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A stack of golden brown Corn Fritters Crispy Outside Tender Inside topped with a dollop of white sauce and parsley.

Crispy Outside Tender Inside Corn Fritters

Make these corn fritters using fresh, frozen, or canned corn. They cook quickly on the stovetop and are great for a weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 fritters
Course: Dinner
Cuisine: American
Calories: 104
Ingredients Equipment Method Notes

Ingredients
  

Corn Fritters
  • 3 cups frozen corn kernels 400 g
  • 2 medium eggs
  • 1 medium red onion chopped
  • 1 cup all-purpose flour 120 g
  • 1/2 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 3 tablespoons lemon juice
  • 1/3 cup cilantro chopped
  • 1.5 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon oil vegetable, corn, sunflower, or canola – for frying
Yogurt Sauce
  • 1/2 cup Greek yogurt 150 g
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder or granules
  • To taste Salt and pepper
Cucumber Parsley Salad with Lemon Dressing
  • 1 cup cucumber sliced, 100 g
  • 2 tablespoons fresh parsley chopped
  • 1/3 cup red onion thinly sliced, 50 g
Lemon Dressing
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon dried parsley
  • To taste Salt and pepper

Equipment

  • Food processor
  • Cast-iron skillet or pan
  • Cookie scoop

Method
 

  1. If you use frozen corn, do not thaw it; it can go directly into the batter.
  2. Place half of the corn in a food processor with the remaining ingredients, and blend until you have a coarse mixture.
  3. Transfer the blended mixture to the bowl with the remaining whole corn kernels. Mix with a spatula to combine the whole kernels with the blended mixture. Do not overmix.
  4. Heat the oil in a pan or cast-iron skillet over medium heat. When the oil is hot, use a cookie scoop to drop the fritter mixture onto the skillet. Lightly flatten each fritter with a spatula or the back of a spoon.
  5. Add two more scoops of fritter mixture at a time, keeping space between them. Cook the fritter on medium heat for about 3 minutes, or until the bottom is golden brown. Flip the fritter and cook for 2 more minutes, or until the corn fritters are golden brown and cooked through. If you use frozen corn, this may take 1 to 2 minutes longer.
  6. Repeat the cooking process until all the corn fritter mixture is used.
  7. For the yogurt sauce: Add all ingredients to a small bowl and stir well to combine.
  8. For the cucumber salad: Whisk together all the lemon dressing ingredients in a small bowl.
  9. In a large bowl, combine the sliced cucumber, parsley, red onions, and lemon dressing. Gently toss to mix.
  10. To serve: Divide the corn fritters and cucumber parsley salad between plates or bowls. Spoon the yogurt sauce over the corn fritters or serve it as a dip.

Notes

You can use fresh, frozen, or drained canned sweet corn kernels for the fritters.
For extra flavor, add dried herbs or spices like cumin, cayenne, garlic powder, onion powder, smoked paprika, or dried parsley.
Drop the mixture into the pan only when the oil is hot. Hot oil helps the fritters become crispy outside and soft inside. Cold oil prevents them from setting their texture.
Do not fry at very high heat, or the outside will brown before the raw eggs inside cook completely. Fry in small batches, usually 3 at a time, making sure the fritters do not touch. Gently flatten them with a spatula while frying.
Serve the fritters warm or at room temperature with the yogurt sauce and cucumber salad.