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
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.
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
Corn Fritters
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.
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
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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Felissa says
These look fantastic!!
I would love to have you hop over and join the fun at Inspire Us Tuesday!
Carlee says
I love the idea of corn cakes and pico de gallo! What a lovely fresh summer treat!
[email protected] says
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!!
Amanda @ The Chunky Chef says
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!!
Christie says
The colors are gorgeous and I can imagine the flavor is amazing! Definitely sharing!
Kathine says
They were very tasty, however they didn't bind.
Jeff says
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.
Michelle says
That sounds delicious! Glad you enjoyed!
Christy Wollin says
Would this be good to make ahead and freeze? If so, when would you suggest freezing (after mixing but before cooking, sfter cooking)?
Crissy says
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!
Anita says
Absolutely delicious!! I didn’t have pico de gallo, so used spicy salsa verde. Served with pinto beans. Really, really good. It’s a lot of corn and you need to leave them alone for a couple of minutes before flipping to keep them together. I thought no baking soda would be a problem but was not. Huge hit with the family. Highly recommended.
Susan Bossert says
Great recipe ! Do I cook the corn first or put it in raw ? Looks terrific!
Michelle says
Either is fine! This recipe will work for leftover corn, raw corn, or even canned or frozen corn. Raw corn should cook up just fine, but I recommend thawing any frozen corn.
dave talbot says
I don't usually have access to fresh cob corn. Could you get away with using frozen bag corn?
Michelle says
Yes, you can! Thaw it first to ensure even cooking and no raw dough in the centers.