Corn Fritters Recipe

ByElena Hart June 27, 2026June 27, 2026

Introduction

Corn fritters are crispy, golden bites bursting with sweet corn flavor, perfect for snacking or as a side dish. This recipe makes light, tender fritters with a dusting of confectioners’ sugar for a touch of sweetness. They’re easy to fry up and always a crowd-pleaser.

A white plate holds a pile of six golden brown fritters with a rough, uneven texture, showing small crunchy bumps and some visible bits of corn inside. The fritters are stacked in a pyramid shape, with some powdered sugar falling gently onto them, creating a thin white dusting that covers the tops and sides. The plate rests on a white marbled surface, and the background is a smooth, dark gray color, which makes the bright fritters stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups neutral oil, divided
1/2 cup (60 g) all-purpose flour

1/2 cup (56 g) cornstarch
1 Tbsp. (12 g) granulated sugar

1 tsp. (4 g) baking powder
3/4 tsp. kosher salt

2 large eggs
1/3 cup whole milk
4 ears of corn, shucked, kernels removed (about 3 1/2 cups)

Confectioners’ sugar, for serving

Instructions

Step 1: In a large heavy pot fitted with an instant-read or deep-fry thermometer, heat all but 1 tablespoon of the oil over medium-high heat until the thermometer registers 375° F.
Step 2: Meanwhile, in a small bowl, whisk together the flour, cornstarch, granulated sugar, baking powder, and kosher salt.

Step 3: In a large bowl, whisk the eggs, milk, and reserved 1 tablespoon of oil. Add the corn kernels and stir to coat evenly. Fold the dry ingredients into the corn mixture until just combined.
Step 4: Working in batches and using a 1 1/2 tablespoon cookie scoop, drop heaping scoops of batter carefully into the hot oil. Fry the fritters until deep golden brown, about 3 to 4 minutes. Use a spider or slotted spoon to transfer fritters to a paper towel-lined plate to drain.
Step 5: Transfer the fritters to a serving platter and sprinkle generously with confectioners’ sugar before serving.

Tips & Variations

For extra flavor, add finely chopped green onions or a pinch of smoked paprika to the batter.
Use fresh or frozen corn kernels; if using frozen, thaw and drain well before mixing.
Serve fritters with a dollop of sour cream or a spicy dipping sauce for a savory twist.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium heat or in a toaster oven to maintain crispiness. Avoid microwaving, as this can make them soggy.

How to Serve

The image shows a close-up of a white round plate piled with five golden brown fritters that have a rough, crispy texture. Each fritter is irregularly shaped with bumps and crispy edges, and they are stacked in a small heap. White powdered sugar is being sifted over the fritters, covering their tops and parts of the plate beneath, with sugar falling mid-air visible around the pile. The plate sits on a dark surface with a white marbled texture in the background. The overall lighting highlights the fritters' crunchy texture and warm color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these fritters instead of frying?

While these fritters are best fried for a crispy exterior, you can bake them at 400° F on a greased baking sheet for 15-20 minutes, turning halfway through. They won’t be quite as crisp but will still be tasty.

What oil is best for frying corn fritters?

Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. Avoid olive oil as it has a lower smoke point and can affect flavor.