Here’s a recipe for very crispy Corn Fritters – without deep frying! Because nobody likes soggy fritters. And nobody wants to deal with a vat of oil tonight!
These fritters are ideal to make with fresh corn cut off the cob, but can be made with canned or frozen corn. Serve for breakfast, lunch, dinner!
Crispy Corn Fritters
Regular readers know I hate recipes that make false promises. And I’d say that the greatest offender in this online world is exaggerated declarations of crispiness.
So let me just get this out of the way first – you can’t do THIS ↓↓↓ with soggy corn fritters!!
Why fritters are soggy
The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you’re frittering leeches too much water when cooking.
So here are 4 simple tips that make sure these corn fritters are the crispy golden wonders you’re dreaming of!
fresh corn rather than canned or frozen corn* – because the corn is drier;
use as little batter as possible. Just barely enough to hold the corn or whatever you’re frittering together. More batter = less crispy;
switch out some of the flour with cornflour/cornstarch; and
add a good hit of parmesan. Parmesan gets super crispy when it melts!
* Canned and frozen corn does work just fine, but to ensure your fritters are crispy, you need to drain and dry as best you can. Honestly easier (and tastier!) to cut kernels off corn cobs.
Here’s a close up at the inside of the fritters. See? Very little batter. All corn!
What you need to make really great, crispy corn fritters
Here’s what you need to make these corn fritters:
Corn – as noted above, fresh is better for both flavour and crispiness. But canned and frozen work too, you just need to make an effort to dry it out as much as you can;
Flour AND cornflour/cornstarch – cornflour fries up crispy, but it makes batter “doughy”. So we use both to get the best of both worlds;
Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it’s slightly denser);
Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy!
Green onion and coriander – for a hit of freshness.
How to cut corn off the cob (without kernels scattering everywhere)
Here’s a tip for an easy way to cut kernels off the cob! Use one of these methods:
Inverted ramekin in a large bowl; or
a bundt pan!
How to make crispy corn fritters
And here’s how to make them.
PRO TIP: Use an ice cream scooper with a lever to scoop the batter into the skillet. Then flatten using a greased spatula!
The fritters take a good 6 minutes to cook so they’re golden on the outside and for the raw corn kernels to cook through (remember, these are fritters so they are not very thick).
How to serve corn fritters
Corn fritters is one of those rare foods that truly spans the breakfast-lunch-dinner spectrum!
Breakfast
Corn fritters are a bistro crowd favourite that you’d easily pay over $20 for at trendy places! Here’s how to serve it:
stack of 3 corn fritters topped with poached or pan fried egg (runny yolks of course!)
dollop of sour cream or yogurt – or go all out with Avocado Sauce, as pictured, or Guacamole
optional extras: side of bacon and toast (try this simple Artisan bread
finishes: small side of lightly dressed leafy green salad
Lunch, light meal or starter
As above, minus the bacon and egg. As a starter, I’d skip the side of bread otherwise it will be too filling.
To make it a meal, the bread fills it out nicely, though you could opt for a big salad instead – try one of these:
Though having suggested those various ways to serve it, the reality is that you will want to snatch them fresh off the stove, before you’ve even had a chance to plate them up properly. And that’s totally ok too! – Nagi x
PS To those who have tried these famous Bill Granger Corn Fritters I published many years ago and are wondering what the difference is: these are crisper and easier, those have a better corn flavour all throughout because some of the corn is blitzed into the batter.
Watch how to make it
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Extra Crispy Corn Fritters
Ingredients
- 1/4 cup flour , plain / all purpose
- 1/4 cup cornflour / cornstarch
- 1/4 tsp baking soda (or 3/4 tsp baking powder)
- 1 egg
- 2 tbsp milk (any type)
- 2 cups fresh corn kernels , raw (2 cobs) (canned or frozen also fine – Note 1)
- 1/2 cup parmesan , finely grated
- 3/4 cup green onions , sliced
- 1/2 cup coriander/cilantro , roughly chopped (sub more green onion)
For cooking:
- 1/2 cup vegetable oil
- Oil spray
Serving – choose:
- Avocado sauce
- Sour cream, ketchup (don’t judge until you’ve tried it!)
Instructions
- Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
- Place flour, cornflour and baking soda in a bowl, mix to combine.
- Add egg and milk, mix until incorporated (batter will be lumpy and thick).
- Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
- Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
- Spray the underside of a spatula with oil (so batter won’t stick when you flatten).
- Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the skillet.
- Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 – 3 minutes.
- Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
- Serve with sauce of choice for dunking!
Recipe Notes:
Nutrition Information:
More fritter recipes
I’ve long since held a theory that anything can be frittered – and anything frittered is infinitely more delicious than in its plain, original form!
