I originally published this recipe in 2016 and have since updated the photos and added a few more success tips. Crispy and golden, loaded with sweet corn, and bursting with fresh herbs and a little kick of spice, these flavorful corn fritters will steal the show at any summertime meal. Paired with a simple yogurt sauce, these fritters are a must-make every summer when fresh corn is in season. (And fear not, when corn isn’t in season, you can make them with frozen or canned corn.)
These Corn Fritters Are:
Made in 1 bowl A little sweet, a little savory, a little spicy Vegetarian & served with protein-packed Greek yogurt dip Bursting with fresh garden ingredients like bell pepper, cilantro, and green onion Served as a side or main dish, or you can shape them smaller to make a party appetizer Customizable to your taste, just like these zucchini fritters and these zucchini sweet potato fritters Freezer-friendly
Ingredients You Need + Possible Substitutions:
These corn fritters pack a flavorful punch. The mixture is incredibly versatile, so customize it to your taste preferences. Here are some notes and suggestions you might find helpful:
Corn: You can use canned corn, frozen corn, fresh corn—whichever you have on hand. For even more flavor, I recommend using roasted or grilled fresh corn, scraped off the cob. Roasting/grilling is an extra step, but it adds excellent flavor. Flour: The flour is a nonnegotiable because it helps bind the ingredients together. You can use all-purpose flour, whole wheat flour, or even a gluten free flour blend. (I have not tested these with almond flour or oat flour.) Bell pepper: Fresh bell pepper adds color, flavor, and texture. If you don’t have bell pepper, you can skip it. Jalapeño: Leave out the jalapeño if you don’t like spice, or increase the amount for more spice. I prefer a medium heat level—1/2 jalapeño is the perfect amount for my taste, but adjust to yours. Flavor: Cilantro, green onions, honey, and garlic work so well together. Sometimes I add a little more cilantro just because I love it, but customize the ingredients to your liking. If you don’t have cilantro, you can use fresh basil, dill, or parsley. Salt, Pepper, & Smoked Paprika: For even more flavor. Definitely do not skip the salt. Eggs: Eggs keep the fritters intact when you cook them. I have not successfully tested an egg-free version, but let me know if you do. Oil: I usually use extra virgin olive oil, but you can use your preferred type of oil such as vegetable oil, avocado oil, or coconut oil. You could also use butter.
To make the fritters, mix all of the ingredients together in 1 bowl. Set it in the refrigerator as you heat your pan with oil. Success Tip: A slightly cold fritter mixture holds shape better when cooking. Success Tip: Pan-fry the fritters in a little oil. You only need enough oil to cover the bottom of the pan. Cook them for about 3 minutes on each side. I usually use a 12-inch cast iron skillet (<–this is the one I use and recommend).
Spicy Jalapeño Yogurt Sauce
Like my recipe for zucchini fritters, I like to whisk up a quick and easy sauce/dip to serve alongside these hot fritters. It reminds me a little of the Greek yogurt herb dressing I use on my chicken pasta salad. You probably already have most of these ingredients in your kitchen, and some are repeated in the fritter mixture (herbs, jalapeño, salt, pepper). Whisk everything together and store in the refrigerator until you’re ready to serve it. Serve the fritters with the sauce, plus some flaky sea salt and more chopped cilantro, if desired.
What to Serve With These Corn Fritters
These corn fritters have a flair of southwestern-style flavor and make a satisfying side for:
Creamy Cilantro Lime Chicken Southwest Chopped Chicken Salad Black Bean Burgers Creamy Chicken Pasta Salad Jalapeño Pepper Jack Turkey Burgers
The recipe yields a large batch, and the leftovers make for quick lunches and dinners during the week (plus, they freeze beautifully). For more fresh inspiration, check out this list of 20+ summer dinner ideas. Hope you enjoy.
