These 4 Ingredient Corn Fritters are a delicious crispy bite-sized appetizer with a super easy batter made with just a few ingredients. They’re golden brown and crisp on the outside, pillowy and fluffy on the inside, and filled with plenty of corn.
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Ingredients
Just four simple ingredients are needed to make these shallow fried corn fritters, making them a perfect appetizer you can easily whip up. Full ingredient list with quantities is in the recipe card below.
- Corn: Canned corn, fresh corn, or frozen corn all work for this recipe. I used canned because it’s packaged at peak freshness and just simply needs to be drained. Frozen is also packaged at peak freshness, you just need to defrost it.
- For this recipe you need to blend a portion of the corn.
- Self rising flour: Self rising flour includes the leavening agent which helps keep the quantity of ingredients low.
- Chives: For a little pop of flavor, some fresh chives are perfect. You could also use fresh scallions or green onions.
- Eggs: Two large eggs serve as the binder for the fritters.
You’ll also need kosher salt and neutral oil (such as vegetable oil or canola oil) to fry the fritters in, but these are standard ingredients.
Step by step instructions
For these easy corn fritters you simply need to make the batter and fry!
1. Make the batter. In a large bowl, combine the blended corn, corn kernels, flour, eggs, chives, and kosher salt until a thick batter forms. You're looking for thicker than a pancake batter, thinner than biscuit dough.
2. Fry. Pour neutral oil into a frying pan / large skillet until it’s about 1 ½ inches high. Warm on medium-high heat until the oil reaches 365°F. Scoop 2 tablespoon dollops of corn fritter batter into the hot oil, leaving at least 1 inch between each. Cook for 5-8 minutes, then flip them over and cook for another 5-8 minutes until golden all over.
Tips and tricks
These delicious crispy corn fritters are a breeze to make, some tips and tricks below.
- Use a cookie scoop to easily drop the batter into the oil for frying.
- Spoon and level your flour to measure it.
- The corn can be blended in either a food processor or blender. You don’t want to completely obliterate it, just break the kernels down a bit.
- If you don't have a thermometer, to tell if the oil is hot enough place the back-end of a dry wood spoon in the oil. If it reacts and sizzles a bit, you should be good to go.
- For the best results, ton’t overcrowd the pan when you fry. If you do, it’ll naturally lower the temperature of the oil too much and it’ll take longer to get the golden fry, which means the inside will cook longer as well and you might get a dry inside.
- If your oil is getting too hot, lower the temperature of your burner.
- When you take the corn fritters out of the skillet, place them on a cooling rack that's on top of a sheet pan that's lined with paper towels. This will allow any excess oil to drip off and keep them crispy.
- If you have a deep fryer feel free to use that and fully submerge them!
Flavor variations
If you’re open to going beyond four ingredients for these corn fritters, try some of the below add-ins:
- More spices such as smoked paprika, red pepper flakes, garlic powder, and / or onion powder
- Shredded zucchini
- Cooked bacon
- Grated cheddar cheese or parmesan cheese
How to serve
These 4 ingredient corn fritters are a delicious little appetizer, I love to serve them with a few sauces. Specifically:
- Spicy mayo
- Limey crema (sour cream, lime juice, grated garlic, salt)
- Herby yogurt sauce
- A simple dollop of sour cream
Some other appetizers that go great with these fritters are air fryer lemon pepper chicken wings, prosciutto and melon crostini, spinach and ricotta puff pastry pinwheels.
Storage and reheating
The unfortunate part of reheating anything fried is that you lose some of the crisp. However, the delicious taste is still there.
- Storage: store in the fridge in an airtight container for up to 3 days.
- Reheating: ideally you can warm in the oven or toaster oven at 350°F for 15ish minutes until warmed through. For a less crisp option, warm in the microwave for a few minutes until warmed through.
FAQs
Yes! Although many people think corn is “empty” in terms of nutrients, it actually is quite good for you. It is high in fiber, vitamin B, and iron. More on corn myths here.
Yes! Preheat your air fryer to 375°F. Form 2 tablespoons of batter into a little disc as best you can. Air fry for 10 minutes, flipping halfway through.
Sure! Preheat your oven to 400°F. Form into small patties and place on a parchment lined baking sheet. Bake for ~15-20 minutes until cooked through.
About 1.5 ears of corn will give you 1 cup of corn kernels.
Did you make this recipe? Leave a rating and review below and tag me on social!
📖 Recipe
4-Ingredient Corn Fritters
INGREDIENTS
- 1.5 cups corn blend ½ cup in a food processor
- 1 cup self rising flour
- ¼ cup chives chopped
- 2 large eggs
- 1 teaspoon kosher salt
- 16 oz neutral oil
INSTRUCTIONS
- In a large bowl, combine the blended corn, corn kernels, flour, eggs, chives, and kosher salt until a thick batter forms. You're looking for thicker than a pancake batter, thinner than biscuit dough.
- Pour neutral oil into a frying pan / large skillet until it’s about 1 ½ inches high. Warm on medium-high heat until the oil reaches 365°F.
- Scoop 2 tablespoon dollops of corn fritter batter into the hot oil, leaving at least 1 inch between each. Cook for 5-8 minutes, then flip them over and cook for another 5-8 minutes until golden all over.
NOTES
- Use a cookie scoop to easily drop the batter into the oil for frying.
- Spoon and level your flour to measure it.
- The corn can be blended in either a food processor or blender. You don’t want to completely obliterate it, just break the kernels down a bit.
- If you don't have a thermometer, to tell if the oil is hot enough place the back-end of a dry wood spoon in the oil. If it reacts and sizzles a bit, you should be good to go.
- For the best results, ton’t overcrowd the pan when you fry. If you do, it’ll naturally lower the temperature of the oil too much and it’ll take longer to get the golden fry, which means the inside will cook longer as well and you might get a dry inside.
- If your oil is getting too hot, lower the temperature of your burner.
- When you take the corn fritters out of the skillet, place them on a cooling rack that's on top of a sheet pan that's lined with paper towels. This will allow any excess oil to drip off and keep them crispy.
- If you have a deep fryer feel free to use that and fully submerge them!
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