These easy corn fritters are delightfully crispy and filled with lively fresh flavors. After they sizzle on the stove, serve them hot with a zesty, creamy, yet spicy jalapeño yogurt sauce and enjoy as a summer appetizer or dinner.
I originally published this recipe in 2016 and have since updated the photos and added a few more success tips.
Crispy and golden, loaded with sweet corn, and bursting with fresh herbs and a little kick of spice, these flavorful corn fritters will steal the show at any summertime meal. Paired with a simple yogurt sauce, these fritters are a must-make every summer when fresh corn is in season. (And fear not, when corn isn’t in season, you can make them with frozen or canned corn.)
One reader, Katriona, commented: “These were awesome! I have a lot of vegetarian friends and made these for a dinner party the other night. They inhaled them! Thanks for another fabulous recipe, Sally! ★★★★★“
These Corn Fritters Are:
- Made in 1 bowl
- A little sweet, a little savory, a little spicy
- Vegetarian & served with protein-packed Greek yogurt dip
- Bursting with fresh garden ingredients like bell pepper, cilantro, and green onion
- Served as a side or main dish, or you can shape them smaller to make a party appetizer
- Customizable to your taste, just like these zucchini fritters and these zucchini sweet potato fritters
- Freezer-friendly
Ingredients You Need + Possible Substitutions:
These corn fritters pack a flavorful punch. The mixture is incredibly versatile, so customize it to your taste preferences. Here are some notes and suggestions you might find helpful:
- Corn: You can use canned corn, frozen corn, fresh corn—whichever you have on hand. For even more flavor, I recommend using roasted or grilled fresh corn, scraped off the cob. Roasting/grilling is an extra step, but it adds excellent flavor.
- Flour: The flour is a nonnegotiable because it helps bind the ingredients together. You can use all-purpose flour, whole wheat flour, or even a gluten free flour blend. (I have not tested these with almond flour or oat flour.)
- Bell pepper: Fresh bell pepper adds color, flavor, and texture. If you don’t have bell pepper, you can skip it.
- Jalapeño: Leave out the jalapeño if you don’t like spice, or increase the amount for more spice. I prefer a medium heat level—1/2 jalapeño is the perfect amount for my taste, but adjust to yours.
- Flavor: Cilantro, green onions, honey, and garlic work so well together. Sometimes I add a little more cilantro just because I love it, but customize the ingredients to your liking. If you don’t have cilantro, you can use fresh basil, dill, or parsley.
- Salt, Pepper, & Smoked Paprika: For even more flavor. Definitely do not skip the salt.
- Eggs: Eggs keep the fritters intact when you cook them. I have not successfully tested an egg-free version, but let me know if you do.
- Oil: I usually use extra virgin olive oil, but you can use your preferred type of oil such as vegetable oil, avocado oil, or coconut oil. You could also use butter.
To make the fritters, mix all of the ingredients together in 1 bowl. Set it in the refrigerator as you heat your pan with oil.
Success Tip: A slightly cold fritter mixture holds shape better when cooking.
Success Tip: Pan-fry the fritters in a little oil. You only need enough oil to cover the bottom of the pan. Cook them for about 3 minutes on each side.
I usually use a 12-inch cast iron skillet (<–this is the one I use and recommend).
Spicy Jalapeño Yogurt Sauce
Like my recipe for zucchini fritters, I like to whisk up a quick and easy sauce/dip to serve alongside these hot fritters. It reminds me a little of the Greek yogurt herb dressing I use on my chicken pasta salad. You probably already have most of these ingredients in your kitchen, and some are repeated in the fritter mixture (herbs, jalapeño, salt, pepper). Whisk everything together and store in the refrigerator until you’re ready to serve it.
Serve the fritters with the sauce, plus some flaky sea salt and more chopped cilantro, if desired.
I do not recommend baking the fritters because they tend to over-spread and lose all that delicious crisp.
I usually reheat them in an air fryer as noted in the recipe below. But to cook them initially in the air fryer, I would be cautious. I find they fall apart pretty easily and aren’t nearly as crispy. If you want to try it yourself, grease the air fryer and drizzle the tops of the uncooked fritters with a little olive oil.
You can serve corn fritters at breakfast instead of hash browns, or enjoy as a light lunch or dinner alongside fresh green salad, zucchini casserole, grilled vegetables, or pasta salad. Or roll them up in a wrap with some greens, black beans, and/or chopped tomatoes, and dip in the sauce. You can also serve them as a side dish with baked chicken meatballs, crab cakes, or honey chipotle salmon. See more main dish suggestions below.
One ear of corn usually yields around 3/4 cup of kernels, so you’ll be safe with 5 ears of corn. (Just in case the ears of corn are on the smaller side.)
