Fresh from the Kitchen: Recipes & Food Inspiration

Key takeaways

Sauté corn and veggies until softened, add garlic, then set aside before folding into the batter.
Whisk dry ingredients, stir in buttermilk and egg, then gently fold in the sautéed mixture and cheese.
Fry small scoops in hot oil (about 365°F) in a cast iron skillet; flip once golden, fry in batches, boos.
Cool completely, then store airtight: fridge up to 3 days, freeze up to 2 months; reheat in a air fryer or oven, avoid microwave, y'all.

Corn fritters are one of those Southern staples that just feel like home to me, boos. I can put a hot batch on the table and baby, they are GONE before I know it! Mine are loaded with sweet corn, peppers, onion, and a lil cheddar, then fried up with crispy edges and a tender center. I especially love making them when summer corn is poppin. Add a cold dollop of sour cream on top and get into it y’all!

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How to Make Corn Fritters

These step-by-step photos show how to make Southern corn fritters, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Corn Fritters Recipe

1. Sauté the corn and veggies

Corn, onion, green pepper, and garlic sautéing in a skillet on a white marble surface

Add the corn, onion, and green pepper to the skillet and cook until softened. Stir in the garlic and cook until fragrant, then set the mixture aside.

2. Whisk together the dry ingredients

Flour, cornmeal, sugar, baking powder, salt, and cayenne pepper in a glass bowl on a white marble surface

Add the flour, cornmeal, sugar, baking powder, salt, and cayenne to a large bowl and whisk until evenly combined.

PRO TIP: Cutting fresh corn off the cob can have kernels flying all over the kitchen. Stand the cob upright in the center hole of a Bundt pan and slice downward so the pan catches everything. If you don’t have a Bundt pan, a large bowl works too.

3. Add the buttermilk and egg

Fritter batter mixed in a glass bowl on a white marble surface

Pour the buttermilk and egg into the dry ingredients and mix until everything comes together.

4. Fold in the corn mixture and cheese

Shredded cheddar cheese and veggie mixture added to the batter in a glass bowl on a white marble surface

Add the sautéed corn and veggies, then fold in the shredded cheddar until evenly distributed throughout the batter.

5. Scoop the corn fritters batter into the hot oil

Corn fritter batter frying in a cast iron skillet on a white marble surface

Heat the vegetable oil in a cast iron skillet, then scoop in the batter and gently spread each portion into a small pancake.

6. Flip and fry your crispy corn fritters

Golden brown corn fritters frying in a cast iron skillet on a white marble surface

Once the bottoms are golden brown, flip and fry the other side. Drain on paper towels, sprinkle with a little salt, and serve hot with sour cream.

PRO TIP: Drop a tiny bit of batter into the skillet. It should sizzle right away and float up without browning too fast. If it just sits there soaking up oil, wait a little longer!

Full Corn Fritters Recipe

Stack of golden corn fritters on a ceramic plate with corn on the cob in the background

Corn Fritters Recipe

These easy corn fritters are made with fresh corn, onion, green pepper, buttermilk, and cheddar, then pan-fried until golden and crispy. Serve them hot with sour cream!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Cook ModePrevent your screen from going dark

Heat olive oil in a medium skillet over medium heat. Add corn, onion and green pepper, season with a little salt and pepper and cook until softened (about 4-5 minutes) then add garlic and cook for an additional 30 seconds. Set aside.
In a large bowl, add flour, corn meal, sugar, baking powder, salt and cayenne pepper and whisk until combined.
Next add buttermilk and egg and combine with dry ingredients. Fold in sauteed corn and veggies and then add cheese.
Heat enough vegetable oil to cover the bottom of a cast iron skillet or dutch oven skillet and heat until about 365 degrees.
Scoop 2-3 tablespoons of fritter batter to the skillet and spread out like a small pancake and fry until golden brown (about 2 minutes or so) then flip and do the same. Remove from oil and drain on paper towels and sprinkle with salt and serve.

How to Store

Fridge: Let your corn fritters cool completely, then store them in an airtight container in the fridge for up to 3 days.
Freezer: Freeze the cooled fritters in a single layer first, then transfer them to a freezer bag. They’ll keep for up to 2 months.
Reheating: Pop them in a 350°F air fryer, toaster oven, or oven until hot and crispy again. Skip the microwave if you can, boos. It’ll soften up the edges.

Recipe Tips

Pick the best corn. Look for ears with bright green, tightly wrapped husks and plump kernels. Skip any with husks or silks that look super dry.
Don’t overmix the batter. Stir just until everything comes together. Overmixing can make your fritters more dense than tender.
Keep the corn fritters small. About 2-3 tablespoons of batter is plenty. Spread each fritter out a bit so the center cooks through before the outside gets too dark.
Don’t crowd that skillet! Fry in batches, and leave some room between each fritter. Adding too many at once will drop the oil temp and keep them from getting crispy.

Corn fritter dipped into a bowl of sour cream with a fork

Serving Ideas

Recipe Help

Why are my corn fritters soggy?

Your oil is probably too cool. Keep it around 365°F, fry in batches, and pat thawed frozen corn dry before adding it to the batter.

Why are my corn fritters falling apart?

You might be flipping them too soon. Let that first side get golden and set before you go in with the spatula. Keeping the fritters small also makes them much easier to flip.

Why are my fritters browned outside but raw in the middle?

They’re either too thick or your oil is too hot. Flatten the batter into small pancakes and lower the heat if they’re browning too quickly.

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