Easy Corn Fritters

Crispy, savory, and easy corn fritters are all mixed together in 1 bowl. Serve with a cool and creamy honey jalapeño yogurt dip! Recipe on sallysbakingaddiction.com

Real life lunch and dinner food for you today. As much as we’d all love to cozy up with a giant skillet cookie and 1 spoon, this skillet food seems to be a bit more practical and healthful. Not that a giant cookie as a meal is a bad idea. Nope, I don’t even know what you’re talking about.

Here’s what I’ve been eating all day every day! Massive upon massive upon massive amounts of homemade corn fritters. Colorful, crisp, savory, spiced, dunked, topped, and dipped into the creamiest homemade honey jalapeño Greek yogurt dip. Wait a sec. Did you just read that? Honey + jalapeño + Greek yogurt + dip. ♥

More on that later.

Crispy, savory, and easy corn fritters are all mixed together in 1 bowl. Serve with a cool and creamy honey jalapeño yogurt dip! Recipe on sallysbakingaddiction.com

This whole corn fritters on repeat deal started when my sis-in-law made them for Mother’s Day last month. We had them alongside grilled chimichurri shrimp, chicken (I think? I can’t remember ’cause CORN FRITTERS!), cheesy potatoes, salad, homemade rolls. The works! Out of everything around the table… and I believe it was BBQ chicken… the corn fritters reigned supreme. They were golden brown, loaded with sweet corn, and exploding with fresh herbs and spices.

What everyone loved about the fritters is that they were completely and unapologetically packed with corn. Rather than puffy corn pancakes, where there’s more oil-soaked batter than anything else. These corn fritters are very corny. I’ve been dying to type that sentence since I started writing this post.

Easy corn fritters on sallysbakingaddiction.com

Easy corn fritters on sallysbakingaddiction.com

You’ll feel really good about making and eating these corn fritters because they’re (1) filled with vegetables (2) healthy-ish comfort food– whole wheat flour, yeah! (3) versatile and adaptable AND (4) all mixed together in 1 bowl. At once. !!!

Simple flavors come through like fresh cilantro, garlic, and spicy jalapeño. You have total control over the herbs and spices used and the list below is exactly how I prefer them. Sometimes I add a little more cilantro (more like 1/2 cup) just because I love it, so play around with what you like best. But don’t be afraid to add a lot of herbs and spices because that’s what makes ’em taste good. If heat isn’t your thing, don’t you worry about it! You can leave the jalapeño out or reduce the amount. I don’t love spicy food– I enjoy it medium style — and the 1/2 jalapeño was the perfect amount. So consider keeping it if you’re in the same spice loving group as I am.

You’ve got options for the corn. Canned corn, frozen corn, fresh corn. Whichever is easiest! If you want extra awesome corn fritters, I recommend using fresh corn and roasting it. Or, even better, grill the cobs! I grilled the corn in the last batch I made. Scraped all that beautiful corn off and tossed it in with the rest. It’s definitely an extra step, but kicks that already massive flavor into ultra high gear. I recommend doing this if you’re making it for guests. They won’t know what hit ’em.

I’m toying with the idea of adding some black beans in place of the corn. Maybe 1 cup black beans, 2 cups corn? Throw some cumin in there for a southwestern feel! Ooolalalalala.

Crispy, savory, and easy corn fritters are all mixed together in 1 bowl. Serve with a cool and creamy honey jalapeño yogurt dip! Recipe on sallysbakingaddiction.com

The corn fritters are made crispy by light pan frying. That’s where the magic happens. Just a light fry for a couple minutes on each side. If you want them a little crispier, fry them for a little longer. I love a nice crisp, so I let them do their thing until I see a darker brown surface– maybe 3 minutes on each side.

This recipe yields a large batch, which is perfect for lunch and quick dinners during the week when you don’t feel like cooking (looking at you, every summer night). I reheat them in the microwave or oven until warmed through. You can easily halve the recipe if you don’t need quite as many fritters– but they do freeze wonderfully for meals down the line. I usually serve them with some fish or with/on a hearty salad for a meatless meal. But let’s face it, they always steal the show.

Honey jalapeño greek yogurt dip on sallysbakingaddiction.com

May I interest you in a dipping sauce for your warm fritters? Always dipping sauce. A-l-w-a-y-s.

This cool ‘n’ creamy Greek yogurt dip packed with garlic, honey, jalapeño, and lime is essential to your corn fritter experience. A lot of the ingredients are repeats from the fritters, making things convenient for ya. Again, not a huge fan of super spicy food over here, and the amount of jalapeño in the dip is *perfection.*. I absolutely love the flavors in this dip and I’m toying with the idea of turning it into a salad dressing of sorts. I’ll keep ya posted.

