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Home Vegetarian

Very Crispy Corn Fritters

By:Nagi
Published:25 May '20Updated:1 Jun '21
113 Comments
Recipe v Video v Dozer v

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!

Stack of Crispy Corn Fritters

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!!

Hand dipping Crispy Corn Fritters into avocado sauce

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!

Showing the inside of Crispy Corn Fritters

What you need to make really great, crispy corn fritters

Here’s what you need to make these corn fritters:

Ingredients for Crispy 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:

  1. Inverted ramekin in a large bowl; or

  2. a bundt pan!

How to cut corn kernels off the cob

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!

How to make Crispy Corn Fritters

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).

Freshly cooked Crispy Corn Fritters in a skillet

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:

Close up of Green Bean Salad with Cherry Tomatoes and Feta in a white salad bowl, ready to be served
Green Bean Salad with Cherry Tomato Feta
Close up of a refreshing Cucumber Salad with a tasty Herb & Garlic Dressing
Cucumber Salad with Herb Garlic Vinaigrette
Close up of sweet potato salad with baby spinach, feta, almonds, red onion, wild rice drizzled with a Honey Lemon Dressing
Wickedly Delish Sweet Potato Salad
Close up of juicy Tomato Salad with Basil, ready to be served
Cherry Tomato Salad with Basil
Close up of a fork picking up a no mayo Lemon Potato Salad.
Lemon Potato Salad
A classic Greek Salad with plump olives and a beautiful homemade Greek Salad Dressing. www.recipetineats.com
Greek Salad
Bowl of Carrot Salad ready to be served
French Carrot Salad with Honey Dijon Dressing
Close up of Everyday Cabbage Salad with a vinaigrette
Everyday Cabbage Salad
Close up of forkful of Green Bean Salad with Cherry Tomatoes and Feta
Side Salads

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

Author: Nagi
Prep: 10 minutes mins
Cook: 20 minutes mins
Breakfast, Mains, Starter
Western
4.92 from 35 votes
Servings8 - 9 fritters
Tap or hover to scale
Print
Recipe video above. Sweet pops of fresh corn on the inside, very crispy on the outside. These heavenly fritters are light on batter, heavy on the corn – just the way they should be! Makes a lovely meal for 2 with a leafy green salad on the side, or a starter for 4.

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:

1. Corn - fresh is best for both flavour and crispiness. For canned corn, drain then do everything you can to dry those corn kernels as best you can (I have resorted to spread out on tray and 5 minutes in the oven). Same for frozen (thaw then dry).
Nutrition - hard to say how much oil is actually consumed with these fritters. I've assumed 1/4 cup of oil.

Nutrition Information:

Calories: 141cal (7%)Carbohydrates: 13g (4%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 6g (38%)Cholesterol: 22mg (7%)Sodium: 135mg (6%)Potassium: 132mg (4%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 223IU (4%)Vitamin C: 4mg (5%)Calcium: 79mg (8%)Iron: 1mg (6%)
Keywords: corn fritters, Crispy fritters
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!

Tray of freshly cooked Pakora ready to be served
Pakora (Indian Vegetable Fritters)
Stack of Crispy Zucchini Fritters with a dollop of sour cream on a rustic brown plate with a side of arugula salad,
Crispy Zucchini Fritters
A stack of Broccoli Chicken Fritters
Broccoli Chicken Fritters
A pile of Leftover Pasta Fritters
Leftover Pasta Fritters
Greek Zucchini Tots / Fritters - transform the humble zucchini into these tasty bites! Easy to make, traditional Greek recipe. #courgette
Greek Zucchini Tots (Mini Fritters)
An entire head of broccoli and only 3/4 cup of batter. Hidden greens to the max!
Broccoli Fritters

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113 Comments

  1. K.Billows says

    November 30, 2023 at 4:25 pm

    5 stars
    Delicious

    Reply
  2. Heather says

    September 9, 2023 at 11:35 am

    5 stars
    Just made these again, this time using fresh corn. Wow, what a difference in flavour! The two of us ate the lot 😁

    Reply
  3. Natalie Wareham says

    July 17, 2023 at 5:48 pm

    5 stars
    Delicious. A family favorite.

    Reply
  4. Michael Ross says

    July 1, 2023 at 12:31 pm

    Can you make the batter in advance with all ingredients in, cover and refrigerate, taking out 1/2 hour before cooking?

    Reply
    • Don says

      November 23, 2023 at 11:04 am

      Good question!
      I’d like to know that too please.

      Reply
  5. Gail Victor-Gordon says

    April 30, 2023 at 4:46 pm

    Hi Nagi, I am an old fan, I have your book but I find it hard to find which page your recipe is on sometimes, thought I’m not very technological at 70 +

    Reply
  6. Miranda McGuire says

    March 27, 2023 at 10:25 pm

    5 stars
    Delicious!! I only used spray oil to brown them in the pan and then finished off in the air fryer… served with hommus, tomato relish and rocket!! Yummo. Will definitely make these again. Another cracking recipe as always Nagi 😉

    Reply
  7. Heather says

    October 9, 2022 at 10:55 am

    Yummmm! Just made these for brunch, and they are crispy. I now know why all my other corn fritters have been kind of… flabby – too much flour😔. Don’t be in a rush to flip them too soon otherwise they’ll break. Thanks again Nagi, another winner!

