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Whether you’re firing up the backyard grill or cooking indoors on a griddle, these egg-free corn fritters are a guaranteed crowd-pleaser. They make an incredible side dish to complement any summer BBQ spread, but are tasty enough to take center stage as a vegetarian main course.

corn fritters on parchment paper in a metal container next to fresh parsley and a gingham linen towel
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Corn is most definitely the quintessential ingredient that announces “summer is here.” There’s nothing quite like taking that first bite of corn on the cob for the season! The sweet juicy kernels just bursting in your mouth; I swear it transports me back to childhood and the carefree days running around at sunset with my neighborhood friends and smelling everyone’s grilling in the air.

Corn fritters are a fun and delicious way to use up fresh corn (also check out making corn dip and cornbread with all your corn). When it’s peak season, corn fritters allow you to make the most of those sweet, juicy kernels. This recipe, unlike many out there, is completely egg-free which means that if you or anyone that has an egg allergy can enjoy these worry-free!

How to Make Corn Fritters

  • Grill the corn or brown the corn. Turn your outdoor grill on high and grill your corn until nice and charred on the outside, about 2-3 minutes, rotating occasionally. Allow cool enough to touch then slice off the corn kernels. Alternatively, if making on the stove, slice the corn kernels off the cob and toast the corn kernels until golden brown on the stove.
  • Make the batter. Whisk and stir together ingredients for the batter (cornmeal, flour, baking powder, salt, pepper, parsley, and milk).
  • Assemble the fritters. Add the corn kernels to the batter and mix until well-combined, the corn kernels being covered in batter.
  • Cook the fritters. Place cast iron skillet over medium-high heat on the stovetop. Add a little oil to the skillet then once hot, use a large cookie scoop and scoop corn fritter batter and gently drop into the skillet. Fry corn fritters like pancakes, once you see the top bubbling and when one side is cooked and browned, flip to cook the other side. Place cooked fritters onto a paper towels to drain. Repeat until all the batter has been used.
  • Serving suggestions: Corn fritters are a blank canvas for delicious toppings and dips. Of course, plain grilled corn fritters are delicious on their own, but they’re also the perfect vehicle for everything from zesty salsas and creamy dips to flavored aiolis or compound butters. A dollop of sour cream is also pretty tasty!
corn fritters on parchment paper with fresh parsley sprinkled on top

Corn Fritter Variations

  • Add zucchini. Another popular variety is to add shredded zucchini into these corn fritters since zucchini are so plentiful in the summer as well! I’ve got a corn and zucchini fritters recipe just perfect for this addition!
  • Spice it up. If you’re looking for some spice, add some cayenne pepper to the batter to spice it up!
  • Make it cheesy. Adding freshly shredded cheddar cheese to the batter would make this creamy and cheesy!
  • Optional add-ins. Prefer green onions over parsley? Add in thinly sliced green onions to the batter. Want some garlic flavor? Sprinkle some garlic powder into the batter. You don’t want to use minced garlic as if some of the garlic is on the exterior of the fritter, they’ll burn.

FAQs

why are my corn fritters falling apart?

The biggest culprit is too loose of a batter. The batter in this corn fritter recipe is supposed to be thick, not loose. If you find that you added too much liquid, add in a little more flour or cornmeal to bind it back up.

can you make corn fritters with creamed corn?

I haven’t tried this myself but you might be able to if you add more flour and cornmeal to help bind it together.

a single corn fritter on a speckled plate with a gold metal fork

Storage Instructions

For any leftovers, wrap fritters tightly in plastic wrap or place them into an airtight container and keep in the refrigerator for up to 2 days. To reheat, reheat on the stovetop or toaster oven until heated through. Fair warning: they will be a little dense and tough reheated so these are definitely better eaten fresh.

4.74 from 15 votes

Corn Fritters

Corn fritters are a great way to use your abundance of fresh corn! These little cakes are so easy to put together! 
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 fritters

Ingredients 

  • 2 cups (308 g) corn kernels
  • Vegetable oil, for frying

For the batter:

  • cup (53 g) yellow cornmeal
  • ¼ cup (31 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt, or more to taste
  • ½ teaspoon ground black pepper
  • Handful of parsley, finely chopped
  • cup (81 g) milk
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Instructions 

  • Turn outdoor grill to high and grill corn on the cob until corn is charred and cooked. Allow to cool enough to touch before slicing the kernels off. Alternatively, if you're doing this on the stovetop, slice the kernels off the cob then toast the kernels over medium-high heat (be careful, they pop!) until golden brown.
  • 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.
    a metal whisk in a clear bowl mixing together cornmeal, flour, fresh parsley, baking powder, salt, and pepper.
  • Heat up a cast iron skillet over medium-high heat and add some vegetable oil to the pan.
    a wooden spoon in a clear bowl stirs together the corn fritter batter
  • Using a 1/3 cup measuring cup or large cookie scoop, 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

Nutrition

Serving: 1fritter (65 grams), Calories: 83kcal, Carbohydrates: 17g, Protein: 3g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.4g, Cholesterol: 1mg, Sodium: 176mg, Potassium: 126mg, Fiber: 2g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photographs by Meg McKeehan Photography

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171 Comments

    1. i haven’t done this myself so i’m hesitant to give instructions on this but i imagine 400 degrees F and maybe like 14 minutes? 7 on either side?

  1. HI super excited to try these fritters! I was wondering if theres any way I could incorporate potatoes to the recipe??

    1. You could if you shredded them. I don’t think it would do well if they were in cubes; the batter may not hold it all together.

    1. @Amy, I followed the recipe exactly and mine looked super dry so I cooked one just to see how it turned out. It fell apart, so I added some more milk (about double the recipe amount) and then it worked perfectly

  2. This is the corn fritter Recipe I have been looking for! Simple and full of sweet corn flavor. I boiled my corn before taking the kernels off instead of grilling it, and it was still super delicious. Thank you!

    1. Please read the recipe. The corn is grilled prior to mixing it with the batter to be fried in the skillet.

    2. @Julie Wampler,
      As a linguist, here’s my take on this odd grammar problem in English: Mr. Law is correct that the title is ambiguous, and the first interpretation is to read grilled and corn as describing fritters. I thought the same thing at first. This is especially true in the recipe title, in which “grilled” is on top of “corn fritters”, in which case Mr Law’s interpretation is the logical one. Otherwise there’s no real good word solution for this weird problem since that’s the way English works. It’s the same problem will all such phrases, such as “big truck driver.”
      Sorry to be so teacher-y, but I thought it was interesting problem that you may not have thought about.

  3. Julie, Can you make these with a vegan milk instead of dairy?
    Thank you for letting me know. — Esther

  4. thank you, julie. your corn fritters are undeniably fantastic. thank you for sharing, i will serve these at my wedding. have a good one, julie.

    sincerely,
    janet