Recipes

corn fritters

We used to fritter on the regular. The earlier archives of this site are filled with favorites that got us through many snacky toddler meals and excesses of vegetables: broccoli-parmesan, zucchini, cauliflower-feta, cabbage and mixed vegetables with an okonomiyaki vibe, mixed vegetables with a pakora-spiced vibe, and of course, potato latkes in every shape and form. According to the date stamps, it’s been over 5 years since we last frittered, and this is unacceptable, especially as we are again deep in the toddler years.


three cobs for a half-recipe
cut the kernels off, scrape the cob

To me, the best fritters are mostly vegetable with just the smallest amount of egg and flour needed to bind them together. You should taste vegetable, not cake-y pancake-ness. They should be simple; ideally one-bowl. This is quick food you throw together. You shouldn’t have to think too hard, or even follow a recipe much after the first or second time. Applying this to corn was easier than I thought. The results are crispy and toasty and were mostly snatched off the table before we even started dinner because they smelled so good.

scallions and chives
frying
draining, extra salt

Harder, for me, was controlling my impulses to make them every which way. I made these fairly classic American-style, with chives and scallions and cheddar. I’d put a little dab of mayo on them, were they not so good from the pan, it was not necessary. But should you feel inspired:

Street corn-ish: Work some lime zest into the batter, use cotija cheese intead of cheddar, keep the scallions, and use cilantro for the herb. Finish with a shake of chili powder or, even better, tajín, and sour cream or the sauce we dollop on here.
Miso-scallion with sriracha mayo: For this, I’d whisk 2 to 3 teaspoons white miso into the egg in the batter, skip the cheese, double-down on the scallions. I make sriracha mayo to taste, just the amount of each that tastes in good balance to you.
Cacio e pepe: I’d skip the scallions, use parsley for the herb, many many grinds of black pepper and sharp pecorino for the cheese.
Spiced: Try this with 1/4 cup minced red onion instead of scallions, cilantro instead of chives, and then add 1 teaspoon each ground coriander and cumin, 1/4 teaspoon ground turmeric and cayenne or another red chili powder to taste. Finish with a cooling dollop of yogurt.

Have another tweak in mind? Tell me, tell me. Corn season has just begun, so there’s lots of time left to play with flavors.

corn fritters

Previously

One year ago: Confetti Party Cake
Two years ago: Peaches and Cream Bunny Cake
Three years ago: Green Beans with Almond Pesto and Very Blueberry Scones
Four years ago: Sticky Sesame Chicken Wings and Brownie Ice Cream Sandwiches
Five years ago: Slow-and-Low Dry-Rub Oven Chicken and Grilled Bacon Salad with Arugula and Balsamic
Six years ago: Blackberry Gin Fizz
Seven years ago: Flatbreads with Honey, Thyme, and Sea Salt
Eight years ago: Zucchini and Ricotta Galette and Sour Cherry Pie with Almond Crumble
Nine years ago: Chocolate Yogurt Snack Cakes and Mediterranean Pepper Salad
Ten years ago: Project Wedding Cake
Eleven years ago: Roseanne Cash’s All-American Potato Salad and Ratatouille’s Ratatouille

And for the other side of the world:
Six Months Ago: Split Pea Soup
1.5 Years Ago: Crusty Baked Cauliflower and Farro
2.5 Years Ago: Chicken Chili
3.5 Years Ago: Feta Tapenade Tarte Soleil
4.5 Years Ago: Roasted Grape and Olive Crostini

Corn Fritters

The photos show me making a half-recipe. We got 12 to 16 fritters from it, just enough for our family with a few leftovers. Serve these with a simple green salad, or as a side for a heartier meal such as grilled chicken, sausage, or pork chops. They’re also good with an egg on top for breakfast. See additional flavor suggestions above.

  • 6 ears of corn (about 3 cups corn)
  • 4 scallions, both white and greens finely chopped
  • 1/2 cup chopped herbs of your choice (I used chives)
  • About 1 cup (6 ounces) grated sharp cheddar
  • 3/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 4 large eggs
  • 1 cup all-purpose flour, plus 2 more tablespoons if needed
  • Olive or a neutral oil for frying (I used safflower)

Shuck corn and stand the first stalk in a large bowl. Use a sharp knife to cut the kernels from the corn into the bowl, then run the back of your knife up and down the stalk to release as much “milk” as possible into the bowl. Repeat with remaining ears. It’s okay if you get a little more or a little less than 3 cups of corn.

Add scallions, herbs, cheese, and many grinds of black pepper and stir to evenly combine. Taste for seasoning; I usually find I needed more salt and pepper. Add the eggs and use a fork or spoon to stir until they’re all broken up and evenly coat the corn mixture. Add 1 cup of flour and stir to throughly coat. My mixture at this point (especially with bi-color corn) looked precisely like egg salad, to give you an idea of what you’re looking for: mostly kernels and just a little visible batter to bind it. A scoop of it should hold its shape unless pressed down; if yours does not, add the remaining flour. (For reference, I needed it.)

