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Corn Fritters

June 11, 2024

Quick, easy and just as delicious piping hot as they are at room temperature, these simple, classic crispy corn fritters are a sweetly summery side everyone will adore.


Homemade corn fritters on a plate

Got Leftover Corn on the Cob? Time to Make These Buttery, Crispy Corn Fritters!

You can make these corn fritters with fresh corn or with frozen corn, but they always seem to come to mind when we’re staring at a bowl of leftover corn on the cob wondering what to do with that summer bounty. If you’re craving them outside of corn season, though, frozen corn works great! Corn fritters are kind of like little fried corn cakes—we don’t deep fry ours, though many people do—and they’re a tasty appetizer or even side dish. We like to eat them as soon as possible after frying, but we promise they’re delicious at room temperature, too. Serve corn fritters with anything that you like to eat with corn, or corn bread or just eat them all on their own as a super buttery, crispy snack.

corn in a bowl, butter, flour, eggs, green onions, corn meal, oil and milk for corn fritters

What Is the Difference Between Corn Fritters and Hush Puppies?

Corn fritters and hush puppies are almost interchangeable terms, almost. Hush puppies—an iconic food of the south—are usually deep fried and are made (usually) with more cornmeal than flour. Meanwhile, corn fritter recipes typically have you cook the fritters by pan frying them and the corn fritter batter is usually made with more flour than cornmeal. Lastly, the shape differs a bit. Hush puppies are usually crispy little corn balls whereas corn fritters are more like pan-fried corn cakes. Otherwise? Hush puppies and corn fritters are really closely related, and you wouldn’t be the first person to call your corn fritters hush puppies.

flour, cornmeal, sugar, baking powder, slat, cayenne, garlic, corn, green onions, in a bowl for fritters
flour, cornmeal, sugar, baking powder, slat, cayenne, garlic, corn, green onions, in a bowl for fritters with milk & butter

Everything You’ll Need to Make These Easy Corn Fritters

Just as you would for pancakes or corn cakes, you’ll mix up a simple corn fritter batter by mixing dry ingredients, then wet, then combining the two to make a corn-studded batter that’s ready to hit the pan. You’ll drop dollops of batter in to a pan and fry them in a combination of vegetable oil (whatever neutral-tasting oil you have on hand is fine) and butter (for flavor, of course!) in a nice hot skillet. Here’s everything you’ll need to make this ultra-yummy, super easy corn fritter recipe:

  • All-purpose flour

  • Cornmeal

  • Sugar

  • Baking powder

  • Cayenne pepper

  • Garlic powder

  • Corn (fresh or frozen)

  • Scallions

  • Whole milk

  • Eggs

Homemade corn fritters in a cast iron pan
corn fritters on parchment paper on a baking sheet

How Do You Make Corn Fritters From Scratch?

Corn fritters are the kind of thing that people presumably created to use up leftover corn on the cob, and like most “use up the waste” kind of dishes, they’re super super easy. Corn fritters are all about the sweet taste of fresh corn kernels, emphasized by the addition of cornmeal in the otherwise-basic corn fritter batter. Milk and eggs make them rich and fluffy, while a bit of sugar, cayenne and garlic powder keep things interesting. Here’s how easy it is to make corn fritters:

  1. Dry ingredients! Whisk or sift together flour, cornmeal, sugar, baking powder, salt, cayenne and garlic powder. Stir in the corn and scallions.

  2. Wet ingredients! Whisk in the milk and eggs.

  3. Fry the corn fritters! Using about 1/4 cup of batter per fritter, fry them in a combination of oil and butter for about 2 minutes per side, or until they’re crispy and golden-brown on the outside and fully cooked on the inside.

  4. Eat up!

homemade corn fritters a plate with sour cream and green onions

What to Serve With Corn Fritters

Corn fritters are a classic side dish for seafood of all kinds, but really they go with most anything! You’ll be shocked to learn that sweet-savory batter fried in butter makes for a please-everyone side dish, but seriously, they’re so hearty that it’s nice to consider pairing them with meals that are otherwise pretty light. We think corn fritters go well with:

homemade corn fritters a plate with sour cream and green onions
homemade corn fritters a plate with sour cream and green onions

Tools You’ll Need

More Corn Recipes to Try

Homemade corn fritters on a plate

The Good Kind of Corny

This corn-filled corn fritter recipe is definitely the good kind of corny! We hope you love it, and when you try it we really do want to hear about how it goes for you! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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Corn Fritters

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  25 min
  • Calories: 551


  • 1 cup all-purpose flour
  • ¼ cup fine cornmeal
  • 1 tablespoon sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • ¾ teaspoon garlic powder
  • 3 cups fresh (from 4 cobs) or frozen corn kernels, thawed
  • 4 green onions, white and green parts, minced
  • ⅓ cup whole milk
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 2 large eggs, lightly whisked
  • 8 tablespoons vegetable oil
  • Flaky salt, such as Maldon, for serving
  • ⅓ cup sour cream, for serving (optional)


  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, cayenne, and garlic powder.

  2. Add the corn kernels and green onions to the flour mixture and toss until fully combined. Add the milk, 4 tablespoons of the melted butter, and the eggs to the dry ingredients and mix with a wooden spoon until just combined.

  3. In a large skillet (preferably cast iron) heat 2 tablespoons of the vegetable oil along with 1 tablespoon of the remaining butter over medium-high heat. Once the oil is glistening, pour 4 (¼-cup) portions of the batter into the skillet and flatten each slightly with the back of the measuring cup. Cook until golden brown on the bottom, 2-3 minutes. Using a spatula, flip and cook until browned on the other side and cooked through, 2-3 more minutes.

  4. Transfer the cooked fritters to a paper-towel-lined plate. Continue making fritters with the remaining batter, adding 2 tablespoons of oil and 1 tablespoon of butter for each batch. Transfer finished fritters to a serving plate. Serve warm or at room temperature, sprinkled with flaky salt with sour cream alongside. Makes about 14 fritters.

Nutrition Info

  • Per Serving
  • Amount
  • Calories551
  • Protein7 g
  • Carbohydrates34 g
  • Total Fat45 g
  • Dietary Fiber3 g
  • Cholesterol97 mg
  • sodium537 mg
  • Total Sugars5 g

Corn Fritters

Questions & Reviews

Join the discussion below.

  • Adrienne

    Can these be made with plant based butter and non dairy milk

    Yes! Should work just fine.

  • Nancy

    Can this be made ahead of time (like a day)? If so, what is the best way to reheat?

    Yes! A few options...
    1. Make just the batter ahead and fry them the day of so they stay crispy.
    2. If you must make them ahead of time, I would let them cool completely (so there's less moisture in them and they will be less soggy) before storing them in an airtight container overnight. Then I would reheat them in a single layer in the oven at 350°F. until heated through and hopefully a little crispy. Or if you have a toaster oven that could work too!

  • Jenn

    These were so fun and so yummy. The kids loved them.

    Thank you Jenn, we are so glad you all loved them!