Savory Corn Fritters Recipe (2025)

What does this mean, "leftover lobster"?? Is this something like leftover wine which I also struggle to understand? :)

Keep these on the smaller side - they’re crispier and brown more evenly. Next time, I’ll add some cilantro & maybe diced jalapeño.

These came out great. Be sure the heat is on medium-low (as mentioned in the recipe). My first batch was cooked on medium-high and the exploding fresh corn kernels got me a few times. The last two batches were much better.

Excellent. Had batter left over, and the corn cakes made days later were just as delicious. Yoghurt is the perfect accompaniment. Make sure there is some sort of hot pepper—cayenne, crushed red, chopped Thai—in the batter.

Been making these all summer with fresh corn and chopped red pepper. Two ears will do. A quarter cup measure makes the ideal scooper for fritters the perfect size for flipping. Great with grilled jerk chicken on a stick. Sour cream with honey, lime juice and zest, olive oil, and S&P on the side.

I used GF flour, increased the baking powder by a half teaspoon and let the batter sit a room temp for about an hour. They were delicious! I don't think one would know that they we GF unless I told them.

Added jalapeños to the batter and topped with sour cream and a squeeze of lemon. Delicious!

I made this with almond flour to lighten it up a bit. Quite good. I made a couple one night then refrigerated the batter and brought it back to room temperature before using the next day. It was even better.

My wife and I love corn fritters, but I have had a terrible time with the kernels exploding, loudly and painfully, in the hot oil, splattering everywhere. Use a splatter shield, eye protection and long sleeves. Not joking! One comment suggested using lower heat, so I'll try that next time.

So yummy! Made with a sour cream, zested lime rind, lime juice, salt, pepper, and cumin sauce on the side.

Yum yum yum! Cut all ingredients in half with no downside. These do cook quickly so watch the heat. Pan fried in a cast iron skillet, browned very fast. But so good! Paired with sautéed sea scallops. Perfect end to Labor Day weekend.

I made this recipe to go with the peach meatball recipe, I would like to tell you all that it was a perfect pairing, but alas every time I drained them they seemed to disappear. Soon with salt and some with sour cream from all my family. I hope to have some of my own next weekend!

I’m added cilantro as suggested by another cook and used green Tabasco instead of cayenne. Half of the recipe made 14 fritters and were delicious reheated for breakfast.

I make a close variant of this, though with a mix of fine cornmeal and flour. I've found the canned corn that's called "crisp" stays more crisp when further cooked than does frozen or sometimes even fresh corn—I assume it's a variety bred to stay crisp even through the high-heat canning process.

Made recipe as is and it was great - it makes a lot of fritters! Nice for breakfast and will see how they freeze.

Can these be frozen?

These are SO delicious and easy. Light and fluffy. I fried them two hours ahead of dinner, then reheated on a tray with a rack for dinner. Will definitely make again.

Made the recipe as written (with frozen, thawed corn) but with ~1/2 tsp more salt. I've made these many times and found from the beginning that the 1tsp of salt wasn't enough. I like to let them cool on racks after a few minutes on a paper towel so they don't get soggy. I like them 2-2.5" and this recipe yielded 26 at that size. They were a huge hit at last night's BBQ (room/outdoor temperature)!

Subbed half onion for scallions - flavorsome and crispy

Feel free to increase the quantity of scallions to your taste—I included at least 1/2 cup if not 3/4 cup—to balance out the cheese and corn. The end result did not taste overwhelmingly like scallions. To portion out the fritters, I used an ice cream scoop (the kind that’s used to portion cookies) to drop the mixture straight into the oil and used a spoon to flatten slightly!

I was inspired by others here to add a full jalapeño and it certainly added a nice kick. Also, I fried the fritters in avocado oil which was nice. This goes well with a lemon-yogurt sauce.

This was a very pleasant discovery I stumbled on in a quest to use what was on hand. I made a half-sized recipe without otherwise deviating much (except for using the kernels from one cooked ear and an almost empty bag of frozen corn). Reading just a few suggestions from other readers has made me eager to try some variations.

Made with precooked kernels and yogurt because I didn’t have milk. I find this recipe super bland.

Took the note about "crisp" canned corn. Added 1 jalapeño and 1/4 of a red pepper, plus some Valentina bc we were out of cayenne. Served with garlic lemon aioli but seems to be missing something

I made these for a party yesterday and was a little unsure of how they would go over (and a little stressed from frying them). They ended up being a HIT. Almost everyone complimented me on these fritters. My friend tried one after I explained what it was and promptly ended up eating three more in a row! I doubled the recipe and refrigerated them overnight, then put them under the broiler the next morning for about 8 minutes to crisp them back up as someone here suggested. Worked like a charm!

Delicious! Lovely contrast of textures between the light cheesy batter and the sweet corn kernals. I used frozen corn and added some minced pickled jalapenos. Made half the recipe with all the ingredients at room temperature and fried 2 batches of 5 fritters in a 10” cast iron pan kept on the low side of medium with a minimal amount of canola oil. Didn’t have an exploding corn problem but was ready with a splatter guard. They fry quickly and stay together. They are good hot, room temp, or cold.

Made those as appetisers and served them with plain yogurt mixed with the zest of one lemon. Instead of the cayenne pepper in the batter I added a diced green serrano chilli pepper. I had enough dough to make at least 24 fritters. They were delicious, no exploding corn! We had few fritters leftover that the kids brought in their lunches the next day!

Awesome recipe! For those of us who cannot eat 18 fritters because of being 1 or 2 people around the table, the recipe divides well!

I made 1.5 of a recipe and got 30 fritters for a party. They were a huge hit. The seasoning is very adjustable.

I love corn fritters and this is an excellent recipe. The low-to-medium heat is key for a tender fritter without popping corn kernels. I loved the rich cheddar flavor and the cayenne.