These easy corn fritters are crispy, savory, and filled with plenty of fresh flavors. Serve with a cool and creamy honey jalapeño yogurt dip and enjoy as a summer appetizer or satisfying dinner.
Golden brown, loaded with sweet corn, and exploding with fresh herbs and spices, these easy corn fritters will steal the show of any summertime meal. They’re completely and unapologetically packed with corn– very corny, if you will! Paired with a creamy and refreshing yogurt dip, these fritters are a must make this season.
These Corn Fritters Are:
- Made in 1 bowl
- Bursting with fresh flavors like corn, cilantro, green onion, and more
- Delicious as a side dish or main dish – as a side, they always outshine the main meal because they’re just that good
- Versatile and adaptable, just like these zucchini fritters
- Texture: Light and crispy.
- Flavor: The star flavor here is corn, of course, but it’s been amped up with fresh herbs and lively seasonings. And the creamy dip/sauce makes a winning accompaniment.
- Ease: This a fairly simple recipe with few steps. Combine the fritter ingredients, then cook them in batches on the stove.
- Time: Set aside over 30 minutes to complete this dish. There’s a good amount of batter, so you’ll need to cook the fritters in 2-3 batches.
Overview: Ingredients You Need for These Corn Fritters
While they’re made with simple ingredients, these corn fritters pack a flavorful punch. They’re incredibly versatile, so customize them to your taste preferences.
- Corn. We can’t have corn fritters without corn, and you’ve got options. Canned corn, frozen corn, fresh corn – whichever is easiest! For even more flavor, I recommend using roasted fresh corn or the grilled corn on the cob. It’s an extra step, but it adds excellent flavor.
- Whole wheat flour. The flour helps bind the ingredients together. You can use whole wheat flour, all-purpose flour, or even gluten-free flour.
- Bell pepper. Fresh bell pepper adds color and flavor. Use your favorite color: red, green, orange, or yellow.
- Jalapeño. Leave out the jalapeño if you don’t like spicy foods, or increase the amount for more spice. I don’t love spicy food, and I prefer a medium heat – 1/2 jalapeño is the perfect amount.
- Seasonings. Cilantro, green onions, jalapeño, honey, and garlic work so well together. Sometimes I add a little more cilantro just because I love it, but customize the ingredients to your liking. And don’t be afraid to add a lot of herbs and spices because that’s what makes these taste so special.
- Spices. You have complete control over the spices in these fritters. I love the combination of smoked paprika, salt, and black pepper.
- Eggs. Eggs keep the fritters intact and bind everything together.
- Oil. Use your choice of oil such as olive oil or vegetable oil. We usually use olive oil.
- The dip/sauce. The cool, creamy honey jalapeño Greek yogurt dip – packed with garlic, honey, jalapeño, and lime – makes a refreshing accompaniment to warm corn fritters. The fritters are prepared with a lot of the same ingredients, which makes it even easier and more convenient to prepare. You can easily adjust the spiciness and flavors to your liking, just like with the fritters. Dunked, dipped, or scooped on top – I love the flavors in this.
Overview: How to Make Corn Fritters
The full printable recipe is below, but let’s walk through it so you understand each step before you get started.
- Make the yogurt dip. Combine all the ingredients and mix well. Season with salt. I like to make the dip first so the flavors have a chance to mingle and settle before serving.
- Make the fritters. Mix your ingredients in a large bowl, then refrigerate until needed.
- Cook the fritters. It’s best to cook the fritters on the stove in a little oil. I do not recommend baking them because they tend to over-spread and you will lose all that delicious crisp.
I usually serve the corn fritters with fish or on a hearty salad for a meatless meal. But let’s face it, they always steal the show. The recipe yields a large batch, and the leftovers make perfect quick lunches and dinners during the week (plus, they freeze beautifully). I just reheat them in the microwave or the oven until they’re warmed through. However, you can easily halve the recipe if you don’t need quite as many fritters.
More Favorite Savory RecipesPrint
Crispy, savory, and easy corn fritters are all mixed together in 1 bowl. Serve with a cool and creamy honey jalapeño yogurt dip!
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 from 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 cup whole wheat flour*
- 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 eggs, beaten
- 2 Tablespoons olive oil (or avocado oil or vegetable oil)
- Make the yogurt dip: Whisk 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.
- Make the fritters: Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, as you heat the oil.
- 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.
- Serve warm fritters with yogurt dip.
- Make Ahead & Freezing Instructions: 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.
- Corn: If using frozen corn, thaw and drain well. If using canned corn, drain well.
- Flour: All-purpose flour works too– as would a gluten free flour.
- Get creative with your herbs and spices. Feel free to sub in any of your favorites.
- Stovetop or Baking: I recommend cooking these on the stove. You don’t need too much oil, only 2 Tablespoons as listed in the ingredients. I do not recommend baking these fritters because you will lose all that crispy texture and they will over-spread.
Keywords: corn fritters, easy corn fritters
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.