Corn Fritters
These easy corn fritters are delightfully crispy and filled with lively fresh flavors. After they sizzle on the stove, serve them hot with a zesty, creamy, yet spicy jalapeño yogurt sauce and enjoy as a summer appetizer or dinner.
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.
Corn Fritters (with Zesty Greek Yogurt Sauce)
Ingredients
Method
- Make the yogurt sauce: Whisk all of the yogurt sauce ingredients together. Taste, then add more salt and/or some pepper to taste. Cover and refrigerate until ready to serve, or up to 3 days.
- Make the fritters: Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, as you heat the oil.
- Heat the oil in a large skillet over medium heat. Once the skillet is hot, scoop up around 3 Tablespoons of the corn mixture. Place the mixture onto the hot skillet and gently flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes. Flip, then cook for 3 more minutes on the other side. Transfer to a paper towel-lined plate, then repeat with the remaining corn mixture.
- Serve warm fritters with yogurt sauce and optional garnishes.
- Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave, or use an air fryer at 375°F (191°C) for 3–4 minutes. You can also place them on a lined baking sheet and bake at 375°F (191°C) for 8–10 minutes.
Notes
- Make Ahead Instructions: You can make the yogurt sauce up to 3 days in advance. See step 1. You can also prepare the corn fritter mixture up to 24 hours ahead of time. Cover tightly and keep refrigerated. Liquid may begin to pool at the bottom of the bowl during this time. When ready to cook, stir in a sprinkle of flour if needed to help absorb some of the liquid.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Stainless Steel Skillet or Cast Iron Skillet | Flaky Sea Salt
- Corn: Instead of fresh/cooked corn, you can use frozen or canned corn. Thaw and drain the frozen corn, then dab dry with a paper towel. Drain the canned corn and dab with a paper towel.
- Flour: You can use all-purpose or whole wheat flour for these corn fritters. You can also use a gluten free flour blend if needed. I have not tested these with oat flour or almond flour.
- Herbs & Flavorings: Feel free to add or sub in any of your favorites such as basil, parsley, or dill. You can also skip the smoked paprika if desired.
- Eggs: I have not successfully tested an egg-free version, but let me know if you do.
- Oven or Air-Fryer I strongly recommend cooking these on the stove. With the oven, you will lose the delicious crisp. With the air-fryer, I find they fall apart pretty easily and aren’t nearly as crispy. If you want to try it yourself, grease the air fryer and drizzle the tops of the uncooked fritters with a little olive oil. You can reheat them in the air-fryer as mentioned in the recipe instructions.