What to Serve With These Corn Fritters
These corn fritters have a flair of southwestern-style flavor and make a satisfying side for:
- Creamy Cilantro Lime Chicken
- Southwest Chopped Chicken Salad
- Black Bean Burgers
- Creamy Chicken Pasta Salad
- Jalapeño Pepper Jack Turkey Burgers
The recipe yields a large batch, and the leftovers make for quick lunches and dinners during the week (plus, they freeze beautifully). For more fresh inspiration, check out this list of 20+ summer dinner ideas. Hope you enjoy.
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Corn Fritters (with Zesty Greek Yogurt Sauce)
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 35 minutes
- Yield: about 15 fritters
- Category: Appetizer
- Method: Cooking
- Cuisine: American
Description
Enjoy hot and crispy corn fritters with a zesty, creamy, yet spicy Greek yogurt sauce. This recipe is really easy, and makes for a wonderful vegetarian meal or side dish. Feel free to adjust the seasonings and herbs to your liking. See recipe Notes.
Ingredients
Jalapeño Greek Yogurt Dip
- 1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
- 2 Tablespoons (30ml) olive oil
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon lime juice
- 1/4 teaspoon garlic powder
- 1/2 of a jalapeño, finely chopped (seeds and ribs removed)
- 1/8 teaspoon salt, or more to taste
- freshly ground black pepper, to taste
Fritters
- 3 cups cooked corn kernels (from about 4–5 cooked ears of corn – see Note)
- 1 cup (125g) all-purpose flour or whole wheat flour
- 1/2 cup (80g) finely chopped bell pepper (any color)
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped green onion
- 1/2 of a jalapeño, finely chopped (seeds and ribs removed)
- 2 teaspoons honey
- 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
- 3/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon freshly ground black pepper
- 2 large eggs, beaten
For Cooking & Serving
- 2 Tablespoons (30ml) olive oil (or avocado oil, vegetable oil, or coconut oil)
- optional for garnish: flaky sea salt and chopped cilantro
Instructions
- Make the yogurt sauce: Whisk all of the yogurt sauce ingredients together. Taste, then add more salt and/or some pepper to taste. Cover and refrigerate until ready to serve, or up to 3 days.
- Make the fritters: Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, as you heat the oil.
- Heat the oil in a large skillet over medium heat. Once the skillet is hot, scoop up around 3 Tablespoons of the corn mixture. Place the mixture onto the hot skillet and gently flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes. Flip, then cook for 3 more minutes on the other side. Transfer to a paper towel-lined plate, then repeat with the remaining corn mixture.
- Serve warm fritters with yogurt sauce and optional garnishes.
- Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave, or use an air fryer at 375°F (191°C) for 3–4 minutes. You can also place them on a lined baking sheet and bake at 375°F (191°C) for 8–10 minutes.
Notes
- Make Ahead Instructions: You can make the yogurt sauce up to 3 days in advance. See step 1. You can also prepare the corn fritter mixture up to 24 hours ahead of time. Cover tightly and keep refrigerated. Liquid may begin to pool at the bottom of the bowl during this time. When ready to cook, stir in a sprinkle of flour if needed to help absorb some of the liquid.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Stainless Steel Skillet or Cast Iron Skillet | Flaky Sea Salt
- Corn: Instead of fresh/cooked corn, you can use frozen or canned corn. Thaw and drain the frozen corn, then dab dry with a paper towel. Drain the canned corn and dab with a paper towel.
- Flour: You can use all-purpose or whole wheat flour for these corn fritters. You can also use a gluten free flour blend if needed. I have not tested these with oat flour or almond flour.
- Herbs & Flavorings: Feel free to add or sub in any of your favorites such as basil, parsley, or dill. You can also skip the smoked paprika if desired.
- Eggs: I have not successfully tested an egg-free version, but let me know if you do.
- Oven or Air-Fryer I strongly recommend cooking these on the stove. With the oven, you will lose the delicious crisp. With the air-fryer, I find they fall apart pretty easily and aren’t nearly as crispy. If you want to try it yourself, grease the air fryer and drizzle the tops of the uncooked fritters with a little olive oil. You can reheat them in the air-fryer as mentioned in the recipe instructions.
Nutrition
- Serving Size: 2 fritters (with sauce)
- Calories: 231
- Sugar: 8.9 g
- Sodium: 326.8 mg
- Fat: 10.8 g
- Carbohydrates: 30 g
- Protein: 7.7 g
- Cholesterol: 53.8 mg
I didn’t defrost the sweetcorn before use and the fritters were fine. I name smaller ones becuase they’re fir my 2 year old granddaughter for lunches and tea when she’s with me. I use what I have in the fridge, usually leeks and pointed peppers instead of spring onions. They always turn out tasty. I’m planning on trying grated carton and sweetcorn next time. Thank you for a great recipe
Question about the honey:
Can I substitute or leave it out? I’m wanting to make this so that my 11 month old can eat it too.
Can’t wait to try it, thanks!
