Crispy Corn Fritters Recipe - Little Sunny Kitchen (2024)


Crispy Corn Fritters Recipe - Little Sunny Kitchen (1)

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Corn Fritters

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Author: Diana

These easy corn fritters make a wonderful quick breakfast, snack, or lunch. They're made with just a few simple ingredients and can be made ahead of time. Great for meal prep, and can be easily made vegan and gluten-free.

12 fritters

These easy corn fritters make a wonderful quick breakfast, snack, or lunch. They're made with just a few simple ingredients and can be made ahead of time. Great for meal prep, and can be easily made vegan and gluten-free.

Recipe Video


Corn Fritters

  • 3 cups (400 g) frozen corn kernels
  • 2 medium eggs
  • 1 medium red onion
  • 1 cup (120 g) all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon garlic powder
  • 3 tablespoons lemon juice
  • cup cilantro
  • teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon oil vegetable, corn, sunflower, or canola – for frying

Yogurt Sauce

  • ½ cup (150 g) Greek yogurt
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder or granules
  • Salt and pepper to taste

Cucumber Parsley Salad with Lemon Dressing

  • 1 cup (100 g) cucumber sliced
  • 2 tablespoons chopped fresh parsley
  • cup (50 g) red onion thinly sliced

Lemon Dressing

  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon dried parsley
  • Salt and pepper to taste


For the corn fritters:

  • If using frozen corn, no need to thaw as these can directly go in the batter. Place fresh or frozen corn kernels in a glass bowl.

  • Place half of the corn in the food processor jug with the rest of the ingredients, and blend to get a coarse mixture.

  • Transfer the mixture to the bowl with the rest of the corn, and mix it with a spatula so that the corn kernels are mixed in with the blended mixture (do not overmix the mixture).

  • Heat the oil in a pan or a cast-iron skillet on medium heat. When the oil is hot, using a cookie scoop, drop the fritter mixture onto the skillet and lightly flatten with a spatula or the back of a spoon.

  • Add 2 more scoops of fritter mixture at a time, slightly spaced. Cook the fritter on medium heat for around 3 minutes or until the bottom is golden brown, then flip over and cook for 2 more minutes. Or until corn fritters are golden brown and cooked through. If using frozen corn, it might take 1-2 minutes longer.

  • Repeat the process 2 more times until all the corn fritter mixture is used up.

For the yogurt sauce:

  • Add all the ingredients in small bowl and stir well to combine.

For the cucumber salad:

  • In a small bowl, whisk together all the ingredients for the lemon dressing.

  • In a large bowl, add cucumber, parsley, red onions, and lemon dressing. Gently toss to combine.

To serve:

  • Divide corn fritters and cucumber parsley salad between the plates/bowls. Spoon the yogurt sauce on the corn fritters or use it as a dip.


  • You can use fresh, frozen, or canned (drained) sweet corn kernels to make the fritters.
  • Add spices – To add more flavor, feel free to add any dried herbs or spices that you like. You can add cumin, cayenne, garlic and onion powders, smoked paprika, and even dried parsley.
  • Only drop the mixture in the pan when the oil is hot – Although these fritters are shallow fried (not deep-fried), the oil needs to be hot when you cook the fritters. This will ensure that the fritters turn out crispy from the outside, soft and tender from the inside. If you drop the mixture into cold oil, the fritters won’t hold their texture.
  • Do not fry at very high heat – If the heat is too high, the outside will brown too quickly and that means that the fritters won’t cook through. Don’t forget that there are raw eggs in the mixture, so you need to make sure that the fritters and cooked through.
  • Depending on the size of your pan, but I usually fry in batches of 3. If you’re using a smaller pan, fry 2 at a time in a few batches and make sure that your fritters are not touching each other. When frying, gently flatten the fritters with a spatula.
  • Serve warm or at room temperature with sour cream, or yogurt sauce and a cucumber salad (recipes are in the recipe card below).

Nutrition Information

Serving: 1fritter, Calories: 104kcal, Carbohydrates: 18g, Protein: 4g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 31mg, Sodium: 303mg, Potassium: 146mg, Fiber: 1g, Sugar: 2g, Vitamin A: 175IU, Vitamin C: 4mg, Calcium: 17mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

Crispy Corn Fritters Recipe - Little Sunny Kitchen (2024)


Why are my fritters not crispy? ›

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.

Does baking soda make fritters crispy? ›

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Why are my corn fritters falling apart? ›

Don't stack them on each other, as they will likely steam and soften. Why are my corn fritters falling apart? If using frozen or canned corn, drain well to eliminate excess moisture.

How do you make fritters less soggy? ›

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

What makes batter more crispy? ›

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy.

What makes frying more crispy? ›

The perfect temperature for frying foods is 375°F (190°C). This temperature provides the ideal combination of heat and oil saturation to achieve a crispy, golden-brown texture. However, some recipes may require higher or lower temperatures depending on the type of food being fried.

What ingredient makes things crispy? ›

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

Can I use cornstarch instead of flour for fritters? ›

You can also use cornstarch/cornflour, or tapioca flour, instead. Of course, you can certainly just use all-purpose flour, but the fritters will not be as crispy.

How can I thicken my fritter batter? ›

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.

Why do you put baking powder in fritters? ›

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

What is the purpose of the egg in fritters? ›

Alternatively, don't use them at all. The eggs are there with the flour to bind the fritters together, and to make the fritters rise a little, but they're not absolutely necessary where cheese will melt and act as binding.

Why are my potato fritters soggy? ›

If your potato fritters are soggy, it's likely because too much liquid remained in your vegetables or the oil and skillet weren't hot enough. A hot skillet with hot oil is how you keep potato pancakes crispy.

Why are my vegetable fritters soggy? ›

Why Are My Vegetable Fritters Soggy? The most common reason that fritters get soggy is due to cooking them in oil that isn't hot enough. So first make sure that you use just enough oil to cover the surface of your skillet.

Why did my apple fritters get soggy? ›

If the oil gets too hot, the fritters burn before they cook on the inside. If the oil is too cool, the fritters absorb all the oil and end up soggy. Use a probe thermometer to monitor the temperature while cooking and let the oil heat back up between frying batches of fritters.

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