Life of Dozer
This was not me! (I just laughed and took the photo)
Hi Nagi
I have just started trying some of your recipes and everything l have tried has been wonderful and a big hit with the family. In particular l am loving the breakfast cookie, they are awesome .Fantastic for a fast filling healthy breakfast. I have some baking now.
Thankyou
Hi Nagi. I made the corn fritters but they didn’t look as brown as yours but I think it might depend on the pan? I used frozen thawed corn and they looked like little cakes of corn is that correct? They were delicious . I served them with the egg and chilli sauce. Waw Dozer is also delicious xx
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I don’t care… They are irresistible! 😁
I made every single dish in this thread, including your flat bread and gourmet crackers, for a dinner party last night. Honestly, it was the most incredible food. Every dish was so flavoursome yet easy to make. I did the prep work for everything before people arrived, then as they were nibbling on the starters, I had them cook their own flat bread as I was cooking the meat. So much fun!
Every recipe of yours I make is an absolute hit. I use one of your recipes nearly every night and my kids are loving trying new things, finally!
Thank you!!
Yummy breakfast! Sooo easy! Thx Nagi. (yoghurt and sweet chilli used for topping)
….No, I’m not “icing sugar” John 😉😉
Made these again because we’re addicted to them. Tasted much better this time because I used the suggested 1/4 cup of corn flour instead of icing sugar. Well, I am a man (is that mann-ist?) and they DO look alike. The jars have labels now.
Oh no!!! That’s too funny John 😂
Best corn fritters ever!
Every bit as good and some. I was eating them almost as quickly as I was cooking them. 😋
I know this problem all too well 😏
These were delicious. I made these for a light lunch with my sister and my husband, with the avocado sauce and some homemade relish. They were a big hit. I loved them and I decided to make them with the fresh corn on cob and they stuck together really well. Thanks again for another success. You are starting to make me look really good in the kitchen now. Thanks so much Nagi
Hi Nagi, I made the corn fritters as a side to dinner last night. Let me tell you they were delicious!! Light, crispy, and the sauce made for a well balanced combination! Loved it!! Thank you Be well
Hi Nagi, amazing recipes on your site, so many great successes! If I wanted to make these a day ahead would you advise cooking and then just reheating?
Hi Deb – you definitely can, although you will lose a bit of the crispiness. N x
Nagi – I don’t cook at all but if you ever held classes I’d certainly come.
I get your recipes solely to see
Dozer and to enjoy your great sense of humour.
Thanks!
I knew he’d steal the show Lesley! N X
Ok, I was at the point of never making corn fritters again. They always come out floppy or I can’t manage to get them cooked through. So I saw your recipe and I thought I’ll give it one last go………yes!!!! Wonderfully crisp, cooked through easily, very tasty too! We had it with smashed avo and sour cream and salad. Very good! Thanks Nagi, you’re awesome!
Hi Nagi. Im going to make your very crispy corn fritters today, but wondering if they are suitable to freeze. Im thinking of making extra to help out my daughter for easy meals whilst struggling with 2 babies on her own. Anything yummy and freezable from your site will be added to her freezer. Ive made your pumpkin and broccoli soup all of which is to die for. Thanks for such inspiration and an informative and joyful website. I love the Dozzer antics 😂
Yes you can definitely freeze although they may not be as crispy when you reheat them. N x
Can this batter be made a few hours in advance?
I would like to make the recipe. I am in the US, and am afraid that cornflour and cornstarch (there is also cornmeal) may to by a different name in the US. The 1/4 cup of cornflour/cornstarch, is that one or the other, or a combination? Could cornflour be cornstarch in the US?
Hi Elke, cornflour and cornstarch are the same thing – just called something different where you are in the world (do not use cornmeal here) N x
Thanks for responding. Made the fritters exactly as directed and they were wonderful. Served it with a salad and sliced avocado and even tried the sour cream/ketchup dip, added sirachia hot sauce, it was good as well. Made your juicy chicken breast last week, they were a hit as well. I think I’ll try all your recipes!
Great side (or nibble)! Adding a tsp or two of smoked paprika to the flour mix took this up an extra notch. Thanx, Nagi (as always)
These look great! I made some Korean vegetable pancakes which were very crunchy because they had potato flour in the batter. Do you think that would work here?
YUM! You could add potato flour if you like – N x
Can I use other types of cheese say Gruyere or cheddar? Thanks.
Hi Monn, these ones are better with parmesan for the intense flavour – other cheeses just wont get the same crispy texture and may be too oily – N x
Have just eaten the very tasty fritters. Living on an estonian island there is a very slim chance that I would get hold of fresh corn on the cob, so I made the fritters with canned corn it worked out just great! Made the sourcream ketchup dip (even if I was sceptic!) And it was a perfect matc!
Perfect Aditi!!!! N x
Saaremaa or Hiiumaa ? I am a Tallinn-girl myself . . . 🙂 !