These little corn nuggets are soft and juicy on the inside but crisp on the outside. My simple and easy recipe for crispy corn fritters uses canned corn, a little cheese, and few other pantry staples. This kids-favorite snack is quick, easy and gets done in just 15 minutes.
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All kids love corn, don't they? I mean, you can put it on pizza, in sandwiches, or on the cob and kids really enjoy it. We like corn too, but I started cooking more with corn since I had kids.
This is my Aadi's favorite. He can eat corn by the spoon out of the can. But, when I make these fritters, it's an absolute feast for him.
About these corn fritters
These are simple, easy and kids' favorite. Using canned corn makes this an easy recipe. As you can see in the recipe below, the ingredients are not much and you can add or omit any. If you don't want cheese, you can skip the cheese or you can double it up. If you add more cheese, take note of the salt. Some cheese is salty, so you may need to reduce salt in the recipe.
I highly recommend mixing the batter just before you want to cook the fritters. Otherwise, the veggies give out moisture and the fritters get soggy.
The secret to crisp edges on these corn fritters is the rice flour or cornstarch instead of all-purpose flour. However, do not add to much rice or corn flour as it can also give you dry fritters instead of moist.
Ingredients and substitutes
- Corn - I always use a can of corn to make these fritters because it's quick and easy. And yet, you can certainly use fresh corn. Scape them, cook and drain before you use them.
- Onion - I like to saute my onions a little in the frying pan just to get the raw taste out. But, you can certainly use raw onions.
- Parmesan - Add a nice nutty flavor and seasoning to the fritters.
- Cheddar - Not so much that it will make it cheesy, and yet still enough to give it that wonderful taste and aroma.
- Parsley - I prefer to chop these fine. Also, I'm not a big fan of parsley, so I often use cilantro.
- Rice flour - While you can certainly use only all-purpose flour, I find rice flour or cornstarch gives those nice crisp edges. Personally, I prefer rice flour but cornstarch works just as well.
- Egg - Helps bind all the ingredients together.
Step by step instructions
- In a bowl, combine corn, onions, parsley, cheddar, parmesan. Combine well.
- Season with salt and pepper.
- Add the flour and cornstarch - combine well.
- Finally, add the egg and combine well.
- In a frying pan, add oil and drip dollops of corn batter.
- Use an off-set spatula to flatten them.
- They don't have to be perfectly round.
- The edges will get crispier like in the photos below.
- Cook on one side for 2 minutes then flip over.
- Cook on the other side for another 2 minutes.
- Remove on a paper towel to dap excess oil.
For the sauce
- Combine all sauce ingredients.
- Taste and adjust seasoning.
- Serve with the fritters.
Frequently asked questions
These will keep in the fridge for 2 to 3 days. Wrap them well to prevent drying out.
Yes, you can use fresh corn, but make sure to cook them first because they won't cook in the fritters.
Absolutely, you can use 2 cups cooked frozen corn.
Absolutely, you can add other finely diced cooked veggies like carrots, peas, and potatoes too. For example, try my carrot and zucchini fritters, Swiss chard patties, or potato and spinach patties.
You can add more cheese, but the cheese will make them softer. So, you will lose some of those crispy edges.
The rice flour gives us those extra crispy edges. You can also use cornstarch/cornflour instead. Of course, you can certainly just only all-purpose flour but the fritters will not be as crispy.
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Printable Recipe
Crispy Corn Fritters
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 can (9 oz) Corn ((or 7 oz) drained)
- ¼ cup Onions (chopped)
- ½ teaspoon Garlic (grated)
- 2 tablespoon Parmesan (grated)
- 2 tablespoon Cheddar (grated)
- 2 tablespoon Parsley (chopped)
- 4 tablespoon All-purpose flour
- 2 tablespoon Rice flour (or cornstarch)
- 1 Eggs (large)
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 tablespoon cooking oil (for frying)
FOR THE YOGURT SAUCE
- ½ cup Greek yogurt
- 1 teaspoon Mustard
- 1 teaspoon Honey
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 2 tablespoon Parsley (chopped (optional))
Instructions
- In a bowl, combine corn, onions, parsley, cheddar, parmesan. Combine well.
- Season with salt and pepper.
- Add the flour and cornstarch – combine well.
- Finally, add the egg and combine well.
- In a frying pan, add oil and drip dollops of corn batter.
- Use an off-set spatula to flatten them.
- They don’t have to be perfectly round.
- The edges will get crispier like in the photos below.
- Cook on one side for 2 minutes then flip over.
- Cook on the other side for another 2 minutes.
- Remove on a paper towel to dap excess oil.
FOR THE SAUCE
- Combine all sauce ingredients.
- Taste and adjust seasoning.
- Serve with the fritters.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Cris
I added a bit of chopped sweet peppers and used frozen corn. Subbed vegan cheese and a flax egg. OMG these are DELICIOUS! Thank you for an easy, tasty recipe. We will make these again and again!
Veena Azmanov
Thank you for the lovely feedback Cris. Happy you enjoyed these.
May
So easy and instead of rice flour I used all purpose flour and still turned out crispy and delish! I also added a little red pepper and green onions. Thank you for the recipe!!
Veena Azmanov
Thank you for the feedback, May. Happy you enjoyed these