Cheesy Corn Fritters

Why You’ll Love This Recipe

I love how these fritters come together in just minutes using simple, pantry-friendly ingredients. The sweet corn gives every bite a pop of freshness, while the combination of cheddar and Parmesan adds depth and richness. The texture is perfectly crisp on the outside and soft on the inside. I can enjoy them plain, dipped in something creamy, or even stacked with toppings for a creative brunch idea. They’re also an easy way to use up leftover corn.

Ingredients

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

• 1 1/2 cups corn kernels (fresh, frozen, or canned)

• 1/2 cup shredded cheddar cheese

• 1/4 cup grated Parmesan cheese

• 1/2 cup all-purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon garlic powder

• Salt and pepper to taste

• 2 large eggs

• 1/4 cup milk

• 1/4 cup chopped green onions

• 2 tablespoons chopped parsley

• Oil for frying (vegetable or canola)

Directions

1. In a large mixing bowl, I whisk together the eggs and milk until smooth.

2. I add the flour, baking powder, smoked paprika, garlic powder, salt, and pepper, then stir until the batter is lump-free.

3. Next, I fold in the corn kernels, shredded cheddar, Parmesan, green onions, and parsley until everything is evenly coated in the batter.

4. I heat a thin layer of oil in a large skillet over medium heat until it shimmers.

5. Using a spoon or small scoop, I drop about 2 tablespoons of batter per fritter into the skillet. I gently press each one down to flatten slightly.

6. I fry them for 2–3 minutes on each side until they’re beautifully golden and crispy, working in batches and adding more oil as needed.

7. Once cooked, I transfer the fritters to a paper towel–lined plate to absorb any excess oil.

8. I serve them hot, often with a side of sour cream, ranch dressing, or any creamy dipping sauce I have on hand.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 8 fritters
Calories: 190 kcal per fritter

Variations

• I sometimes spice things up with a pinch of cayenne or chopped jalapeños.

• Swapping in mozzarella gives a gooey, stretchy texture I enjoy for a different twist.

• For a smokier flavor, I’ve used chipotle powder instead of paprika.

• I also like mixing in diced bell peppers or zucchini for extra veggies.

• These fritters can even go sweet—skip the cheese and herbs, and add a little sugar and cinnamon for a breakfast treat.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or air fryer to crisp them back up—they don’t take long. I avoid the microwave since it softens them too much. They also freeze well. I place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. To reheat from frozen, I bake or air fry until heated through and crispy again.

FAQs

Can I make the batter ahead of time?

Yes, I sometimes mix the batter and refrigerate it for up to 12 hours. I give it a quick stir before frying.

Can I use canned corn?

Absolutely. I drain and pat it dry before adding it to the batter to avoid excess moisture.

What dipping sauces work best?

I usually serve them with sour cream or ranch, but they also pair well with chipotle mayo, garlic aioli, or even spicy ketchup.

Can I bake these instead of frying?

Yes, I bake them at 400°F on a parchment-lined sheet for 18–20 minutes, flipping halfway. They won’t be quite as crisp but still delicious.

Are these fritters gluten-free?

Not as written, but I’ve made them gluten-free by using a 1:1 gluten-free flour blend in place of the all-purpose flour.

Conclusion

Cheesy Corn Fritters are my go-to when I want something savory, satisfying, and easy to make. They’re great for sharing or snacking, and I love how versatile they are—perfect with dips, paired with a meal, or even enjoyed on their own. With that irresistible combo of crispy edges, cheesy flavor, and sweet corn, they’re the kind of comfort food I keep coming back to.