Hi Danika, you can leave it out. Or sub with regular granulated sugar.
Made tonight for a heavy appetizer get together and everyone loved them. Used a huge skillet and cooked 7-8 at a time and was done in 15 minutes – kept them warm in oven for about 10 minutes while finishing them all up. Great flavor and we really loved the jalapeno yogurt dip.
These are delicious! Mine are not perfectly round and smooth on both sides. I flattened them with a spatula as directed but the surface was still uneven around the edges so they did not cook evenly. I thought perhaps my batter was not thick enough but I followed the recipe precisely. Any suggestions?
Hi Susan, was your batter cold before going into the skillet? A slightly cold fritter mixture holds shape better when cooking. We’re glad you enjoyed them!
Made them for a dinner party they were a complete hit and my husband said put this on the rotation which is a tremendous compliment to Sally!!
These were excellent even without the sauce!
This was awesome! I have a lot of vegetarian friends and made these for a dinner party the other night. They inhaled them! Thanks for another fabulous recipe Sally!
Hi Sally. Love your recipes. Your corn fritters is quite similar to our Indian pakodas. We also make pakodas using corn and other ingredients but we don’t put egg and flour. Instead we use chickpea flour. It binds the ingredients. Once again thanks a lot for lovely recipes
I love learning about this, thank you for sharing! I’m interested in trying these with chickpea flour, and finding a recipe for pakodas!
Oh my gosh this was so good! The sauce makes spectacular. Thank you for this one.
Made the mistake of halving recipe, don’t do it. Love them
I made these today. They were really delicious. I did a few substitutions (syrup for honey, dried cilantro for fresh). Everyone loved them.
Hi Sally!
I’m excited to try this recipe for Thanksgiving. Is it possible to make the fritter batter the day before and refrigerate until ready to fry?
Many thanks!
Jo
Hi Jo, That should work – however the cooked fritters reheat beautifully under a broiler for just a few minutes which may be easier! See the recipe notes for details.
I added peas with it as I did not have enough corn…which usually have in my freezer…because it comes in so handy for many recipes. Haven’t made them yet ..about 20 minutes I expect these will be very tasty…also thought to add some black beans. Looks good thank you for this recipe..I will create it often
With online recipes it’s a hit or miss, so honestly I was a bit skeptical at first. But they were yummy!!! I added very little jalapeno (maybe a quarter of a small one — not a lover of spicy food), and really loved the slight piquant taste it gave together with cilantro. Will add more jalapeno next time. Thank you for a tasty and simple recipe!
Sally’s recipes are never hit or miss! These are great as are all of her recipes.
Can you bake these?
Wondering if you have ever added sweet potato into these? I saw that your zucchini fritters have shredded sweet potato and was thinking of trying it in these…
Hi Andrea, I haven’t. But you can certainly add 1/2 – 3/4 cup shredded sweet potato if you’d like. No other changes to the recipe.
What if I can’t ‘t eat jalapenos. How can I modify this recipe and still have it taste good?
Hi Susan! You can simply leave out the jalapeño in both the dip and the fritters. Still plenty of flavor.
First time making these, and they were a big hit. All gone in one sitting. Will definitely make these again.
These. Are. AMAZING. They are so flavorful — the balance of flavors is spot on. The recipe itself and the direction was great. My husband and I love them. Perfection. Thank you for sharing this killer treat.
Just made these with half corn and half black beans, every single part is absolutely delicious!
Holy moly, I made these yesterday and they are SO GOOD. I added some chili canned tuna to add a bit more sustenance (I was looking to make them into a super easy pack and go lunch) and shoot I had trouble saving some in the fridge! That dipping sauce though… definitely need to double it 😉 I like my dipping sauce with a bit of corn fritters 🙂
I made these and the family inhaled them. I used a 1-1/2″ cookie scoop to scoop the batter which made 15 beautiful fritters. The yogurt sauce sent them over the top. Thank you, Sally for your super recipes and lovely pics.
This Recipe is sooooo good! The dipping sauce really makes the recipe and is delicious. Instead of jalapenos I put cilantro and it tasted just as good for someone who doesn’t like spice in their. Defiantly recommend it! Thanks!
This is probably the quickest I have ever made a recipe! In my defense, who doesn’t have a can of corn in their pantry or a bag in their freezer? Thus, corn fritters were easy to make for a quick and simple dinner tonight! I halved the recipe and found that one egg wasn’t really enough. Maybe it was too small…so I added a second and that really helped the corn kernels adhere to each other better. These were SO TASTY! I topped them with Greek yogurt but also a sprinkle of Parmesan cheese and hot sauce (because that is how I like to eat corn on the cob) and they were perfect♥ Also, this is a bazillion times better than those oily dough balls that we know as conventional corn fritters–especially because these could arguably pass for a meal 😉 I’d been hoping for a recipe like this from you so thanks a bunch, Sally!! 🙂