These homemade corn fritters are made with just the right balance of flavors, plus they’re so simple to put together. In only 15 minutes you can enjoy this healthy appetizer that will leave your mouth watering for more. Quick and easy corn fritters are made with just a few ingredients and come together for a great way to serve sweet corn as a side dish.
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I love the late summer season for one thing: corn season. I can’t get enough of this delicious, juicy vegetable. When it’s in season and you’re craving some fresh fritters with your meal this recipe really hits the spot. It just takes four ingredients to make these little gems.
Make This Corn Fritter Recipe Year-Round
The best part about this recipe is that it can really be made year-round. They can be made with fresh, frozen, or canned corn. However, our preference is to make these with fresh corn.
These corn fritters are crispy cakes cooked to a golden-brown perfection. An easy side dish that is the perfect way to showcase summer corn. I’m always looking for unique and exciting ways to serve vegetables.
Some people call these hush puppies.
How do you Make Crispy Corn Fritters?
This recipe is extremely easy to make as it uses just four ingredients for the corn mixture.
Corn. Fresh is best, but frozen and canned corn will also work with this recipe. Just make sure to drain off any excess liquid
Pancake Mix. Any kind of complete pancake mix. I do have a preference and I will have a link to our favorite mix in the recipe card.
Eggs. The eggs help bind everything together.
Beer. Any light-colored ale will work. Do not worry about the alcohol as that cooks out during the cooking process.
That’s it for the ingredients.
So, how do you make these delicious crispy corn cakes?
Add the pancake mix to a bowl along with the lightly beaten eggs and beer. Mix to combine. Let the batter rest for approximately 5 minutes to activate the beer with the batter.
Cut the corn off the cob and add that to the batter. Stir to combine.
Heat oil in a skillet and drop batter one tablespoon at a time in the hot oil.
Cook 1-2 minutes on each side until they are golden brown.
Remove from the oil and drain any excess oil on a paper towel.
Recipe Pro-tips
Make sure not to overcrowd the frying pan. I generally fry 4 or 5 pieces at once.
Do not use a deep fryer for this recipe. If you try and drop spoons of this corn fritter batter into the oil, it will break apart. Therefore, just add about 1 cup of vegetable oil to a skillet. Then when the thick batter is added it stays together and makes a nice little disc.
To keep the fritters crispy and warm while frying all of them, place them on a sheet pan lined with paper towels and a wire rack placed on top. Place the corn fritters on the rack and place in an oven that is set on warm 180-200 degrees Fahrenheit.
Make sure that the oil is hot before beginning to fry. If you do not have a thermometer, you can check the oil by dropping a little batter into the oil. If the batter starts to bubble, the oil is hot enough to start frying. The oil should continue to bubble when frying the fritters.
What to use if you don’t have pancake mix. 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon sugar, and 1 teaspoon salt.
Swap out the beer for lemon-lime soda. This will also add to the light and bubbly the batter.
Add other flavors to the corn cake appetizer. Try adding a bit of sliced green onions, shredded cheese, or cooked bacon. They make delicious appetizers, and your guests are sure to rave about these little bites.
How to Cut Corn off the Cob
Since fresh corn is often the first choice for these amazing appetizers, it is good to know how to get the corn removed from the cob with ease.
I use a knife to slice the kernels off the cob. You can either lay the ear on its side or stand the corn up on a cutting board. Either way works nicely to get the kernels removed. I generally hold the ear upright and slice with a knife down the side of the corn. Give the corn a turn and repeat the process working around the ear of corn until all the kernels have been cut off. The same process works with the corn on its side.
If you prefer, there are corn strippers that you can purchase that are made specifically for this job. I have a small kitchen and try to keep my kitchen gadgets under control and a knife works well for me.
What to Serve with Corn Fritters?
Serve these tender, crispy little fried bites of dough with sweet corn inside with a dollop of sour cream, French dressing, honey, or maple syrup. If you like a bit of heat, try Sriracha Mayo that you can make at home. It takes just four simple ingredients and a few minutes of your time.
Other delicious appetizers to serve your guests. These sausage and cream cheese bites have are packed with flavor and one of my most requested recipes.
Grape Jelly Slow Cooker BBQ Meatballs are easy to make in the with only 3 ingredients and 5 minutes to prep! Take these to a party and they will disappear quickly.
Can you Freeze These Appetizers?
You can freeze corn fritters for up to two months. Place them in an airtight container, or baggie if you prefer.
When you are ready to enjoy, simply thaw and reheat in a skillet with hot oil. Fry for 1 minute on each side.
Storing and Reheating Crispy Fritters
They will last in the refrigerator up to 4 days.
If you are like me and enjoy these crispy the best, go ahead and heat a bit of oil in a skillet and refry for 1 minute on each side. This will get them warmed through and the outside edges will have that lovely crispy texture.
However, you can reheat corn fritters in the oven or air fryer. If you are short on time, the microwave will work, but you will lose that crispy exterior. They will still taste great though.
Corn Fritters
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Kitchen Essentials
Ingredients
- 8 Cups Corn
- 2 Cups Pancake Mix
- 2 Large Eggs lightly beaten
- 1 ½ Cups Beer Pale Light Beer Works Well
text ingredients
Instructions
- Add the pancake mix to a bowl along with the lightly beaten eggs and beer. Mix to combine. Let the batter rest for approximately 5 minutes to activate the beer with the batter.
- Cut the corn off the cob and add that to the batter. Stir to combine.
- Heat oil in a skillet and drop batter one tablespoon at a time in the hot oil.
- Cook 1-2 minutes on each side until they are golden brown.
- Remove from the oil and drain any excess oil on a paper towel.
Your Own Private Notes
Video
Notes
Recipe Pro-tips
Make sure not to overcrowd the frying pan. I generally fry 4 or 5 pieces at once. Do not use a deep fryer for this recipe. If you try and drop spoons of this corn fritter batter into the oil, it will break apart. Therefore, just add about 1 cup of vegetable oil to a skillet. Then when the thick batter is added it stays together and makes a nice little disc. To keep the fritters crispy and warm while frying all of them, place them on a sheet pan lined with paper towels and a wire rack placed on top. Place the corn fritters on the rack and place in an oven that is set on warm 180-200 degrees Fahrenheit. Make sure that the oil is hot before beginning to fry. If you do not have a thermometer, you can check the oil by dropping a little batter into the oil. If the batter starts to bubble, the oil is hot enough to start frying. The oil should continue to bubble when frying the fritters. What to use if you don’t have pancake mix. 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon sugar, and 1 teaspoon salt. Swap out the beer for lemon-lime soda. This will also add to the light and bubbly the batter. Add other flavors to the corn cake appetizer. Try adding a bit of sliced green onions, shredded cheese, or cooked bacon. They make delicious appetizers, and your guests are sure to rave about these little bites.Nutrition
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You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.