Crispy, savory, and easy corn fritters are all mixed together in 1 bowl. Serve with a cool and creamy honey jalapeño yogurt dip! Recipe on sallysbakingaddiction.com

For the record, my dip to fritter ratio is much more aggressive than what is pictured here. Kevin takes his teeny teaspoon amount of dip for a plate of fritters (?) and I eat the rest. Opposites really do attract, specifically when it comes to dipping sauce amount preferences.

Enjoy enjoy enjoy!

Easy Corn Fritters


Honey Jalapeño Greek Yogurt Dip

  • 1/2 cup plain Greek yogurt (I use nonfat)
  • 3 Tablespoons olive oil
  • 1 Tablespoon honey
  • 2 teaspoons minced garlic
  • 2 teaspoons apple cider vinegar
  • juice 1 lime
  • 1/2 jalapeño, finely diced (or more if you want more heat!)
  • salt, to taste


  • 3 cups corn kernels (fresh, frozen, or canned)1
  • 1 cup whole wheat flour2
  • 1/2 cup finely chopped red or green pepper
  • 1/4 cup finely chopped cilantro
  • 1/4 cup finely chopped green onion
  • 1/2 jalapeño, finely diced
  • 2 teaspoons honey
  • 2 teaspoons minced garlic
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • couple pinches fresh ground black pepper
  • 2 large Eggland's Best eggs, beaten
  • 2 Tablespoons olive oil, canola oil, or vegetable oil for frying


  1. Make the yogurt dip by whisking all of the yogurt sauce ingredients together except for the salt. Taste, then add salt to your taste. Cover and refrigerate until ready to serve.
  2. Make the fritters: Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, as you heat the oil.
  3. Heat the oil in a skillet over medium-high heat. Once hot, use a large spoon and scoop 3 Tablespoons of the fritter mixture (I always eyeball the amount). Place the mixture onto the hot skillet and form into a circle as best you can. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 2-3 minutes on each side. Transfer to a paper towel lined plate until finished.
  4. Serve warm fritters with yogurt dip.

Make ahead tip: These fritters make great leftovers. Store in the refrigerator for up to 1 week. Reheat by placing on a lined baking sheet under the broiler for a couple minutes or pop into the microwave for a minute or until heated through. You can freeze fritters for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.

Recipe Notes:

  1. If using frozen corn, thaw and drain well. If using canned corn, drain well.
  2. All-purpose flour works too-- as would a gluten free flour blend.

Get creative with your herbs and spices. Feel free to sub in any of your favorites.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

And here are my favorite zucchini fritters with, you guessed it, more greek yogurt dip! This time it’s garlic herb yogurt sauce with lots of fresh mint and parsley.


Eggland’s Best provided me with eggs to bring you this recipe.

Crispy, savory, and easy corn fritters are all mixed together in 1 bowl. Serve with a cool and creamy honey jalapeño yogurt dip! Recipe on sallysbakingaddiction.com



  1. Andrea @ Cooking with a Wallflower on June 15, 2016 at 12:42 am

    Oh my god. Your Mother’s Day sounds soo awesome! These corn fritters sounds soo delicious especially when it’s paired with honey jalapeno greek yogurt dip. I’m addicted to spicy foods so I’m definitely excited to try this.

  2. heather (delicious not gorgeous) on June 15, 2016 at 2:02 am

    corn fritters are my fave! i love how the corn kernels soften and pop when you bite into them.

  3. Laura ~ Raise Your Garden on June 15, 2016 at 7:01 am

    I know I obviously need to get out more, but I’ve never had a fritter before. They look scrumptious. Should make them for Father’s Day, I’d bet he’d love these. 

  4. Caley on June 15, 2016 at 7:21 am

    Oh my gosh, these look SO good!!!!!!!!! I am obsessed with corn…like, I’ll eat a freezer bag of corn plain (actually, I do that with any vegetable, haha). But these are amazing and I want to make them immediately! 😀

  5. Tori//Gringalicious on June 15, 2016 at 7:24 am

    Haha, I’m so the same on the would-you-like-some-fritter-with-your-yogurt-dip? problem! I love that these are semi-healthy with veggies and whole wheat flour cuz I’m a sucker for anything that’s unapologetically stuffed with corn!

  6. Marina @ A Dancer's Live-It on June 15, 2016 at 7:37 am

    I LOVEEEE a dipping sauce for anything too! I’m the weirdo who could probably just eat ketchup…not that I’m saying I’ve done that before…;) But these corn fritters look amazning and I’m totally making them for the 4th of July!

