This post may contain affiliate links. Please read our disclosure policy.
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.2 cups (308 g) corn kernels
- 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.1/3 cup (53 g) yellow cornmeal, 1/4 cup (31 g) all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper, Handful of parsley, 1/3 cup (81 g) milk
- Heat up a cast iron skillet over medium-high heat and add some vegetable oil to the pan.Vegetable oil
- 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
if you added grated sweet potato, would it cook the same? or would the sweet potato be too moist?
You could definitely try! I think it’d be a great addition. You could try to squeeze out excess liquid from the grated sweet potato, if you can!
These were perfect!! I charred thawed, frozen corn in a TBS of veg oil in place of grilled corn. The batter should be thick. I am wondering if those who had problems did not thaw or drain canned kernals. The extra moisture could be the problem! Thank you for the awesome recipe!
This recipe is soooo delicious! Only thing I did different was to nuke my unshucked corn on the cob in the microwave. No boiling pot of water to clean up and it comes out perfect every single time.
These were great, but i spiced them up alittle, i roasted canned corn with onion, garlic, and cumin first. then after mixing everything i added fresh chopped cilantro as well as parsley. then i served them with a cumin cilantro ailoi – great reviews!
No eggs? Will they stay together?
Yes it will. Not everything needs an egg to stay together :)
what no eggs…..will that stay together
These were so good and so easy! I substituted the parley for cilantro, an added some red pepper flakes and minced garlic… Delicious! Thank you for the recipe!
Just made these and they were really good! Turned out just like the picture! My husband and I are salt fanatics and found these to be WAY too salty! I only put in one teaspoon of kosher salt and they were still overwhelmingly salty! Next time we’ll start with a half-teaspoon and work our way up. Thanks for the recipe!
I agree, way too much salt. Quick and easy though, I’ll try it again with less salt. What did everyone serve these with? I’m having sour cream, pico de gallo and avocado on mine.
When I googled grilled corn it looked too hard. Or does it soften when you cook it in oil? Can I use the canned corn?
You can use canned corn.
Do you think I could use leftover creamed corn for these?
No, it’d be way too watery.