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!
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!!
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!
What you need to make really great, crispy corn fritters
Here’s what you need to make these 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:
Inverted ramekin in a large bowl; or
a bundt pan!
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!
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).
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:
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
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:
Nutrition Information:
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!
Life of Dozer
This was not me! (I just laughed and took the photo)
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?
Hi Gale – I haven’t held the batter overnight. I think the baking soda might lose its effectiveness though. N x
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! 🙂
I have made these for my family a few times now and they are always popular. Today was the first time I have used fresh corn and the difference in flavour was unbelievable. We don’t eat coriander but used parsley instead. I made a serving for 10, I am 1 of 5 people and they all went.
Thank you for a great recipe.
You are most welcome, Anita! N x
Just made it for lunch, and my husband ate 7 😂. Can’t blame him, because it was that good. Thank you Nagi.
I love the generous ratios of green flavours and corn to the lower amount of batter. So flavoursome! I added some chilli flakes for a bit of a hit. Served with cream cheese, avocado and hot smoked salmon. It was perfect. Thanks for another fab, ever reliable recipe!
I made these for brunch yesterday – id say it’s about the 20th time I’ve made them -i love corn fritters, but this recipe is by far the best I’ve ever come across -thankyou, thankyou Nagi
Corn fritters are my go-to cafe order but I think I’ll have to find something new now that I can make these at home! Even better than some cafes which get the batter/corn ratio totally wrong! Thanks so much for another great recipe, Nagi.
Delicious, the best corn fritters I have EVER eaten. And super quick & easy.
Thank you Nagi
I suck at cooking and they were still delicious. Another winning recipe from the lovely Nagi (making me look like I have skills since I discovered her blog)
I am trying to cook ahead for a party.
Would I be able to freeze these?
If I can, will they be crispy when heated in the oven on the day?
OMG these were the best fritters I have ever made. I made them with fresh corn and leftover roast pork. Followed the recipe other than adding g the product and they were crunchy and not floury, just perfect. I will only use this recipe for fritters from now on. Thanks Nagi.
Sorry auto correct, “pork” not “product”
Another wow recipe except my mixture was a bit more runny than the video pic.. I added 1 grated zucchini could this have been the culprit? (-;
Hi Helen, yes that was definitely why your mixture was wet – zucchini is full of water! N x
Happy New Year Nagi and Dozer! These are the BEST!! You make cooking fun and easy and fail proof. Thank you for your effort which helps us put delicious food on our tables.
Carolyn x
PS. I recommend you to everyone.
Wow Nagi, these are fabulous, loved by everybody when served as a starter on Mothers day (UK). I made a sweet chilli and creme fraiche dip to go with them (2 parts sweet chilli sauce to 1 part creme fraiche) and it was gorgeous with the fritters. Thank you for yet again another marvellous recipe! Sarah x
I love corn fritters but most don’t cut it -they are floury, pasty and heavy -these are the best -light and crispy not doughy or soggy at all – made as per instruction -they are the bomb!!!
Corn fritters are my jam. And these. Wow🤩. Amazing. Thanks Nagi for yet ANOTHER fabulous recipe
5 ✨
I just had corn fritters for breakfast at the waterfront cafe in Churchpoint and they were so delicious it inspired me to find a great recipe to make my own. Of course I found your recipe which looks terrific. I’m looking forward to making yours to see how they compare.
Hi Nagi, can these be frozen? Thanks
Nagi, you’ve done it again.
Two recipes in 24 hours <3
Made these tonight with what I had on hand – canned corn dried on paper towels and chopped pickled jalapeños instead of coriander. The technique is brilliant Nagi, the fritters were delicious and crispy. Can’t wait to make them with fresh corn and coriander.
My first time making corn fritters and this recipe did not disappoint ^_^ so delicious