    • Sally on June 15, 2016 at 2:51 pm

      That ketchup thing. I’m so with you.

  7. Rena on June 15, 2016 at 9:12 am

    I really love everything corny! I must try them out! Thank you 🙂
    xx from Bavaria/Germany, Rena

  8. Catherine Smith on June 15, 2016 at 9:57 am

    Being from the South, this is my spirit food. I actually had corn fritters this weekend! But they were fried into little round nuggets. So yum. Also, pro Southern tip – use some of that honey and swipe it across the top of a hot biscuit. Like a real good slather or it. You’ll never eat biscuits any other way again and that would be soooooooo good with the honey in the dipping sauce! Sorry for adding another 400 calories to your corn! 🙂

    • Sally on June 15, 2016 at 2:50 pm

      YES!!!! So so so damn good!

  9. Hayley on June 15, 2016 at 10:40 am

    I can’t wait to try these, Sally, I love corn fritters! I almost always order them as an appetizer when I go out to eat at Mexican restaurants, but I’ve never made them myself. I like the idea of half black beans, half corn in these. And maybe a little tomato and cheddar cheese thrown in that dipping sauce for a truly southwestern version??? I’ll let you know once I’ve given these a shot 🙂

    • Sally on June 15, 2016 at 2:50 pm

      Yes do it!

  10. Traci on June 15, 2016 at 11:06 am

    These look amazing!!!  I think I know what new recipe I will try for Father’s Day on Sunday – pretty sure both my husband and girls will love these!  It is quite possible that I have not have enough coffee yet…but am I missing what kind of oil and how much you use?

    • Sally on June 15, 2016 at 2:49 pm

      Sorry about that Traci! I accidentally left that out. It’s olive oil. Just added it.

  11. Leah @ Grain Changer on June 15, 2016 at 12:23 pm

    There is nothing – NOTHING – like corn in the summer. Loving this alternative to my standard corn on the cob for every dinner thing I’ve got going on right now. And that dipping sauce? SWOON!

  12. Betsy on June 15, 2016 at 1:05 pm

    I just made these and they are amazing. I love all your recipes.

  13. Demeter | Beaming Baker on June 15, 2016 at 2:14 pm

    Okay, but all you did was mention your giant PB skillet cookie and I’ve started to faint with PB love. 🙂 Meanwhile, did you get a new plate to shoot on?? I like the crackled blue texture.
    Corny: Lololol. But now I have to share a super corny joke with you–Sally, these fritters are so corny that when Kevin Costner saw them, he said, “if you eat it, they will come.” 😉 <–okay, that only makes sense if you watched Field of Dreams… 😉
    And black beans in this? Heck yes!
    P.S. Just so you know, as a midweek energy bump to get me all positive, I played Toothbrush by DNCE and read your post. I'm good now! 🙂 xo

    • Sally on June 15, 2016 at 2:25 pm

      I love that blue plate. I got it last summer, but Pier 1 still has it in stock. They have a TON of colors too. I want them all!

      Made sense to me!! And I love that!!

  14. Emma {Emma's Little Kitchen} on June 15, 2016 at 2:52 pm

    YUM! I love corn fritters, and that dip sounds the THE perfect compliment. Can’t wait to try this one Sally!

  15. iram on June 15, 2016 at 3:05 pm

    Sally, you seriously need to toy with the idea of making an “all-inclusive” cookbook, with appetizers, main entrees and desserts. I know it would be a hit. A lot of us followers do make your savoury items and they are really good. I cant wait to try this one. 😉

    • Sally on June 16, 2016 at 10:55 am

      Iram, I love that idea! Maybe in the future. How fun would a cookbook be with healthy dinner recipes and ultra decadent dessert recipes. Balance, right?

  16. Olivia on June 15, 2016 at 5:12 pm

    You must be some kind of psychic! I have some huge corn cobs in my kitchen I need to use up so this recipe couldn’t have come at a better time. The fact that they look so delicious is even more exciting! Thank you Sally. I can’t wait to try them!!!

    • Sally on June 16, 2016 at 10:52 am

      Let me know how you like them!

  17. Nicola on June 16, 2016 at 1:53 am

    Hi sally, I was just on your Instagram account and I just wanted to reply to one of your recent comments. Your websites have always been my place that I go to once I’ve read the news and have done my nearly obsessive googling to see if certain missing children have been found. I’ve always been the sort of person that sad news really stays in my head and weighs heavy on my heart.  So the very last thing I do is go to you.  You and your yummy pictures and casual writing is what makes me remember that there is light in the world.  Thank you for everything that you share with us because it really is a slice of light relief.