Heat 2 to 3 tablespoons oil in a large frying pan over medium heat. Once hot and shimmering, add your first scoop of corn fritter batter and press it gently to flatten it. (I used a #40 scoop, which holds a little less than 2 tablespoons. Tinier fritters are easier to manage.) Corn fritters cook quickly so keep an eye on them. When the underside is a deep golden brown, flip and cook to the same color on the second side. Drain on a paper towel, sprinkling on more salt. When it’s cool enough to try, taste and adjust the seasonings of the remaining batter if needed.

(Deborah Madison advises that if your fritter isn’t holding to add another egg and 1/3 cup flour to give it more “glue” but I didn’t find this necessary.)

Cook remaining fritters in the same manner, adding more oil as needed. Try to get them to the table before finishing them.

Do ahead: Fritters keep well in the fridge for up to 3 days, and freeze well too. I like to defrost and re-toast them in a 350 degree oven.

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207 comments on corn fritters

  1. SallyT

    perfect summer food! Can’t wait to make these – for the third year in a row, we are trying to GROW corn in our garden (while protecting it much more than in previous years – birds ate it). I’m making your swiss chard pancakes and grilled zucchini ribbons with pesto and white beans for dinner tonight – perfects ways to use my CSA share. Thank you, as always!

  2. Rebecca C.

    Deb,
    I’m on the hunt for a new set of kitchen knives and want to get quality and affordable knives (would love some Shun’s but they are outside my budget). Also, how do you like western style versus Japanese knife styles? Do you have both?
    Many thanks!
    Rebecca

    1. CI highly recommended Victorinox knives with the Fibrox handle, they’re really inexpensive, around $35 for the 10 inch chef knife. It’s certainly not as luxurious as a Shun (or my somehow missing Global), but it has the narrower angle of a Japanese knife, rather than the bulk of some of the German knives. I love mine, and highly recommend.

  3. Gerley

    This is such an awful question to ask underneath a fritters recipe of all things but if it weren’t for the internet I wouldn’t know about aqafaba so here it goes:
    Is there a way to make fritters without eggs?
    Anything that actually binds?

    1. Anne Marie

      I use a “flax egg” – a tablespoon of flax meal mixed with three tablespoons warm water. Works fabulously in everything I’ve tried, including fritters! (and baked goods)!

    2. SG

      We use flax seed eggs over here – 1 tablespoon flax seed meal mixed in 3 tablespoons water and let it sit for 5 minutes.

    3. All Herbivores all the Time

      Aquafaba won’t bind, but it is great for fritters in combination with chickpea flour or besan. That’s my favorite combo for fritters. I find that flax and chia stay unpleasantly gooey/slimy unless you cook them much longer.

      1. Gerley

        I have never tried chickpea flour! So far aquafaba has not worked very well outside of some cakes I tried so this combination could do the trick. Thanks for the idea.

    4. Ttrockwood

      I actually use a can puréed white beans with a splash of the bean liquid as the “glue” instead of eggs for veg based patties fairly often. The trick is to refridgerate the whole mix before proceeding to scoop and cook, an hour or longer. This way everything mingles and sticks together much better- and you get some added nutrition too.

      1. Actually Deb,

        It goes the other way around. You will need less flour!

        Why?

        When you freeze the kernels, the ice shards puncture the walls of the cellular structure. When you thaw them, this water disappears and that’s why frozen corn which has been thawed looks more “collapsed” than regular corn.

        Oddly, if you want a really “low flour” fritter, if you add a discreet amount of frozen corn (thawed and dried) to your fresh corn, you will NOT have the crazy popping problem that people here mention.

        Also, you will have very little flour (but usual eggs) and almost all pure corn flavor.

        Cheers!

        1. MR in NJ

          Great note! I’m making these tonight and will add some frozen kernels to the ones I scraped off the cobs. Thank you.

          I read a tip that I tried: before scraping the kernels off, I cut the cobs in half. Holding the cut sides flat against the inside of the bowl made them far more stable for scraping the kernels off. Having a smaller vertical space to cut from also felt safer, although it may not have been. I then grated the de-kerneled cobs, hoping for corn “milk,” but almost nothing came out.

  4. Laura

    Hi Deb, This looks delicious. I think you meant “It’s okay if you get a little more or a little less than THREE cups of corn” not 6.

  5. I love corn fritters but can rarely get myself to make them–I have gotten literally burned too many times by popping kernels. You really should warn people to use a screen and wear long sleeves. That being said, these look good and I may have to give them a go. I have never tried cheese in mine. I like to dip mine into a Thai sweet chili dipping sauce.

    1. Saurs

      Thank you for mentioning the sticking point I always contend with when fritterizing corn: SO MUCH SPLATTERS AND POPS.

      Anyone have a trick for containing these things, beyond or in addition to a screen? I love corn fritters and belong to the school of thought that requires them being eaten in huge quantities but I don’t know how the chef or her kitchen ever survives making a full or double batch.

      The weird thing is, leftovers (if any ever exist) makes great croutons crumbled up and lightly toasted, and they don’t do any of that angry popping. Maybe a hybrid preparation is in order: bake, cool & chill, and then quick-fry the following day? I’ve a friend who makes hers with canned corn for this reason, but the end-result is so tinny and lacks the summeriness of the freshly shucked.

      1. Hillary

        I love the frywall products. Got mine from food52 but they sell on amazon too.
        So much less splattering and spitting and cleaning and pain!

