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Home » Recipes » Appetizers

Fried Corn Cakes

May 31, 2015 · 10 Comments

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This fried corn cakes recipe combines fresh sweet corn and green onions to make a salty, sweet, and filling side dish perfect for summer and all year long.

Fried Corn Cakes Recipe - Fried to perfection! What an easy vegetable summer side dish! I think it would be a great way to use up leftover corn on the cob too!

Fried Corn Cakes Recipe - Fried to perfection! What an easy vegetable summer side dish! I think it would be a great way to use up leftover corn on the cob too!

Fried Corn Cakes

Today I want to share a yummy side dish recipe that's perfect for summer.  Fried Corn Cakes! Sweet corn season is The. Best.  And these fried corn cakes are a perfect alternative to serving it on the cob.

I love to buy sweet corn in bulk during the summer when it's both delicious and on sale. It freezes really well, so I just shuck it and pop it in a freezer bag still on the cob so that it's ready when I have a corn craving.

Fried Corn Cakes Recipe - Fried to perfection! What an easy vegetable summer side dish! I think it would be a great way to use up leftover corn on the cob too!

Fried Corn Cakes Recipe - Fried to perfection! What an easy vegetable summer side dish! I think it would be a great way to use up leftover corn on the cob too!

These fried corn cakes are pretty salty, as I believe corn needs lots of salt.  It's one of the few things that I actually salt heavily.  If you don't hold my corn saltiness beliefs, you should probably half the amount of salt to ½ of a teaspoon.  Fried Corn Cakes are also delicious by themselves, but if you're looking to spice it up even more, I recommend serving them topped with crisp, fresh pico de gallo to round out the flavor.

Fried Corn Cakes Recipe - Fried to perfection! What an easy vegetable summer side dish! I think it would be a great way to use up leftover corn on the cob too!

Fried Corn Cakes Recipe - Fried to perfection! What an easy vegetable summer side dish! I think it would be a great way to use up leftover corn on the cob too!

Fried Corn Cakes Recipe

Stack of corn fritters topped with sour cream and freshly chopped chives on a rustic wood background.

Corn Fritters

These easy-to-make Corn Fritters are crispy and golden on the outside and soft and perfectly seasoned and warm on the inside with juicy bursts of fresh sweet corn.
5 from 20 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Corn Fritters
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 fritters
Calories: 144kcal
Author: Michelle

Ingredients

  • 2 cups corn (about 4 ears with the kernels removed)
  • ½ cup cornmeal
  • ½ cup flour
  • ½ cup shredded cheddar
  • 1 jalapeno seeded and chopped
  • ¼ cup fresh chives
  • ½ cup milk
  • 2 large eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup oil for frying

Instructions

  • Add all fritter ingredients except frying oil to a large mixing bowl. Stir to combine.
  • In a large skillet over medium heat, heat oil.
  • When oil is hot but not smoking, spoon about 2 tablespoons fritter mixture to form each fritter, cooking in batches of 2-3.
  • Flip each fritter after about 1½-2 minutes, when its golden brown (if it cooks quicker than that, reduce the heat). Repeat on the other side. Transfer cooked fritters to a paper towel- lined plate. Repeat for all remaining batter.
  • Serve immediately with sour cream and fresh chives.

Video

Notes

  • Use a cookie scoop to scoop fritter batter for uniform size fritters.
  • Do not overcrowd the skillet or it will be too hard to flip them and the temperature will differ too much, causing them to be soggy. 
  • Salt your fritters just after they cook while they're still warm.
  • Corn Fritters are best served right away.
  • Storage: Store in the refrigerator for up to 3 to 4 days. 
  • Reheating: Reheat your fritters in a skillet, in the oven (or convection oven is even better), or in an air fryer until heated through and crisp. Microwave is not recommended for reheating because it will make the fritters soggy.
  • Freezer Directions: Cover and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Or reheat in the air fryer or convection oven for about 8 minutes at 370°F or until heated through and crisp on the outside.

Nutrition

Serving: 1fritter | Calories: 144kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 240mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
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Did you like this Fried Corn Cakes recipe? Find more on my Salads & Side Dishes, Main Dishes, and Summer Days boards on Pinterest!

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 Fried Corn Cakes Recipe - Fried to perfection! What an easy vegetable summer side dish! I think it would be a great way to use up leftover corn on the cob too!
« Homemade Pico de Gallo Recipe
23 Amazing Corn Side Dishes Recipes »
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Appetizers, Breads & Grains, Recipes, Side Dishes, Snacks & Appetizers, Summer, Vegetarian, Veggies

Reader Interactions

Comments

  1. Felissa says

    June 02, 2015 at 8:22 am

    These look fantastic!!

    I would love to have you hop over and join the fun at Inspire Us Tuesday!

    Reply
  2. Carlee says

    June 04, 2015 at 8:40 am

    I love the idea of corn cakes and pico de gallo! What a lovely fresh summer treat!

    Reply
  3. [email protected] says

    June 04, 2015 at 8:57 am

    Yummy! This looks delicious!! I would love if you stopped by My place and shared your stuff on My 2 Favorite Things on Thursday - Link Party!!

    Have a great Weekend!!

    Reply
  4. Amanda @ The Chunky Chef says

    June 05, 2015 at 8:47 pm

    Yum yum yum!! I love corn, in all shapes and forms, but these corn cakes look so tasty 😀 Thanks for sharing this with us at Friday Favorites!!

    Reply
  5. Christie says

    June 26, 2015 at 7:40 pm

    The colors are gorgeous and I can imagine the flavor is amazing! Definitely sharing!

    Reply
  6. Kathine says

    September 06, 2016 at 2:04 am

    They were very tasty, however they didn't bind.

    Reply
  7. Jeff says

    June 08, 2018 at 11:58 am

    I made these but i reduced the corn by half then added carrot cauliflower jalapenos and a bit of bell pepper with a comeback sauce to dip. This was supposed to be a side to Nashville hot chicken but 8t was so good I had to make two batches because I ate the first batch for lunch. Chicken was good too but the fritters Stole the show for sure.

    Reply
    • Michelle says

      June 10, 2018 at 9:24 am

      That sounds delicious! Glad you enjoyed!

      Reply
  8. Christy Wollin says

    October 04, 2018 at 4:13 pm

    Would this be good to make ahead and freeze? If so, when would you suggest freezing (after mixing but before cooking, sfter cooking)?

    Reply
  9. Crissy says

    November 14, 2020 at 6:24 pm

    These were absolutely delicious! I put sour cream on mine but pico would be so good! They held together perfectly in the pan and were easy to flip! I loved the method of adding in the egg white separately! Can't wait to make again!

    Reply

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Hello! I'm Michelle!
I'm a comfort food lover and self-taught cook with five amazing kids and a firefighter husband, surviving mostly on coffee. I love to create easy and delicious family recipes, and share creative family tips I've learned along the way.
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