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Fresh Corn Fritters 1

Fresh Corn Fritters

These golden, crispy Fresh Corn Fritters capture summer's bounty in each delectable bite, balancing the sweet pop of corn kernels with savory seasonings and achieving that perfect textural contrast between a crunchy exterior and tender interior.
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Course: Appetizer, Side Dish
Cuisine: American, Southern
Keyword: Corn Fritters, Fresh Corn, Summer Recipe, Vegetarian Appetizer
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 fritters
Calories: 215kcal

Equipment

  • Large Skillet
  • Mixing bowls
  • Paper Towel-Lined Plate

Ingredients

Fritter Ingredients

  • 4 cups fresh corn kernels from approximately 5-6 ears
  • 1 cup all-purpose flour
  • 2 large eggs room temperature
  • 1/3 cup buttermilk
  • 1 small onion finely diced
  • 1 red bell pepper finely diced (optional)
  • 3 tablespoons fresh chives minced
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper optional for heat
  • 1 cup vegetable oil for frying

Instructions

  • Remove husks and silk from corn. Stand each ear upright in a wide, shallow bowl and use a sharp knife to cut downward, removing kernels. Use the back of the knife to scrape the cobs afterward, extracting the sweet corn "milk" for added flavor and moisture.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and cayenne (if using).
  • In a separate bowl, beat eggs until frothy (approximately 30 seconds). Add buttermilk and whisk until well combined.
  • Add corn kernels, diced onion, bell pepper (if using), and chives to the wet ingredients. Stir until vegetables are evenly coated.
  • Pour the wet ingredient mixture into the dry ingredients. Fold gently with a spatula until just combined. Avoid overmixing - small lumps are perfectly fine.
  • Heat 1/4 inch of vegetable oil in a large, heavy-bottomed skillet over medium heat until it reaches approximately 350°F (175°C).
  • Working in batches, drop heaping tablespoons of batter into the hot oil, flattening slightly with the back of a spoon. Leave enough space between fritters to enable easy flipping. Cook for 2-3 minutes per side until golden brown and crispy.
  • Transfer cooked fritters to a paper-towel-lined plate to drain excess oil. While still hot, sprinkle with a small pinch of sea salt to enhance the flavors.

Notes

Substitution Options:
  • No buttermilk? Use 1/3 cup milk mixed with 1 teaspoon of lemon juice or white vinegar
  • For gluten-free diners, substitute all-purpose flour with a 1:1 gluten-free baking blend
  • Frozen corn can replace fresh (thaw and pat dry first) though the taste won't be quite as vibrant
  • Green onions can substitute for chives if needed
Healthier Alternatives:
  • Air fryer adaptation: Spray fritters with olive oil and air fry at 380°F for 8-10 minutes, flipping halfway
  • Baked version: Place spoonfuls of batter on a parchment-lined baking sheet, spray lightly with cooking spray, and bake at 425°F for 10-12 minutes, flipping once
Storage Tips:
  • Refrigerate in an airtight container with paper towels between layers for up to 3 days
  • Freeze fully cooled fritters for up to 2 months
  • Reheat in a 350°F oven for 8-10 minutes for best texture

Nutrition

Calories: 215kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 1.5g | Cholesterol: 47mg | Sodium: 380mg | Fiber: 3g | Sugar: 5g
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