      2. I’ve been making corn fritters for years — they are a bit of a NZ (?and Oz) standard lunch/brunch dish.

        The best way I’ve found to stop the popping is to do two runs of the knife down the corn cob. The first run you want to cut all of the kernals in half. The second run gets the second half of the kernal off.
        If the kernals are cut in half, they’ve already popped.

      3. I had the same issue! Made these last night and LOVED them, but no matter how dry my hands were, the fritters themselves are wet enough that I was splattered with oil far too many times. Will have to look into one of these screens…

    2. jerk nugget

      i agree – most cooking warnings are common sense but i burnt my hand pretty badly last year cooking chiles rellenos that had corn in the filling. one of the kernels fell out out into the oil and one loud pop and a small geyser of oil later i was in a lot of pain. after it happened i had kind of a *facepalm* moment thinking “of course corn pops!” but at the time it just really never occurred to me since, well, i wasn’t intending to make “popcorn” haha.

      it’s of course not as hazardous with only a few tablespoons of oil in a large pan, but everyone should still use caution – thanks for the reminder! i have a screen but i almost never use it and i really should.

  6. Cath

    Do you think it would work (or sort of work, ha) with a gluten free flour blend? I’ve done fritters with it before, but the recipe only used like a tablespoon of flour so it didn’t seem as integral to the structure.

      1. Maggie

        I’m GF and used KAF’s blend last night (cup for cup) and it worked great! Splatter guard and more oil / thicker frying pan on the lower end of medium heat kept the splatter / popping under control.

  7. MK

    Yum! I’m not a melted cheese person though (a major flaw of mine, I know). Would you make any changes to the recipe if you were leaving out the cheese? More flour, anything?

    1. deb

      I would give it a try without, just take a look at the batter and adjust as needed, picturing egg salad, and something thick and scoop-able as the ideal texture.

  8. smathes1

    I love corn more than anything but was just diagnosed with an allium allergy (no scallions, leeks, onion, garlic, chives, etc) and it is really crimping my desire to cook. Any suggestions on a good sub in this, other than the cacio e pepe (which I’ve already had for lunch twice this week)? Corn-Jalapeno-Lime, maybe?

    1. deb

      I think that sounds great. I think anything you like with corn would be great here. I wonder maybe even about a corn-bacon fritter with a spicy honey or maple syrup finish?

    2. Cath

      I’ve also got allium issues! I think the elote version would still have lots of flavor without the scallions. And in the spiced version maybe bell pepper?

  9. Lauren

    These look great as do all the riffs you have listed. I think this would be he ideal way to use corn that may-or-may-not be delicious, as in something packaged from the supermarket. I find it always a crapshoot to buy this stuff for eating “on the cob”…but all the spices could save a lot of substandard corn from ignominy, and those of us who have a couple of weeks left to be able to obtain the really GOOD stuff can indulge right now! Bless you!

  10. C

    I like Thai corn fritters/cakes. The recipe I’ve made is pretty plain (no ginger / fish sauce / lime leaves) but includes a sweet and spicy cucumber sauce that’s fantastic. Didn’t find it in my search but will try to dig it up.

    1. deb

      Oh that sounds exactly like what’s missing from the list. In Smitten Kitchen Every Day, I have a charred corn succotash with vaguely Thai flavors: a lime and fish sauce vinaigrette, crispy shallots, basil and mint. It would be great to apply that here.

  11. Josie

    I saw your facebook post and decided to cobble this together for lunch with sautéed corn left over from dinner last night. I did the miso option, and added some minced shiso leaf to the mix. Rather than the sriracha, I hit the finished fritters with some yuzu kosho, my new favorite thing. Even with my on the fly modifications, these were tasty. Thank you for the idea!

  12. Chad

    Thank you, we have our oldest daughters five and almost two year old as rather frequent weekend guests and love all of your cooking!

  13. Susan

    We traditionally ate these with grape jelly at my house (?????? idk) and in my opinion it’s the only acceptable use of grape jelly.

  14. gracellong

    My mom used to make similar fritters with bell peppers or poblano. She would serve with refried beans, salsa and sour cream.

  15. Kris

    Mmmm, this reminds me of a favourite restaurant brunch when I worked for a few months in Cape Town, South Africa – a pile of corn fritters that looked just like these, with homemade salsa, a spicy chive/onion creme fraiche type sauce dolloped on, and tons of perfect avocado slices, salt, and pepper. As you’d appreciate I’d always ask them to put an egg on it too (poached!). When I came home from South Africa I tried to recreate it but it’s been years. Going to give it a go with your recipe!

  16. Marcia

    We have had them with applesauce a la potato latkes, or with some spiced tomato jam,and/or yogurt or sour cream . So crunchy, so good. As with all fritters I need to double recipes when my large and hungry sons are home.

  17. G

    These look great! Could I bake them instead of frying? (I’d rather turn on the oven and walk away than stand over a hot splattering pan.)

  18. Ty

    OMG, I grew up in NYC, but my New England dad made these on the regular. No scallions though. Way too forward for a Yankee. But the cheddar? I can see him giving it a moments thought and approving 100%. I shall make. Thanks!

  19. Maribeth

    I added chopped one canned Chipolte and some of its sauce. And because we are in zucchini everyday mode shredded and squeezed one of those. Used pepper jack and cheddar. Yum 🥑

  20. Robin

    Made these tonight with 1/4 c parsley and feta instead of the chives/scallions/cheddar (my four year old doesn’t like any kind of onion, the crazy person). A lot less salt because of the feta. Both kids ate them with Japanese mayo and okonomiyaki sauce on the side. Win!

