Name: Brisk Quick and Easy Corn Fritters Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: ⅓ cup all-purpose flour; ¼–⅓ cup cornmeal; ½ tsp baking powder; ¼ tsp salt; ¼ tsp black pepper; ¼ tsp smoked paprika (optional); 1 large egg; ½ cup milk (or adjust for batter thickness); 1 cup corn kernels (fresh, thawed frozen, or well-drained canned); 2 green onions, finely chopped; ½ cup grated cheddar cheese (optional for flavor & crunch); Vegetable oil for frying

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Golden and crisp on the outside with a soft, flavorful center, these corn fritters are the perfect quick-fix comfort food. Whether I’m trying to use up leftover corn or whip up a crowd-pleasing appetizer in minutes, this recipe never lets me down. It comes together with basic pantry staples and delivers an irresistible texture that’s both crunchy and tender.

Brisk Quick and Easy Corn Fritters Recipe

Why You’ll Love This Recipe

These fritters are one of those go-to recipes I find myself returning to all year round. Here’s why:

Quick to Make: I can get these on the table in just 25 minutes from start to finish.
Customizable: I like to switch up the flavors with cheese, herbs, or spices based on what I’m craving.
Perfect Texture: The combination of cornmeal and flour gives that golden crispness I love, while the inside stays soft and fluffy.
Great for All Ages: Even picky eaters enjoy these fritters – they’re lightly spiced and packed with sweet corn.
Minimal Cleanup: Since everything cooks in one pan, I’m not stuck with a mountain of dishes after.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
cornmeal
baking powder
salt
black pepper
smoked paprika (optional)
eggs
milk
corn kernels (fresh, canned, or frozen and thawed)
green onions (finely chopped)
cheddar cheese (grated, optional)
vegetable oil (for frying)

Directions

Mix Dry Ingredients
I start by whisking together flour, cornmeal, baking powder, salt, black pepper, and smoked paprika in a large bowl until everything is evenly combined.
Whisk Wet Ingredients
In another bowl, I whisk the eggs and milk until smooth and slightly frothy.
Combine Wet and Dry
I pour the wet mixture into the dry and stir gently until just combined. I make sure not to overmix – that’s the key to keeping the fritters light.
Fold in Flavor Boosters
I gently fold in the corn kernels, green onions, and cheese if I’m using it. The batter should be thick but spoonable.
Heat Oil
In a skillet over medium heat, I warm the vegetable oil until it shimmers. That usually takes about 2-3 minutes.
Fry the Fritters
Using a spoon, I drop small mounds of batter into the pan and let them cook for about 2-3 minutes per side, or until golden brown and crispy.
Drain and Serve
Once cooked, I transfer the fritters to a paper towel-lined plate to soak up any excess oil. Then I serve them hot with my favorite dipping sauce.

Servings and timing

Yield: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Gluten-Free: I swap the flour with almond flour or a gluten-free blend when cooking for gluten-sensitive friends.
Vegan: I use flax eggs and plant-based milk, and skip the cheese or use nutritional yeast for a cheesy note.
Spicy Kick: I add jalapeños or red pepper flakes to bring in some heat.
Low-Carb Twist: I mix riced cauliflower with a smaller portion of corn to cut down on carbs while keeping that familiar texture.
Herbaceous Version: Sometimes I toss in chopped cilantro or parsley for a fresh, garden-inspired flavor.

Storage/Reheating

Refrigerate: I store leftover fritters in an airtight container for up to 3 days. I layer parchment paper between them so they don’t stick.
Freeze: For longer storage, I wrap them individually and freeze for up to 1 month.
Reheat: To bring back the crispiness, I reheat them in the oven at 350°F for about 5-7 minutes. I skip the microwave so they don’t turn soggy.
Air Fryer Option: A quick 3-4 minutes in the air fryer at 350°F brings them back to life.

FAQs

How do I keep corn fritters from getting soggy?

I always pat my corn kernels dry before adding them to the batter. And after frying, I let the fritters drain on paper towels to keep them from absorbing excess oil.

Can I use canned corn instead of fresh?

Yes, I do it all the time. I just make sure to drain and dry the kernels well before mixing them in.

What dipping sauces go best with corn fritters?

I love pairing them with spicy aioli, ranch, or salsa. Even sour cream with a squeeze of lime works great for a tangy contrast.

Can I make these in advance?

Yes, I often make them ahead and reheat in the oven. They’re great for prepping for brunch or a party.

Are corn fritters healthy?

They’re a tasty treat I enjoy in moderation. They offer fiber and protein from the corn and eggs, but since they’re fried, I balance them with a fresh side salad or grilled veggies.

Conclusion

These brisk and easy corn fritters are my go-to when I need a delicious dish fast. They’re endlessly adaptable, incredibly satisfying, and perfect for just about any occasion—whether it’s a weeknight dinner, lazy weekend brunch, or a last-minute snack for guests. I always keep this recipe in my back pocket, and once I try it, I think I’ll do the same.