Grilled Corn Fritters

  • As an Amazon Associate I earn from qualifying purchases.

    Grilled corn fritters are a great way to use up all that fresh summer corn and a great, new way to eat it too!

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! Click for recipe.

    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.

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! Click for recipe.

    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!

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! Click for recipe.

    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!

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! Click for recipe.

    If you need more ideas on how to use up corn (besides these grilled corn fritters), here are some corn recipe ideas:

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! Click for recipe. #corn #cornrecipes #cornfritters #fritters #corncake

    4.75 from 4 votes
    Print

    Grilled Corn Fritters

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! 
    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6
    Calories: 104kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Notes

    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
    Grilled Corn Fritters
    Amount Per Serving (1 serving)
    Calories 104 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Carbohydrates 21g7%
    Fiber 1g4%
    Sugar 4g4%
    Protein 3g6%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

    This post contains an affiliate link.

  • 160 Comments
    Julie Wampler of Table for Two
    Meet The Author: Julie Chiou
    Dinner for Two Cookbook
    Order My Cookbook!

    Dinner for Two

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Comments

  • Elizabeth Courtney says:

    With this recipe work just as well if you make them round like nuggets instead of flat

    • Julie Wampler says:

      Yep, just might take a little longer to cook

  • Lisa Pilgrim says:

    I love that these are egg free.

  • Anne Dykstra says:

    Soooo good! Though I admit I altered the recipe somewhat. First off, know that it takes a while to grill corn so I’d advise getting that done the day before or earlier in the day. Then, I double the recipe because I had a lot of corn. I substituted pureed roasted corn for 1/3 cup corn meal (being the first time ever making corn fritters I didn’t want to sub out the entire amount of corn meal though I could next time). Then I added about (sorry I don’t do a lot of measureing I go on my gut) 1/3-1/2 cup graded white onion and some of the juice -not all of it. I had fresh spinach I needed to use so I chopped that up and threw it in and because it was “Meatless Monday” I wanted to add protein so I threw in some crumbled tofu. I saw that the mixture was quite wet so I added additional flour and additional spices to balance it out. I used grape seed oil for the frying and got the oil “dirty” before adding the first batch. I used a 1/3 c measure to scoop out the portions, then slipped them into the hot pan.
    I made an aioli sauce and guacamole to serve with these, although these fritters didn’t need them. I served a tomato, red onion, garlic, basil salad on top of lettuce and cucumbers with this and the meal was OUTSTANDING!
    I’d never had corn fritters before so I didn’t have a point of reference but had always thought they were doughie and too starchy. I used this recipe and combined a technique from Americans Test Kitchen to make these fritters the main dish rather than a side and it they turned out better than I imagined.

  • 5 Hassle-Free Ways to Simplify Mealtime