These Sweet Corn Fritters are everything I love about summer packed into one crispy, golden bite. With fresh corn kernels, creamy feta, a touch of spice, and a crispy exterior, they strike the perfect balance between savory and sweet. Whether I’m serving them at brunch, as an appetizer, or just snacking straight from the skillet, these fritters never disappoint. They’re easy to whip up and made with simple ingredients, yet packed with flavor and texture.
Why You’ll Love This Recipe
I love that these corn fritters come together quickly with ingredients I usually have on hand. The batter is easy to mix, and they cook up beautifully golden in just minutes. They’re crispy on the outside, soft on the inside, and the little pops of sweet corn in every bite are seriously addictive. The combination of cornmeal and corn kernels adds depth, and the feta cheese gives it a creamy, tangy twist. Whether I serve them with sour cream, hot honey, or eat them plain, they’re always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 corn cobs (shaved)
½ tsp baking powder
¼ cup all purpose flour
2 Tbsp yellow cornmeal
½ tsp salt (divided)
¼ tsp black pepper (freshly cracked)
⅛ tsp cayenne pepper
1 Tbsp corn starch
1 egg
2 Tbsp heavy cream
½ cup feta cheese (crumbled)
3 green onions (sliced)
½ cup cooking oil
Directions
I start by shucking the corn and carefully shaving off the kernels. Each cob gives me about a cup of kernels. In a large bowl, I whisk together the dry ingredients: baking powder, flour, cornmeal, salt, pepper, cayenne, and cornstarch.
Next, I stir in the egg and heavy cream until a paste forms. Then I fold in the corn kernels, crumbled feta, and sliced green onions until everything is well combined.
I heat the oil in a large skillet over medium-high. Using a 1-ounce cookie scoop, I portion out the batter, flattening each fritter slightly in the pan. I fry them for about 3 minutes per side, until golden brown and crisp.
Once done, I transfer them to a paper towel-lined sheet to drain and sprinkle with the remaining salt before serving.
Servings And Timing
This recipe makes about 7 servings, with each serving consisting of roughly three 1-ounce fritters.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
Sometimes I like to mix things up by adding shredded zucchini (just be sure to squeeze out excess moisture), or diced red bell pepper for a little color and sweetness. If I want a smokier flavor, I swap feta for smoked gouda. For extra heat, I’ll throw in some finely diced jalapeños or a dash more cayenne.
Storage/Reheating
Once cooled, I store leftover fritters in an airtight container in the fridge for 3–4 days. They reheat beautifully in a skillet or air fryer, which brings the crispiness right back. If I’m in a hurry, the microwave works too, though they’re softer that way. I can also freeze them for up to 3 months—just thaw overnight in the fridge before reheating.
FAQs
1. How Do I Prevent My Fritters From Falling Apart?
I make sure the batter is thick enough to hold together by mixing well and not skipping the corn starch. Pressing them gently when placing in the pan helps, too.
2. Can I Use Frozen Corn?
Yes, I use frozen corn when fresh isn’t available. I thaw it completely, rinse it, and pat it dry very well to avoid splattering during frying.
3. Can I Make These Fritters Gluten-Free?
Absolutely. I replace the all-purpose flour with a 1:1 gluten-free flour blend and double-check that my cornmeal is certified gluten-free.
4. What Sauces Go Well With Corn Fritters?
I love them with sour cream, hot honey, or a creamy comeback sauce. A spicy aioli or avocado crema also works great.
5. Can I Bake These Instead Of Frying?
While they won’t be quite as crispy, I can bake them at 400°F on a greased baking sheet for about 15–20 minutes, flipping halfway through.
Conclusion
These Sweet Corn Fritters are a summer favorite I come back to again and again. They’re simple to make, full of flavor, and the perfect way to enjoy fresh corn in a fun and unique dish. Whether I serve them as a snack, side, or part of a weekend brunch, they always disappear fast. I hope they become a seasonal go-to in your kitchen just like they are in mine.
