Grilled corn fritters are a great way to use up all that fresh summer corn and a great, new way to eat it too!
I don’t know about you but I consume so much sweet corn in the summer time that I could probably be a stalk of corn.
Just last week Jason and I went to the store and bought eight ears of corn and we each devoured two that evening and the evening after.
They’re just so cheap (4 for $1 at our store) and so easy to make.
Oh, wanna hear a funny story about my first corn cooking experience? Of course you do.
Last year, when Jason and I decided to have corn one evening, I was like “oh man, but this is going to take forever to cook, we should’ve started earlier.”
He was like, “huh, what? It only takes like 3 minutes to cook corn” and I was like “um no, it takes like 40 minutes.”
He looked at me like I just said I wanted a divorce or something.
Yeah, so I learned then that my parents had been cooking corn completely wrong my entire life and I inherited that.
My parents have since changed from 40 minutes to 3 minutes for corn cooking – don’t you worry!
How to make corn fritters
You’ll obviously need corn.
You can use fresh corn if it’s in season or you can use thawed corn kernels.
Then you create a batter out of flour, cornmeal, and milk.
I’ve heard of others making the batter with pancake mix and I suppose it could work too but I’ve always made it this way so I can’t attest to how the pancake batter would work out.
I like my batter because it’s not too thick so it covers the corn kernels just enough and it’s not too much batter.
I hate corn fritters that are all cakey batter. The point of a corn fritter is to taste the fresh, summer corn!
One thing I should mention: these are egg-free! It’s totally possible to make corn fritters with no eggs.
If you choose to use pancake batter then they won’t be egg-free; read the label!
Can you freeze corn fritters?
I wouldn’t suggest it. These are best eaten right after you make them!
If you need more ideas on how to use up corn, here are some corn recipe ideas:
- Corn and avocado salsa
- Mexican street corn off the cob
- Harvest corn and pumpkin chowder
- Corn and black bean quinoa salad
Watch me make this corn fritter recipe:
Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together!
- 1/3 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt, or more to taste
- 1/2 teaspoon ground black pepper
- Handful of parsley, finely chopped
- 1/3 cup milk
- 2 cups grilled corn (or if you don't want to grill yours you can use regular corn kernels)
- Vegetable oil
- In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, and parsley. Add milk and mix together with a wooden spoon until thick and thoroughly mixed through. Add the grilled corn and mix well with the flour mixture until all the kernels are well-coated.
- Heat up a skillet over medium high heat and add some vegetable oil to the pan.
- Using a 1/3 cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so it's flattened. Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned. Remove and repeat for all the other corn fritters.
- Serve immediately.
These grilled corn fritters are best eaten the day of but can be kept in the refrigerator for one day. Any longer then it's not as good so eat them up!
*Nutrition facts are an estimate and not guaranteed to be accurate.
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