  21. I’ve made the zucchini fritters a few times, and these sound great. Have you ever tried a sweet version? I just read the word “rhubarb” on another recipe on your site and got thinking about how these would work with fruit.

      1. Francoise

        i’ve seen apple fritters but never tried to make them. the ones ive seen have more dough; more like a deep fried donut than a true fritter or latke

  22. Sarah

    When I lived in Brooklyn a decade ago I got corn fritters from a Thai place that were amazing. They were mostly corn with a little cilantro and came with a sweet sauce.

  23. Hillary

    I made these tonight and they turned out really well! I followed the recipe exactly and halved the recipe because I was only serving three people as a side dish to vegetables and fish. I would definitely make it again. I did have gluten free flour and half regular flour because I have a gluten sensitive eater and it worked fine. The oil did splatter and almost burned me a few times. A splatter guard helped. All corn fritters were eaten quickly!

  24. Jamie

    I occasionally make a corn, zucchini, and shrimp galette that’s loosely adapted from your tomato galette. Corn and shrimp are amazing together because they are both kind of on the sweet side. I’d like to try these fritters with some cooked, diced shrimp in them. Parmesan instead of cheddar, I think. Maybe this weekend…

    Thanks for this! Your blog is an inspiration!

  25. Kath

    My mum always made corned beef fritters and corn. I add halloumi to mine.

    Summer makes me think of red capsicum, corn and avocado with some smoked ancho chili and cumin. Served with a simple tomato salsa and sour cream. Pantry friendly and winter tolerant versions would have canned corn and roasted capsicum from a jar.

    Yum yum yum yum yum.

  26. Cynthia Carter

    You know how sometimes, you read a recipe somewhere, and think “Hey, I would really like to make that maybe someday soon.” I read this and rushed out to the store to get corn and stuff to make this for dinner tonight, plus big ripe tomatoes to make a salad to go with, plus sweet drippy ripe cantaloupe for dessert, because apparently we were foreordained to have these fritters for dinner tonight. And, even though it is just the two of us, I made a full batch. I am not saying we ate the whole thing, because some of them actually made it to the fridge to await breakfast tomorrow, when they likely will be warmed up and served with maple syrup. But, there were not all that many left, and I have a feeling the first one up tomorrow will be the lucky one to have fritters for breakfast. I read over your suggestions for variations, and I think I will be spending a lot more time frittering in the future.

  27. Karen Brown

    I always serve corn fritters with salsa, sour cream and avo. Have been doing this so long, that it has never occurred to me to take them in another flavour direction!
    Even though it’s Winter here in New Zealand, I’m keen to try the miso-scallion suggestion. I often use frozen corn with no problems; I just whizz some kernels in my mini-processor ( an indispensable piece of kitchen equipment IMHO), to make corn ‘milk’.
    Re. scraping the cobs with the back of a knife to get the ‘milk’, I find there is less mess, and more milk, if I use a mixing bowl for the batter that has a straight edge (as opposed to a bowl with a rolled lip), and scrape the cob firmly on the edge of the bowl. Cheers from the edge of the world, Karen

  28. Cindy Williamson

    My grandmother made something she called corn oysters, the eggs were separated with the whites beaten and folded in, no cheese and then they were served with maple syrup – delish!

  29. Amanda W.

    I’ve been obsessed with the corn hushpuppies available in the summertime at a local restaurant, and these seem close. Now I just need to experiment with making the cayenne honey butter that accompanies them at the restaurant…

  30. My mind goes to: crumbled bacon, blue cheese. Keep the chives. Sprinkle diced tomatoes on the top when serving.

    Will definitely have to try this. Fritters are a go-to for me, mainly inspired by your site and Heidi’s quinoa patties from 101 cookbooks.

  31. Thank you for this recipe. I grew up in Florida where the best corn fritters were made. My sister went back recently and said they were still good but that there was less corn in them. I would love to make these but I am gluten-free.
    Do you think they could be made gluten-free or would they crumble?
    Warm regards and happy feasting,
    Elizabeth

  32. I noticed that you referred to Deborah Madison, so I pulled out her recipe to compare. I ended up more or less combining your recipes and making this for brunch today (3 eggs, feta cheese, chives, I didn’t have scallions, leftover cooked corn on the cob, 1 c flour) and it was DELICIOUS. Even my 8 year old was exclaiming over how good they were. My husband declared that we should eat fritters more often.
    The funny thing was, we had corn on the cob a few days ago and I had the extra ears in the fridge while I was more or less waiting for The Right Fritter Recipe to appear. And yours did. THANK YOU.

  33. Scrapple Queen

    Away at lake with friends and this popped into my email. The perfect answer to what to have with our shrimp and avocado salad. Good room temp finger food. Make em small like Debbie advises.

  34. Annika Pfaender

    I just made these…like just finished frying them 5 minutes ago. And I’m peppered with little oil-spatter burns from rogue corn kernels escaping the fritter and popping randomly. So I definitely recommend using a spatter guard or something similar and using care when flipping or moving the fritters as they cook. They are DELICIOUS, just use caution!

