I can throw up these Southern corn fritters in a few minutes whenever the mood strikes. I love making mine with fresh corn when its in season plus some buttermilk for tang, some sugar and some spice. And if you like, a little cheese. They come together fast, and get eaten even faster at my crib.
This post may contain affiliate links. Read our disclosure policy.
How to Make Corn Fritters
- Veggie Sauté: Start by heatin’ up some olive oil in your trusty skillet over medium heat. Toss in the corn, onion, and green pepper, and let ’em get all cozy and softened for about 4-5 minutes. Oh, and don’t forget to invite garlic to the party for an extra 30 seconds of fun. Once they’re done mingling, set ’em aside to cool their heels.
- Dry Mix Magic: Grab yourself a big ol’ bowl and whisk together the flour, cornmeal, sugar, baking powder, salt, and a pinch of cayenne pepper for a little kick. This dry mix is where the magic starts, y’all.
- Wet Ingredients: Time for the buttermilk and egg to join the hoedown! Mix ’em in with your dry ingredients until they’re best buddies. Now, gently fold in those sautéed veggies you set aside earlier, and let’s make things extra decadent by adding cheese. Because everything’s better with cheese, right?
- Fry Time: Pour enough oil to cover the bottom of your cast iron or Dutch oven skillet, and get it all hot and bubbly—around 365 degrees. Carefully plop 2-3 tablespoons of your fritter batter into the skillet, spreadin’ it out like dainty little pancakes. Fry ’em until they’re golden brown and irresistible, about 2 minutes or so, then flip and repeat. Hook ’em outta the oil and let ’em chill on paper towels. Give ’em a little sprinkle of salt for good measure.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Corn Fritters Recipe
Simply made with fresh corn, flour, buttermilk, a bit of sugar and a whole lot of love, these Corn Fritters fry up quickly and taste amazing! Each bite of fritter is a touch sweet and a bit savory in all the best ways. Don’t pass up on these crisp, fried rounds of deliciousness!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 6 fritters
Ingredients
- 2 tsp olive oil
- 1 cup fresh corn kernels (or frozen corn kernels that have been thawed)
- 1/4 cup finely diced onion
- 1/4 cup finely diced green pepper
- 1/2 tbsp minced garlic
- 7 tbsp all purpose flour
- 1 tbsp yellow corn meal
- 1 3/4 tsp granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/3 cup buttermilk
- 1 large egg
- 1/4 cup shredded cheddar cheese
- vegetable oil
- sour cream for serving
Instructions
- Heat olive oil in a medium skillet over medium heat. Add corn, onion and green pepper, season with a little salt and pepper and cook until softened (about 4-5 minutes) then add garlic and cook for an additional 30 seconds. Set aside.
- In a large bowl, add flour, corn meal, sugar, baking powder, salt and cayenne pepper and whisk until combined.
- Next add buttermilk and egg and combine with dry ingredients. Fold in sauteed corn and veggies and then add cheese.
- Heat enough vegetable oil to cover the bottom of a cast iron skillet or dutch oven skillet and heat until about 365 degrees.
- Scoop 2-3 tablespoons of fritter batter to the skillet and spread out like a small pancake and fry until golden brown (about 2 minutes or so) then flip and do the same. Remove from oil and drain on paper towels and sprinkle with salt and serve.
Notes
These taste absolutely incredible in the summer with fresh corn when it is in season however you can use frozen corn when it is out of season and it tastes just as wonderful!
Finished fritters freeze well. Store them in a large airtight freezer bag. When ready to reheat, place the fritters in the toaster oven for about five minutes. Alternatively, you could let them sit out on the counter for an hour and quickly reheat in a non-stick pan. Avoid the microwave at all costs!
Can I save leftover batter?
Any fritter batter can be made up to a day in advance and stored in the fridge. I wouldn’t recommend saving leftover batter; it’s intended to be made fresh to avoid any funky flavors.Freezing and Reheating
Finished fritters freeze well. Store them in a large airtight freezer bag. When ready to reheat, place the fritters in the toaster oven for about five minutes. Alternatively, you could let them sit out on the counter for an hour and quickly reheat in a non-stick pan. Avoid the microwave at all costs!Nutrition
Calories: 29kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 61mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
pinterest 
facebook 
twitter 
email
Making these today!! Can’t wait..
Bagged frozen corn thawed is my go to for fresh corn.
So delicious and easy to make. Will be on repeat this summer, as long as I can find fresh corn. Double the recipe- you’ll want more!
i LOVE corn fritters! grew up on them. when i moved to florida, no one heard of them. same recipe as my moms, but she didnt put green peppers-us kids didnt like peppers. i have to make these this week!!!! thanks for posting this great reminder
So much flavor in corn fritters. I have to admit as much I like them, the savory ones especially, I’ve never made them at home. Thanks for this delicious recipe. I’m going to make some this week 🙂
I’m in the mood to make ALL THE CORN RECIPES, starting with these!!!
So much flavor in these corn fritters! We need this at least once a week–YUM!
Yum! These were the perfect side dish, everyone loved!!
I know very little about Southern cuisine, and this recipe is totally novel to me. But what a majestic combination of flavours! I had never ever come across corn fritter, nor had I even imagined anything like that, and I feel like I’ve been living under a stone. I have some canned corn, it’s not as great as fresh one but that’s what I have at hand, and I will put it to use very soon to make this recipe!
let me tell you-these are delicious!! and dangerous-you dont want to stop eating them! i grew up on them. my mother sometimes used canned corn-just drain well, & then she would put between paper towels & press to get extra liquid out. we had them every weekend!
These corn fritters look delicious and so simple to make! I’ve been trying to make more Southern dishes recently so I’m adding these fritters to my list!