using a spatula to press them down so they are flat, but not falling apart. Mine were about ½ inch thick. Fry for 3 minutes.
- Flip and fry for an additional 2-3 minutes.
- Remove from hot oil, lay them on a paper towel-lined baking sheet, and sprinkle with remaining salt. Serve and enjoy.
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Equipment
- Mixing bowl
- Large Skillet or Sauté Pan
- 1 oz. Cookie Scoop
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Sweet Corn Fritters step-by-step photos
Gather all of your ingredients.
Shuck the corn: Use a knife to carefully shave the corn from 3 fresh corn cobs. Be sure to cut away from yourself! I got about 1 cup of kernels per ear of corn. You can also use frozen corn (3 cups total), but you must thaw, rinse, and completely dry it before using.
Combine the dry ingredients: Add ½ tsp baking powder, ¼ cup flour, 2 Tbsp yellow cornmeal, ¼ tsp salt, ¼ tsp black pepper, ⅛ tsp cayenne pepper, and 1 Tbsp corn starch to a bowl. Mix to combine.
Add the wet ingredients: Now add 1 egg and 2 Tbsp heavy cream to the dry ingredients. Mix until a uniform paste forms.
Make the corn fritters: Pour the corn kernels, ½ cup crumbled feta cheese, and 3 sliced green onions into the batter mixture. Fold everything together until combined.
Add ½ cup cooking oil to a large skillet or sauté pan and heat over medium-high heat. Using a cookie scoop (mine is 1 oz.), portion out your fritters and place 3-4 into the hot oil at a time. Use a spatula to press them down so they’re flat, but not falling apart. Mine were about ½ inch thick. Fry on one side for 3 minutes.
Then flip and fry them for another 2-3 minutes.
Once golden and cooked through, remove them from the hot oil and let them rest on a paper-towel-lined plate or baking sheet. Repeat until you’ve used all the batter and sprinkle with the remaining salt. Serve and enjoy!
Recipe Success Tips
- Use a cookie scoop to measure the fritters. It’s important that each corn fritter is a similar size so they cook at the same rate. I use a 1-ounce scoop, which gives me about 22 fritters per batch. You can use a larger scoop if you’d like, just keep in mind they’ll take a little longer to cook through, and you’ll end up with fewer sweet corn fritters overall.
- Lower the heat if things are browning too fast. If the fritters are getting dark before the insides have a chance to cook through, turn the heat down a notch. Medium-high was the sweet spot on my stove, but every stovetop’s a little different, so adjust as needed.
Serving Suggestions
This recipe for sweet corn fritters goes great with a dollop of sour cream and a sprinkle of extra green onions. I also love them with a drizzle of hot honey or a side of comeback sauce for dipping. But they’re just as delicious on their own and are perfect as an easy dinner side or a crispy summery snack!
Storage & Reheating
Got leftovers? Once cooled, store your homemade corn fritters in an airtight container in the fridge for up to 3-4 days. Reheat them in the air fryer or on the stove to bring back the crispiness. If you’re in a rush, they also reheat well in the microwave, but they won’t be as crisp. You can also freeze leftovers for up to 3 months. Let them thaw in the fridge before reheating.