    • Sally on June 16, 2016 at 10:46 am

      Thank you Nicola. THANK YOU. This makes me very glad to have a blog where we can all count on one another.

  18. read naruto online on June 16, 2016 at 5:48 am

    Thank you for the recipe, I should try it very soon!

  19. Merle Bonba on June 16, 2016 at 8:18 pm

    Hi Sally! I read this blog this morning, thought about it all day! Left work, straight to supermarket!! I made the fritters tonight with homemade chicken tenders. What an excellent dinner!! The fritters were amazing and so was the sauce! Omg!! I cut the corn off the cob, then microwaved it for 5 minutes. Absolutely delicious! You blew me away!! Even impressed my husband!! Lol thank you!!!

    • Sally on June 18, 2016 at 9:10 am

      SO GLAD!

  20. Melanie on June 17, 2016 at 1:04 am

    This is probably the quickest I have ever made a recipe! In my defense, who doesn’t have a can of corn in their pantry or a bag in their freezer? Thus, corn fritters were easy to make for a quick and simple dinner tonight! I halved the recipe and found that one egg wasn’t really enough. Maybe it was too small…so I added a second and that really helped the corn kernels adhere to each other better. These were SO TASTY! I topped them with Greek yogurt but also a sprinkle of Parmesan cheese and hot sauce (because that is how I like to eat corn on the cob) and they were perfect♥ Also, this is a bazillion times better than those oily dough balls that we know as conventional corn fritters–especially because these could arguably pass for a meal 😉 I’d been hoping for a recipe like this from you so thanks a bunch, Sally!! 🙂

    • Sally on June 18, 2016 at 9:08 am

      Perfect, Melanie. Just perfect! Thanks so much for taking the time to write and let me know how your fritters were. Appreciate it!

  21. Hannah Hossack-Lodge (Domestic Gothess) on June 17, 2016 at 8:16 am

    I looove sweetcorn fritters, they are my go-to meal when I haven’t done any food shopping and don’t really feel like cooking as they are so quick and easy to make. I like your idea of adding black beans and the dipping sauce sounds delicious 🙂

  22. Rashmi Primlani on June 17, 2016 at 6:21 pm

    we love fritters, especially corn, ty for sharing.

  23. Jamie on June 20, 2016 at 7:27 am

    These were a huge hit at Father’s Day BBQ! Delish!

    • Sally on June 20, 2016 at 11:43 am

      AWESOME! Thanks Jamie.

  24. Elizabeth on June 22, 2016 at 5:08 pm

    This Recipe is sooooo good! The dipping sauce really makes the recipe and is delicious. Instead of jalapenos I put cilantro and it tasted just as good for someone who doesn’t like spice in their. Defiantly recommend it! Thanks!

    • Sally on June 23, 2016 at 6:34 pm

      Perfect perfect!

  25. Andi on June 29, 2016 at 1:17 pm

    I made these and the family inhaled them.  I used a 1-1/2″ cookie scoop to scoop the batter which made 15 beautiful fritters.  The yogurt sauce sent them over the top.  Thank you, Sally for your super recipes and lovely pics.   

    • Sally on June 29, 2016 at 2:05 pm

      Thank you for taking the time to comment, Andi!

  26. Lauren on July 18, 2016 at 12:39 am

    Holy moly, I made these yesterday and they are SO GOOD. I added some chili canned tuna to add a bit more sustenance (I was looking to make them into a super easy pack and go lunch) and shoot I had trouble saving some in the fridge! That dipping sauce though… definitely need to double it 😉 I like my dipping sauce with a bit of corn fritters 🙂

    • Sally on July 18, 2016 at 7:31 pm

      The addition of tuna sounds REALLY good!

  27. Victoria on July 21, 2016 at 8:17 pm

    Love love love this recipe!! can not wait to try!!

  28. Amy on August 5, 2016 at 9:50 am

    How far ahead of time can the batter be made and stored in the frig?

    • Sally on August 5, 2016 at 11:21 am

      I’d say 24 hours. Make sure you cover it tightly.

      • Amy on August 5, 2016 at 4:53 pm

        Thanks for the quick response!

  29. Cassie on August 14, 2016 at 7:21 pm

    Just made these with half corn and half black beans, every single part is absolutely delicious!

  30. Ravish on February 18, 2017 at 12:49 pm

    This looks so good!! I love corn and these fritters sound fantastic! You do savoury just as well you do sweet! Who can be better than you, sally!



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