    Reply
  8. Ron, Brisbane says

    October 3, 2022 at 12:13 pm

    5 stars
    Hi Nagi –
    Absolutely brilliant!
    Crisp & delicious (I’d run out of Parmesan – but had feta there needing to be used – and it was really good!)
    A word of warning to the unwary tho…
    I was shopping-the-fridge as it was cold and wet here yesterday and I really didn’t want to go out to the shops. Saw two ears of corn I’d forgotten about in the vegetable crisper – wanted to use and not waste them! – hence: fritters!
    But – they were at least ten or so days old – and clearly weren’t at their best. Cut the drier, wrinkly kernels off top and bottom & discarded.
    The result was great – as I said – delicious and crunchy! – BUT some of the drier kernels acted like popcorn when frying – and they were literally exploding!
    I had a mesh spatter-guard thingie over the pan so no real harm – but when I’d remove it to turn the fritters – exploding corn and very hot oil everywhere – stovetop, floor, t-shirt – and my arms (ouch! Still stings a bit!)
    Very messy. Not ideal! (but quite a bit of laughter and squealing as the whole situation felt very silly!)
    Next time I’ll be certain to use much fresher corn on the cob – or even tinned.
    You have been warned! 🙂

    Reply
  9. Carmen says

    July 2, 2022 at 9:36 am

    5 stars
    Best fritter recipe I’ve ever tried! I had to make a few adjustments because my daughter can’t have corn (sounds stupid using a corn heavy recipe lol)
    .
    Anyway I used potato starch instead of corn starch (works exactly the same, can be found at Asian super markets)
    .
    Instead of fresh corn i used frozen peas and riced broccoli & cauliflower.
    .
    I was going to use bacon but totally forgot.. either way what I made was amazing and bet it was taste just as amazing with corn instead of what I added

    Reply
  10. Rhonda says

    June 10, 2022 at 6:45 pm

    Hi Nagi, could these be frozen and then put in a child’s lunchbox? 🙂

    Reply
  11. Vicki says

    May 28, 2022 at 1:38 pm

    5 stars
    A new family favourite for brunch even my son in law who is not a fan of corn loved them

    Reply
  12. Naomi Major says

    May 19, 2022 at 8:14 pm

    5 stars
    Honestly I was worried at first as the batter to corn ratio seemed a bit low and I thought the fritters would fall apart. I needn’t have worried. Not only did they stay together but they were crispy as promised. Another hit thank you Nagi. I double batched and served with roasted root vegetables and peas for a meat-free family dinner.

    Reply
    • Nagi says

      May 20, 2022 at 2:46 pm

      That sounds delicious Naomi!! N x

      Reply
  13. Leslie says

    April 20, 2022 at 9:41 am

    Hi Nagi.
    Made your crispy fritters+avocado sauce last night=absolutely beautiful! To make more, i guess its just a matter of doubling the recipe, right?

    Reply
    • Nagi says

      April 20, 2022 at 5:22 pm

      Yes Leslie – double up!!! N x

      Reply
  14. Rusty says

    April 18, 2022 at 1:33 pm

    Hi Nagi,

    Once again a very delicious recipe. This one is a keeper 👍

    Reply
  15. Sylvia says

    February 16, 2022 at 10:49 am

    Corn flour and cornstarch are NOT the same thing! Which should be used in this recipe?

    Reply
    • Nagi says

      February 16, 2022 at 1:53 pm

      Hi Sylvia – in Australia cornstarch is called cornflour which is why I put both names in the recipe. In this case it’s the white fine powder used for thickening or coating for frying which you would call cornstarch. N x

      Reply
      • Sylvia says

        February 16, 2022 at 2:01 pm

        Thank you so much! Another example of two countries divided by a common language. 🙂

        Reply
  16. Michael V T says

    January 30, 2022 at 1:49 pm

    5 stars
    Picked a few cobs this morning and made these fritters for lunch with salad, delicious. I will keep in mind that batter tip for all my other fritter fillers. Thanks

    Reply
  17. Catherine Kittelberger says

    January 23, 2022 at 4:55 pm

    Another great recipe! Thanks Nagi

    Reply
  18. Sue Bates says

    January 4, 2022 at 9:36 am

    I always look for your website as I’ve often made your recipes and they always turn out yum, so thank you for spending the time to cook and post-you’re great!

    Reply
  19. Gale says

    November 3, 2021 at 8:00 am

    5 stars
    Hi. I have made the corn fritters many times. Yumm.
    I want to have them for breakfast when friends come to stay. Could I make up the mixture the day before?

    Reply
    • Nagi says

      November 3, 2021 at 6:52 pm

      Hi Gale – I haven’t held the batter overnight. I think the baking soda might lose its effectiveness though. N x

      Reply
  20. Veronica says

    November 1, 2021 at 11:57 am

    These fritters were really yummy! Perfect for a picnic, with mango salsa on the side.
    Watch out for the slight health hazard that is the ‘random exploding corn’ in the pan- so try to keep them in a group with their friends and fish out any that stray out on their own! 🙂

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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