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.
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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.
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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!
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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
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Maybe a stupid question, but do you cook the corn on the cob first – like boil it? Or throw it in raw?
Nope you just throw it in raw.
These are really tasty but I only got 12 fritters, so I’ll double the recipe next time
These were delicious! We ended up subbing a different cheese and red pepper flakes due to what was on hand. The bit of heat was a fabulous layer of flavor. Only note is that to yield 25, yours must have been the size of a half dollar! We doubled the recipe and yielded 11-12 palm sized cakes. 1-2 each was perfect.
Can you substitute buttermilk with regular milk?
You can actually make your own buttermilk using this substitution with regular milk and lemon juice or vinegar https://grandbaby-cakes.com/baking-substitutions/
Can you bake these?
I have never baked them but feel free to do this and report back to let us know how they turned out.
I haven’t made this yet, but I can see they look great, and I can imagine that they taste even better so I’m giving them five stars in advance. Can you “fry” them in an air fryer?
These are sooo good. I made a few adjustments to use what I had on hand but will definitely be adding into permanent rotation at my house. ❤️
I made today. These are amazing! Another yummy recipe for my for my files.
Loved these!! I didn’t have cayenne pepper so I used Tony Chachere’s Creole Seasoning and instead of regular corn meal I used Tony Chachere’s Creole Fish Fry plus I added in a 6 oz can of crab meat. My friend and I ate them all except for the few I saved for my mom to try. Fresh corn gave them a nice, crunchy sweetness. Probably will make another batch this week. Thank you for this recipe!
Can I use canned corn?
Someone mentioned that they did and they turn out just great.
Delicious!