  35. Laura B

    My husband and I just made these tonight and they were perfect! We had no popping with these because the consistency was so perfect and it uses very little oil. I felt like I was a toddler again. I forwarded it to my grown kids who have toddlers and reminded them about the zucchini pancakes they used to love as kids. THOSE did pop all over the place because the zucchini has a lot of water when it hits the grease.

  36. These were fantastic!! We found that since our ears of corn were larger, we only needed 4 to get a (substantial) 3 cups of kernels.

    A delightful summer dinner alongside a salad!

  37. I like to combine grated, drained zucchini and fresh corn in a summer fritter. I season them with basil and mint, add feta and eat them topped with halved cherry tomatoes, with or without yogurt or sour cream. I took a look at some of your other fritters and will try some others soon.

  38. Mary Jane

    Very plain corn fritters served with pancake syrup are a staple
    of traditional Pennsylvania German cuisine. My grandmother made them with much less egg (2 for 2
    cups of corn) and flour(just a quarter cup for 2 cups of corn), and no onions or cheese, but her recipe calls for both a teaspoon of baking powder and 2 tablespoons of milk. I don’t know why it never occurred to me to try international variations on her recipe; I am excited to test all of your flavor profile ideas. Thank you!

  39. Elyn

    I made these last night and they were amazing! (street corn version) My one year old ate them so fast I could hardly sit and eat before he was ready for another one. Thank you so much for the recipe.

    I’d love to tweak this for a gluten free family member. Thinking chickpea flour or fine cornmeal. Any recommendations, or would you avoid modifying to GF?

    1. Elyn, I made these tonight with the America’s Test Kitchen gluten-free flour blend and they were really good! I think any AP gluten-free flour blend would work, and I’m sure they would be delicious with chickpea flour as well.

  40. Amanda

    Dear Deb, thanks for saving me from a summer of only baby carrots!
    Sincerely, A very Grateful mom

    Made the corn and also zucchini version of the fritters and both of my picky kids gobbled them up!

  41. I made these tonight with gluten-free flour (America’s Test Kitchen gf blend) and they came out so good! Wonderful recipe – easy to make, quick and simple. Thank you for the delicious recipe, my husband and I thoroughly enjoyed them!

  42. Eliza

    OMG. Despite having read Smitten Kitchen for 10+ years and cooked hundreds of Deb’s recipes, I have somehow avoided frittering until now. What was I thinking? I made these for dinner and they were so incredible, I went out and bought the ingredients to make them for a second night in a row — the highest compliment. I used a nonstick pan and canola oil and didn’t have any issues with splattering or popping — it helps to cook them at medium heat, not high. Cleanup was easy. For the first batch I didn’t have chives or any other herb, and the result was definitely bland. For the second batch I added basil and minced red onion, and they were much improved. You can’t really taste the cheese (I used sharp cheddar), so I think the cheese-averse or lactose intolerant could cut it and add another egg or two, and they wouldn’t miss anything. Finally, I can confirm they are amazing reheated with an egg for breakfast. These are the best!

  43. MDR

    Made these tonight and they were just as advertised. Fresh corn flavor, not too much batter, cooked quickly, and hard to resist eating before dinner!

  44. Carla J

    I started making corn fritters a few summers ago, and fall back on Joy of Cooking’s easy recipe. The hardest part of which is separating the egg white from the yoke and whipping those egg whites almost stiff. Success every time.

  45. Liz

    I’ve got these earmarked for a Friday post-work happy hour we’re hosting, so thanks in advance. Since you mentioned other variations, what about something tandoori-ish? Turmeric, garam masala, coriander, cumin, etc., plus a cucumber-yogurt sauce? The options seem endless!

  46. Heather

    Delicious! I made this last night to accompany ribs and we couldn’t stop eating the fritters as they came out of the pan. This was very easy and so tasty. The fresh corn flavor really shines through. We can’t wait to make the variations mentioned!

  47. Ann T.

    Yum! I recently tried the blackened sweet corn chaat recipe from Meera Sodha’s Fresh India – I bet that flavor profile (chili, cumin, mint, cilantro, date/tamarind chutney) could lend itself well to a corn fritter too.

  48. Rachel

    These are absolutely delicious!! I love fritters and these are so simple to make – no cumbersome shredding of zucchini/carrot and draining or squeezing out liquids. And this is a great way to enjoy summer corn, the sweet corn flavor really shines here even with the cheddar and herbs. I made these using whole wheat flour instead of regular since that’s what I had on hand, and it turned out perfect. Thank you!

  49. Lisa

    Yum! I love Local Flavors and I haven’t made those fritters for a couple of summers. Thank you for the reminder–they are a favorite! I love them over a bed of arugula with fresh or honey roasted cherry tomatoes.

  50. Danielle

    Totally suggest sprinkling the final product with a heavy hand of Old Bay .. then it’s almost Maryland crab cakes and corn all at one time. Also added some premade rancho gordo beans for a little bit of protein. Fantastic all around. Thanks, Deb.

  51. marie

    I made this tonight for dinner, it was delicious! I served it with your cucumber and avocado salad (also awesome I should add) and everyone loved it.
    I liked how easy it was, with all pantry staple (beside the fresh corn of course, but i’m sure frozen corn would work great as well). I will make them again for sure.

