Easy Corn Fritters

"I haven't had these corn fritters in years, and made my mom's recipe tonight. They are super easy and really tasty. They basically taste like pancakes with corn in them. I think they would be a great way to sneak some veggies into your pickier eaters diet."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by breezermom photo by breezermom
photo by karen photo by karen
Ready In:
15 patties




  • Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
  • While corn is thawing, mix all of the remaining ingredients except oil in a large bowl.
  • Add thawed corn to batter and mix well.
  • Heat oil in a large non-stick skillet on medium-high.
  • Drop spoonfuls of batter into skillet. Brown on both sides.
  • Drain on paper towels before serving.

Questions & Replies

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  1. Patty F.
    Can the corn fritters be made ahead of time?


  1. Kip K.
    Just wanted to say thank you Karen for this recipe. I haven't had these since long before my Mother passed. Nowadays, corn fritters are fried globs of dough with a kernel running through. And my Mom never measured in the kitchen so some of her recipes are hard to nail! This was a little bit of "home" and a whole lot of "heaven!" thanks again!
  2. Baby Kato
    5 stars all the way Karen. These corn fritters are wonderful, tender and delicious, great textures. They were the perfect side for our Jerk chicken and roasted potato dinner. Thanks for sharing another of your mom's wonderful recipes. Made FYC Tag Game.
  3. louise9404
    Excellent, the only change I made was to add chopped green onion to the batter. Yum.
  4. sescearce
    I had a little bit of extra homemade fresh salsa and used it in the batter. Awesome!
  5. John O.
    My Mother always made these when i was young for breakfast.. I Loved them with Strawberry Jelly on top... Yummy with maple syrup or jelly. I still make them often.


  1. Franny L.
    In the peak of summer I make this with grated summer yellow squash, corn cut fresh off the cob, and diced jalapenos, as they all ripen in my garden at the same time. I salt and drain the grated squash and squeeze it with a paper towel in the colander to remove excess moisture. I also use grated zucchini and eggplant with the corn as well. No matter how many I make, how big a batch hoping to freeze for later, they all get eaten within 2 days. The vegetarians, the omnivores, everyone loves them. The kick from the jalapenos really puts them over the top.
  2. Kip K.
    I added a little bit more milk and fried in butter!



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