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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I have never had a corn fritter, let alone made any. This was super simple and super delicious. I’ll definitely be making this again. Thanks for the recipe!
You’re so welcome!
I love corn fritters especially savory ones. I did not try your fritters yet because I thought the amount of sugar outweighed the corn meal and flour. I was afraid it would be much too sweet.was the proportion of sugar correct?..bluemistglows
It only requires 1 and 3/4 teaspoon of sugar. You can choose to use less if you prefer, I find the balance just right.
Delicious and easy to make. I made these as a snack!
Delicious. I didn’t have buttermilk so I used heavy cream. They remind me my grandma. Excellent recipe!
My Mother made these often to serve with baked ham on Sundays. Though hers were shaped more like dumpling and being a Canadian from Quebec, we ALWAYS put Maple syrup on them!
OMG! Made Ms. Jocelyns’ Red Beans & Rice, Corn Fritters drizzled with Honey & Fried Chicken (brined in buttermilk). All turned out so Yummy! Ms. Jocelyn is “Heaven Sent”! Every recipe I’ve tried of hers, all turn out Fantastic!
Another home run from Jocelyn. These are great corn fritters. I did sub orange bell pepper for the green because I’m a weirdo and don’t enjoy green bell pepper’s flavor.
Made these this morning and man, my only advice would be to double it. They’re so good! And easy to throw together. I used frozen corn and a red pepper because that’s what I had on hand and it was great. Already scheming on when I should make them again.
These are DELICIOUS! They were a huge hit with my roommates and boyfriend. The recipe was simple, and I made my own plant based buttermilk combining unsweetened almond milk with white vinegar. I would highly recommend these! The cayenne adds a nice subtle heat.
Delicious! Thank you very much for sharing this recipe with the world!