  52. Didn’t have enough corn so I added broccoli. Used basil, rosemary, thyme, and oregano which I grow on my balcony in pots.
    Added Mexican mixture cheese and scoops of flour which I didn’t bother to measure. Delicious combination. Will be experimenting with other ingredients using this recipe as a guide. Thank you Deb for this timely recipe using fresh produce.

  53. Patricia Rader

    These look yummy, I will have to look for fresh corn at the Farmer’s Market. Thanks for all the great recipes.

  54. MR in NJ

    Just made them. Fab. Because I can’t digest anything in the onion family that hasn’t been cooked first, I sauteed minced white onion and young garlic in a frying pan and let it cook before stirring it in. Used fresh basil and parsley as the herbs. Did not need as much flour as in the recipe; I used a combination of rice flour, fine cornmeal (not corn flour), and yellow flaxseed meal. No white flour. Ate them with low-fat sour cream on top and cold ratatouille on the side. Really good. The smells and tastes of summer. Excited that I can freeze them.

  55. KJ

    I love diced bacon in corn fritters because bacon makes everything better. My other addition is a little more controversial, coriander/cilantro, although I know it’s loathed by many

  56. Anne Lange

    I made these last night and added jalapeno and lime zest, they were terrific! Even my very picky 8 year old ate hers without complaint, which was a small miracle. Also, I had my kids help me make them, so we even squeezed a fun family activity out of them!

  57. jasminedbyrd

    I was already buying a bunch of basil to make your Lentils with Zucchini and Burrata so I made these with basil, garlic and mozzarella. To serve I hit them with a little balsamic glaze. And by ‘serve’ I mean eat by myself in the kitchen as they came out of the pan thus ruining my appetite for the aforementioned lentils (There’s always tomorrow, right?)

  58. babysully

    Corn fritters are a staple I learned from my Pennsylvania Dutch grandmother! Beat in an egg, add some flour and baking powder and milk “until it looks right”, fry, and serve with honey! Summer must-have, always buy a few extra ears of corn so you can fritter!

  59. Sherry

    Deb, thank you for the inspiration! We nixed both the wheat flour and eggs in favour of a chickpea-flour-and-water batter (sort of like a thick socca mixture), and left out the cheese too, and the resulting fritters were rich-tasting and creamy-textured inside. We used cilantro for the herb and served them with a nice fresh pico de gallo and a guacamole, and are looking forward to the next time!

  60. Mary Ellen Chodur

    I have not made your fritters recently but a few weeks ago I was hungry for my Mom’s corn fritters. She only made them as a treat once or twice a summer because of the frying. I decided to try them cooked on my waffle iron and they turned out delicious. Definitely worth a try if you want to avoid being splattered!

  61. JJ AVINGERJACQUES

    Made these a day ago…they were fantastic! So flavorful, so crispy, so yummy.
    I made a couple of modest changes….used 1/2 C. flour, 1/2 C. Cornstarch (a la tempura batter) and 1/4 cup panko, as well as 1/2 C. half and half.
    Also used some Chinese chives because I had some left over from another recipe.
    RAVE reviews from all who partook!

    1. JJ AVINGERJACQUES

      One more thing….I have never eaten these before yesterday, as I usually prefer the food item like corn in it’s fresh-from-the-field state with minimal accoutrements…..but these were definitely “the whole is greater than the sum it’s parts” kinda thing!

    2. JJ AVINGERJACQUES

      Deb, I think you’ll get a kick out of this comment emailed to me by my Twinnie….”of all the extraordinary foods you’ve researched and prepared for me/us, i mean the eclairs and soups and breads and pastries and salads,and meats….omg, what a wild road, twinnie!!! BUT: of all the foods you’ve made, i’m thinking the best things are these fresh corn fritter-cakes….so perfect!! i can’t stop eating them (and it’s Late, !)” lol

  62. Dee

    My absolute preferred way to serve corn fritters – admittedly not the healthiest – is spread with avocado then topped with streaky bacon and a dollop of sour cream.

  63. We eat corn fritters often. They make a quick and easy lunch, but we just put butter on them. Will try some of your suggestions, but I’m surprised the cheese doesn’t melt all over the place?

    1. MR in NJ

      I was surprised, too. It didn’t. I took the advice of a comment on another website for a similar recipe and let the batter sit in the bowl for 15 minutes before I started to cook them.

  64. Dianne

    Thank you for this wonderful recipe and the listed variations. I read through the comments and see other variations mentioned, and am glad to see so many taking this as an inspiration. I do have to comment on your using the term “street-ish” for the variation you mention using lime and cojita cheese. A descriptor like Hispanic or Latin or Mexican might have fit as well for that version, or even lime-cojita, given the other appellations you’ve given for your versions list. I worry that sometimes our languaging communicates un-meant biases about cultures and their foods. Sure, roasted corn with butter and cojita is often served on the street, but so too are all kinds of corn fritters throughout the world. Thank you as always for keeping us well fed and sharing your journey with us. I hope you take this comment lightly – it is not meant to criticize a lovely post but rather open discussion about unintended communication. Blessings. – Dianne

    1. deb

      Thanks. It is the opposite of my intention. I usually feel uncomfortable calling things Latin or Mexican because I’m not an expert on the food, cannot speak to authenticity just because I’ve visited or read a few cookbooks. So, instead of calling it Mexican Corn Fritters* I try to instead focus on what is actually present or how it’s found, in this case shortening Mexican Street Corn…
      * a pet peeve of mine, see also, like, Mexican Pasta Salad — because it has, cumin and lime or cilantro in it, maybe this doesn’t bother other people as much?

