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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 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 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
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.
I haven’t tried this myself but you might be able to if you add more flour and cornmeal to help bind it together.
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.
Corn Fritters
Equipment
Ingredients
- 2 cups (308 g) corn kernels
- Vegetable oil, for frying
For the batter:
- ⅓ 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
- ⅓ cup (81 g) milk
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.
- Heat up a cast iron skillet over medium-high heat and add some vegetable oil to the pan.
- 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
Photographs by Meg McKeehan Photography
My 12-year-old daughter made this today, and it was incredible. I even took a photo of it I wish I could post here. Thanks for the great recipe!
I’m so glad you and your daughter enjoyed this! If you want, you can email me directly at julie [at] tablefortwoblog.com and share the photo! :)
These were so yummy!!! My 2 yr old and 9 yr old picky eaters loved them. I loved them!! Yum yum yum. I didn’t grill the corn but cut it off raw and microwaved it for 2 minutes them proceed with the recipe.
Fresh sweet corn is not in season now. Could we use canned or frozen corn in this recipe?
I would use thawed frozen corn.
Even my kids are excited for me to make these. I’m using sweet corn but not grilled. Do I need to boil it first before making fritters? Thanks!
Yes, you’ll need to boil it first so the kernels are cooked through.
Made these for dinner tonight and they went over well! I used masa instead of cornmeal and flour. I had to add a little more milk plus water because of the consistency of the masa, but they were amazing and I will be making them again!
Yay! I’m so glad you enjoyed these :)
I followed recipe exactly and there wasn’t much mix. When I added the corn it seemed way to much for the cornmeal mix. Is that right??
Yes, it’s supposed to be that way! :)
What would be a good side dish to serve with these!?!?! They look delish!! :)
If they were served atop a bed of arugula or a simple salad, that’d be yummy! Or you could maybe make some Mexican rice to serve on the side!
Hi! I made these a couple of weeks ago and they were great! My husband wants to make them and serve as an appertizer wi
Nice, simple recipe. Made these twice in one week using local corn. Also added fresh parsley, chives and a bit of fresh thyme all from the garden. Served with sliced fresh tomatoes. Great summer meal.
So glad you enjoyed this with your own tweaks, Jean!
Made with almond milk, added cayenne, oh so very, very good with our local corn.
I’m so glad you enjoyed this with your local corn! Great way to use it up before the cooler months!
WOW! I made these today, adding scallions and red bell peppers and they were amazing! I’m so excited to make these again! Thanks for the great recipe!
So glad you enjoyed these!