Old-Fashioned Corn Fritters
Crispy on the outside, soft and fluffy on the inside, these Old-Fashioned Corn Fritters take me back to my grandmother’s kitchen every single time. I remember the sound of hot oil bubbling as she dropped spoonfuls of the golden batter into the skillet, the sweet smell of corn filling the room. These fritters are pure comfort food, the kind you crave on slow weekends or when you need a little culinary nostalgia.
I’ve always loved the simplicity of this recipe. It doesn’t ask for much, just a few pantry staples and fresh or canned corn. But the result is so satisfying: savory, slightly sweet, with a delicate crunch that gives way to a soft, corny interior. They’re the kind of snack you can eat hot off the pan or pile onto a plate with your favorite dip.
Over the years, I’ve experimented with different versions, but I keep coming back to this old-fashioned classic. Whether I’m serving them as an appetizer, a side dish, or even a brunch treat, they never fail to get devoured in minutes.
Why You’ll Love This Old-Fashioned Corn Fritters Recipe
These fritters hit all the right notes: golden crisp edges, bursts of juicy corn kernels, and that nostalgic taste of home cooking. They’re incredibly quick to prepare, fry up in no time, and are endlessly versatile. You can keep them vegetarian or spice them up with herbs, scallions, or cheese. Plus, they pair wonderfully with sauces, soups, or a hearty breakfast plate. If you’re looking for a comforting, crowd-pleasing recipe with a timeless touch, this is it.
How to Make the Old-Fashioned Corn Fritters (Step 1, 2, 3…)
Step 1: Prepare the Batter
In a large mixing bowl, combine all-purpose flour, baking powder, salt, and a hint of sugar. In a separate bowl, whisk together eggs and milk until smooth, then pour the wet mixture into the dry ingredients. Stir until just combined, being careful not to overmix. Fold in the corn kernels (fresh, canned, or frozen and thawed) and optional additions like chopped scallions or shredded cheese.
Step 2: Heat the Oil
Pour a generous amount of oil into a heavy-bottomed skillet or frying pan and heat it over medium-high heat. To test if the oil is ready, drop a tiny bit of batter into it; if it sizzles and rises, you’re good to go.
Step 3: Fry the Fritters
Using a spoon or small ice cream scoop, drop dollops of batter into the hot oil, flattening them slightly with the back of the spoon. Don’t overcrowd the pan. Fry for 2–3 minutes on each side until golden brown and crispy.
Step 4: Drain and Serve
Transfer the cooked fritters to a paper towel-lined plate to remove excess oil. Let them cool slightly before serving hot with your favorite dipping sauce.
Recipe Variations and Possible Substitutions
There’s plenty of room to play with this recipe. If you’re aiming for a more savory twist, add minced garlic, diced jalapeños, or smoked paprika to the batter. For a richer version, fold in grated cheddar or crumbled feta. Want to go gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking mix. Dairy-free? Use a plant-based milk alternative. You can also use creamed corn instead of whole kernels for a smoother texture and more intense corn flavor. These fritters are forgiving and flexible, so don’t hesitate to get creative!
Serving and Pairing Suggestions
These Old-Fashioned Corn Fritters are endlessly versatile when it comes to serving. I love them hot and fresh out of the pan, with a dollop of sour cream or a drizzle of spicy aioli. They also pair beautifully with a side of honey butter for that irresistible sweet-and-savory combination. If you’re planning a brunch spread, serve them alongside poached eggs and a fresh garden salad for a satisfying and colorful plate. For dinner, they make a perfect side to grilled meats, roasted veggies, or a hearty bowl of chili.
Storage and Reheating Tips
If you happen to have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to three days. To reheat, I recommend placing them on a baking sheet and warming them in the oven at 350°F for about 10 minutes. This helps them crisp up again without getting soggy. Avoid microwaving, as it can make them rubbery. If you want to freeze them, lay the cooled fritters in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe bag. Reheat from frozen in a 375°F oven until warmed through and crispy.
Frequently Asked Questions
How do I keep corn fritters from falling apart?
Make sure the batter is thick enough to hold its shape. If it seems too runny, add a bit more flour. Also, avoid flipping them too early while frying; let the underside set first.
Can I use canned corn?
Yes, canned corn works well! Just be sure to drain it thoroughly to avoid excess moisture in the batter.
Are these fritters sweet or savory?
They’re mostly savory with a slight sweetness from the corn. You can tip the flavor either way by adjusting the sugar or adding more savory ingredients.
Can I bake them instead of frying?
Frying gives the best crispy texture, but you can bake them at 400°F on a greased baking sheet. They won’t be as crisp but will still taste great.
What sauce goes best with corn fritters?
Spicy aioli, ranch dressing, sour cream, or even maple syrup if you want something sweet. They’re perfect for dipping!
Related Recipe You’ll Like
If you love these Old-Fashioned Corn Fritters, then don’t miss out on trying my crispy Zucchini Fritters. They have a similar golden crunch and are packed with fresh garden flavor. Or give my Cheddar Jalapeño Cornbread Muffins a go—they offer a spicy, cheesy twist on a Southern classic. And for another deep-fried delight, my Sweet Potato Tots are a must-try. You can find them all on my site under the Appetizers or Sides category.
Save and Share This Recipe for Later
This is one of those recipes you’ll want to come back to again and again, so don’t forget to save it! Pin this recipe to your favorite board on Pinterest so it’s always within reach. Share it on Facebook, send it to a friend who loves comfort food, or tag me on Instagram when you make it. I absolutely love seeing your creations and sharing in your kitchen moments!
Old-Fashioned Corn Fritters
Old-Fashioned Corn Fritters are a beloved comfort food made with sweet corn kernels folded into a simple batter, then pan-fried to golden perfection. These fritters are crisp on the outside, tender on the inside, and deliver a nostalgic flavor of home-cooked goodness. Whether served as a snack, side dish, or party appetizer, these fritters are easy to make, crowd-pleasing, and adaptable with ingredients like cheese, herbs, or spices. Ideal for quick weeknight meals or leisurely weekend brunches, this recipe is a must-have for any comfort food lover.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar (optional)
- 2 large eggs
- 1/3 cup milk
- 1 1/2 cups corn kernels (fresh, canned, or thawed frozen)
- 2 tbsp chopped scallions or herbs (optional)
- 1/2 cup grated cheddar or feta (optional)
- Vegetable oil, for frying
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, whisk eggs and milk until combined. Pour into the dry ingredients and mix until just combined.
- Fold in the corn, scallions, and cheese if using.
- Heat a skillet with enough oil to coat the bottom over medium-high heat.
- Drop spoonfuls of batter into the hot oil and slightly flatten. Fry 2–3 minutes per side until golden.
- Remove and drain on paper towels. Serve warm with your choice of dip.
Notes
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Add chopped jalapeños or smoked paprika for extra flavor.
- Use sour cream, spicy mayo, or maple syrup for dipping.
- To freeze, cool fritters fully and store in a single layer in freezer-safe bags.
- Reheat in oven at 375°F for best crispiness.