  65. Katharine

    I made these last night, and oh my goodness they were delicious. Thank you for sharing a terrific — and easy — recipe!

  66. Iris

    This was a fabulous recipe that highlighted the corniness of the corn. (How’s that for corny?) I like that these fritters weren’t loaded with too many additions that masked the corn flavour. I only used four stalks, which came to four cups of corn, so I added a dash more flour. I dropped each fritter into the pan using an ice-cream scoop, then pressed down with a fork. Not too much oil splatter, but I would keep kiddies and dogs away from the stove while making these delicious babies. Served them with tzatziki, which was nice. The next day we had them with hummus. Also lovely.

  67. Gonna make these this weekend, but with a korean twist (similar to your miso ones).

    Instead of miso, going to whisky a few tsps of gochujang into the egg and then also embrace all the scallions. Will serve with a korean broiled tofu and a kimchi slaw for what I hope will be an awesome meal!

  68. Erin

    I made these as written, cheddar/chives, and they were amazing! Even as leftovers the next day. I think my farmer’s market has giant corn, though. I got just over 3 cups from just 3 ears of corn!
    Next up I’ll be making the street corn version–and don’t feel bad about calling it that, I live in LA and that’s what chili/lime/cotija corn is called in Mexican (and other) restaurants here.

  69. mousouchop

    Just made these on a whim, as I had everything on hand. Only alteration was cutting the recipe in half. I got 7 3-4″ fritters, and they were great!

    I will definitely experiment with making fritters in the future using different herbs and add in. Great new (to me) way to eat the fresh local corn. I love it!

  70. Deb in Indiana

    Deb, this recipe sounds great, but I, as a Midwesterner, have to tell you that the thing you are shucking and standing in a bowl is an *ear* of corn. A *stalk* of corn is about 7 feet tall!

  71. Su Young-Leslie

    Our variation…. Delicious! Two cups corn and one cup shredded red potato. The herbs were what was ready in the garden; chives, oregano and cilantro, heavy on the cilantro. Tossed in some chilli flakes, too. Voted into the exclusive club known ‘round here as, “Go-To Top Ten Emergency Suppers.” Served with garden greens, especially spicy arugula, strawberries and blueberries, with orange-sesame dressing. Mmmmm. Truly mmmmm.

  72. Sadie

    Note to future self: Make this again and follow the recipe. Let’s not get fancy here.
    I did add a green chilli (I think people outside of Colorado call them “Anaheim” peppers) and a pinch of red pepper flakes. Once again proving my theory that if you add enough cheese, kids won’t notice that it’s vegetarian.

  73. Nivedita

    These were very good! I had four large ears of corn and worried that I would have to scale the recipe to 2/3rds. But I must have cut pretty close to the cob, because I got about 4+ cups of kernels. I used 4 eggs and a cup of flour and that was perfect binding. I dropped heaping tablespoons (the flatware kind) of batter in skillet and got 24 fritters. With a salad this recipe fed my family of four two meals.

  74. Melanie Bowman

    Beware! These are habit forming! I couldn’t stop eating them! They were easy to make and, like so many of the Smitten Kitchen recipes, it is easily adaptable. I used a bit more spice than the recipe called for and I had 8 ears of corn on-hand so I needed to adapt a little. This recipe is now a part of my regular rotation!

  75. SallyT

    I made these last night and loved them! I needed the extra 2T of flour, and also used 3 ears of corn to get 3 cups. DELICIOUS!

  76. NJChicaa

    I made the street corn version but with queso fresco instead of cotija because that’s what I had on hand. They were outrageous! I topped with a bit of mayo mixed with a few dashes of hot sauce. Absolutely amazing. I will be making them over and over again. Thanks for a wonderful recipe.

    1. TCL

      The lasagna bolognese is in our regular rotation. Homemade pasta is totally worth it and I make the entire thing in one day, giving me several freezer meals to enjoy when time is short.

  77. These sound so simple and delicious. I hope to make them this week and add a little spice to them for sure! I plan to try to omit the cheese, as our youngest daughter is dairy-free. Wish me luck!

  78. Erika

    We were in Ithaca last weekend and had brunch at Moosewood. They made a zucchini-corn fritter w/ a chipotle aioli, which my picky daughter loved. Tried to replicate it last night w/ only moderate success–maybe I’ll try combining a couple of your fritter recipes instead!

  79. Stephanie

    Just to clarify, you made a half recipe which yielded 12-16 fritters? But the recipe as given would yield 24 or more?

  80. May

    It’s corn season! These fritters are a tasty way to enjoy fresh corn. I had most of the ingredients in the fridge and added some minced onion to the recipe — delicious! Tx Deb!

  81. TCL

    Made these this morning and had to make a second batch because we ate them as fast as they came out of the skillet. Just be sure to not use herbs that will overwhelm the subtle sweetness of the corn.

