Crispy Cornbread Fritters: A Simple Southern Delight
on Jan 08, 2025
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With just a few staple ingredients and a can of corn, these crispy cornbread fritters are easy to make and have an amazing texture and flavor. Whether served alongside a bowl of chili or enjoyed as an afternoon snack, these golden-brown bites of heaven never disappoint!
Corn fritters are easy to make, fried to perfection, and perfect for any occasion! The batter very quick and easy to pull together and is then fried to create a snack that has a soft interior and perfectly crispy exterior.
The star of the show in these fritters is the slightly sweet corn. It balances the savory flavor of the batter and creates a snack that you will keep coming back to. The amazing taste of these corn fritters pairs well with many different dips or toppings, meaning you can serve these with practically anything!
Table of Contents
Why You’ll Love This Corn Fritters Recipe
- Super Quick: The entire recipe comes together in less than 30 minutes!
- Very Flexible: You can serve the fritters with a variety of dips or toppings and can be served as a side dish or as a quick snack on their own.
- Perfect Texture: The fritters are perfectly crispy on the outside and soft on the inside!
- Pantry Supplies: I have all the ingredients for these fritters in my pantry and fridge all year round.
🌽 My family can devour a LOT of crispy corn snacks so I make a double batch!
Recipe Ingredients
- Flour
- Whole Milk
- Salted Butter — You can also use unsalted butter with a pinch of salt.
- Sugar
- Egg
- Canned Corn — whole corn kernels
- Salt
- Baking Soda
- Vegetable Oil — or canola oil
See the recipe card below for full information on ingredients and quantities.
How to Make Corn Fritters
Step 1: Gather your ingredients, and pour the oil into a pot to preheat.
Step 2: Whisk together the egg, milk, and melted butter in a bowl.
Step 3: Whisk in the flour, baking soda, and sugar.
Step 4: Fold in the corn kernels.
Step 5: When the oil is ready, drop spoonfuls of batter into the oil and allow it to cook until golden brown.
Step 6: Remove the fritters and allow them to cool. Serve and enjoy!
Recipe FAQs
The oil should reach 375°F in order to be ready to fry the fritters. You can use a thermometer to check the temperature, or if you don’t have a thermometer you can see if the oil is ready by dropping a little piece of batter into the pot. The batter should bubble and fry quickly. If it does not, you need to allow the oil more time to heat up. It is crucial the oil is hot enough before you start frying, otherwise the fritters might not crisp up.
The fritter batter should resemble the consistency of pancake batter. It will be fairly thick and have chunks in it due to the corn kernels. You do not want the batter to be too runny, otherwise the fritters will turn out soggy rather than having a crispy texture. Remember to fully drain the corn before you add it to the batter. If there is too much extra liquid from the canned corn, that can water down the fritter batter.
I’m betting it’s the size of your fritters! If you’re dropping too much batter into the oil, the outside will brown before the center has a chance to cook through. Try using about 2 tablespoons of batter per fritter – I use my trusty cookie scoop for this. The fritters should be done in about 2-3 minutes per side. If they’re browning faster than that, your oil is probably too hot.
Expert Tips
- Frying Tips: If you don’t have a thermometer, you can see if your oil is finished heating up by dropping a little piece of batter. The batter should bubble and fry quickly. Keep an eye on your fritters while they are cooking. As long as the oil is at the right temperature, they will cook in about 2-3 minutes per side.
- Drain Well: In order to allow the oil to drain from the fritters and prevent a greasy mess, place the cooked fritters to cool on a large plate that is lined with a few layers of paper towels.
- Canned or Frozen: Canned corn is the quickest option for this recipe, but you can also use frozen corn as long as it is completely thawed and thoroughly dried off.
- Perfectly Sized: I use a cookie scoop to get about 2 tablespoons of fritter batter per fritter. This helps them cook evenly and crisps up the outside while cooking the inside completely.
How to Serve & Store Corn Fritters
Serving Ideas: These fritters taste wonderful plain, but you can also serve them with a dip on the side to add extra flavor! Here are some of my family’s favorite ways to enjoy them:
- Drizzled with honey for a sweet-and-savory treat <– my personal favorite!
- Paired with a zesty ranch dip for game day
- Served alongside your favorite BBQ foods
- Topped with a dollop of spicy aioli for an elegant appetizer
Enjoy these fritters as a quick breakfast, appetizer, or a side dish to a hearty meal!
Reheating Tips: These fritters are best served fresh but you can store any leftovers in the fridge for up to 3-4 days!
To reheat the fritters, place a few in the microwave for about 45 seconds or until warm. Alternatively, you can reheat them in the air fryer for 4-5 minutes at 350°F to help reconstitute some of the crunchiness. I think they’re much yummier when reheated in the oven, toaster oven, or air fryer.
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Crispy Cornbread Fritters
Ingredients
- 1 large egg
- ½ cup whole milk
- 2 tablespoons salted butter, melted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons white granulated sugar
- 1 ¼ cup all-purpose flour
- 1 15 ounce can whole corn kernels, drained
- 3 cups vegetable oil
Instructions
- Pour your oil into a pot and let it heat up on the stove. You want your oil to be about 375°F.
- While your oil is heating up, whisk together the egg, milk, and melted butter in a mixing bowl. Once the wet ingredients are homogenous, whisk in the flour, baking soda, and sugar.
- Fold in the corn kernels and make sure they are evenly distributed throughout the corn fritter batter.
- Once your oil reaches 375°F, carefully drop up to 4 spoonfuls of batter at a time in the hot oil and cook for about 2-3 minutes per side or until golden brown. Remove the fritters from the oil and let them cool on a paper towel lined plate for a few minutes.
- Serve and enjoy!
Notes
- Canola oil can be substituted for the vegetable oil.
- Remember to drain the corn. You don’t have to worry about rinsing the corn, but you don’t want the extra liquid from the canned corn watering down the fritter batter.
- Keep an eye on your fritters while they are cooking. As long as your oil is at the right temperature they will cook fast.
- You can serve your fritters plain or with a side of honey, ranch, aioli, etc.