  82. Linda Hall

    This is a fabulous recipe! I used 3 ears of corn and I actually had more than 3 cups of corn! It made so many fritters, my neighbor came over to help eat them…now she makes them! Good as they were, next time I’d add some minced jalapeño for a kick. We ate them with a dollop of sour cream, but that would be even better if you spiced and herbed up the sour cream too.
    This recipe is now definitely in the family rotation. Delicious!

  83. Novia

    These paired perfectly with a chicken avocado salad I made for a dinner picnic date with my toddler. I had 4 large ears of corn and had a little over 4cups of corn (didn’t need to adjust the egg/flour amounts). Also, fried them in bacon fat (leftover from the chicken salad), and they were so damn good.

    Oh, and Deb, Global is my absolute favorite knife brand. I feel like a pro whenever it’s in my hand!

  84. SharonB

    These were a crowd pleaser in my family! So easy to make and a perfect summer dish. I made them twice, the second time I added cilantro and jalapeños and made a lime sour cream to dip them in. Thanks for the recipe!

  85. Daria Snider

    I don’t know what your corn cobs look like in New York, but out here in California, my 6 cobs yielded 6 cups+ of kernels! Regardless, I trusted you, used the quantities you provided, and they were amazing! I was, however, still cooking fritters until 10 last night because I had so much batter. But now I have lots in the freezer for later! Followed your directions to a T, including “double cutting” the kernels off the cob as suggested by several commenters, and I wouldn’t change a thing! Served with shrimp sautéed in butter and garlic. So much tastiness. :)

  86. TCL

    I’ve made these several times now to bring to get-togethers where an appetizer is appreciated and they’ve always been a hit – have directed many people to Smitten Kitchen! I’m surprised at so many comments on popping kernels. I just turned the heat down and bit and the popping was minimal with no splatters. Could just be that I used less oil in the pan.

  87. N

    I tried these with two cups of corn/1 cup carrots, and I didn’t have any scallions. They were delicious and easy, and the extra batter kept overnight just fine in a covered bowl.

  88. Katie Grace Schneller

    This may be dumb. But should I cook the corn first? It seems like in the instructions I should cut it off the cob raw?

    1. Tina

      I just tried them without cheese and they were great. I didn’t change the batter at all and they stayed together in the pan.

  89. Gail

    Delicious. Holding together well as I cook them right now. What should I dip them in? Embarrassed to say I like to dip fritters… suggestions? Thank you!

  90. Jean

    Made these tonight with local corn that had been hanging out in my fridge for a few days. These are SO good. I’m sure I had way more than 3 cups of corn from my 6 ears but didn’t measure and soldiered on. Thank you for the “egg salad” description as that was so helpful. I also had some popping but totally worth it….yum!

  91. These were excellent. Subbed parsley for chives because I couldn’t get any at my farmers market, but I bet they’d be even better as the recipe is written. Served with frittata and heirloom tomatoes for a perfect summer meal.

    Next time, I’d make a simple sauce of greek yogurt and sambal olek (chili sauce — sriracha would work too) to serve on the side. We had some sriracha mayo but I didn’t think they needed any extra fat.

  92. Emily

    So delicious! I got 3 ears of corn in my CSA basket this week: perfect for a half recipe. I made the miso riff on them, because I’m avoiding gluten and dairy, and didn’t miss either. I used a Bob’s Red Mill flour substitute, a ton of scallions, and whatever herbs I snipped from the plants on my deck. My favorite thing is that the corn gets cooked, but just barely: it still has that summer sweet corn taste. Thanks, Deb!

  93. Please go back to that last step, squeezing the milk out with a knife, and use the curved side of a serving spoon instead. Otherwise, you are still leaving behind the most important element of the corn, the germ. Seriously.

  94. Jenny

    These are delicious! I missed the part about getting as the milk out of the corn so I just added a splash of regular milk. I used chives & basil for the herbs and topped the fritters with whipped ricotta (recipe from the Six Seasons cookbook). So good and easy; will definitely make again!

    1. Heather

      The second time I made these, I only cooked half the batter the first night for dinner, and was too tired to finish making the leftovers. Popped the batter in the fridge overnight and cooked them the next night with no issues with quality!

  95. Jaime Miele

    These are easy and delicious! I had more than enough corn from only 3 ears, otherwise the recipe worked perfectly for me as written. Thanks for another winner, Deb!

  96. Julie

    Wow — these are my first fritters and they are amazing! I made a quarter recipe and subbed cream cheese for the cheddar and used mustard greens as the herb. They made a fabulous lunch for one.

  97. Carolyn

    These were good and easy. I accidentally made a higher ratio of batter to corn, but they were still good. I couldn’t tell in the finished product. Used parsley for the herb.

  98. Nicole

    FINALLY made these this summer and we’re addicted.

    Our favourite way is to use green onions, cheddar, bacon bits, garlic, cayenne, paprika, pepper, and season salt.

    Also used gluten free flour and have no issues with it!

  99. Heather

    Second time making these, and went for a Thai twist this time! Increased the scallions to 6, skipped the cheese, and added 2+ tbsp of spicy red curry paste. They were fantastic, and can’t wait to keep riffing on this recipe!

  100. Emily

    made these, exactly as written, and they were PERFECT! a great way to use some delicious end-of-summer corn from the farmers market. yummy with a dollop of sour cream as well!