Deliciously cheesy corn fritters that take just a few minutes to prepare... the perfect healthy snack or lunchbox recipe!
Corn fritters are one of my favourite go-to snacks thanks to the fact that they're ready in just a few minutes, are made from pantry staples (helloooo no extra supermarket trips) and they taste amazing!
And just like their sister recipe - zucchini fritters, they're a completely toddler and kid approved meal too (and perfect for sneaking in a few extra vegetables!).
Budget-Friendly & Healthy Fritters
These deliciously 'crispy on the outside, soft and fluffy on the inside' corn fritters couldn't be easier or cheaper to make!
They're made from pantry staples - which means there's a very good chance you already have the ingredients at home!
These really are the perfect budget-friendly snack (one batch will make about 8 medium sized fritters).
What You Need
To make my simple corn fritters you'll need a frying pan and stove-top, plus these ingredients:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- plain flour
- baking powder
- can of sweet corn kernels
- grated mozzarella cheese - or substitute with any cheese such as tasty or cheddar
- egg
- milk - full fat is best for this recipe
- olive oil - for cooking (or use cooking oil spray)
- salt and pepper - to season
... and that's it!!!
How To Make Fritters
My corn fritters recipe could not be easier to make (it's also a great recipe for kids to help with!). All it takes is:
- 1 bowl
- 10 minutes prep time
- no-fuss recipe!
Step 1 - Mix the flour and baking powder together
Step 2 - Add the remaining ingredients and mix well
Step 3 - Cook the fritters in a frying pan until crispy on the outside and soft on the inside (see recipe below)
Recipe Tips
Can you eat corn fritters cold?
Absolutely!!! Corn fritters can be served either warm or cold.
How do I make crispy fritters that aren't soggy?
To avoid sogginess, make sure your oil is heated in the frying pan before adding the fritter mixture. Cook until golden on either side (they'll still be deliciously soft on the inside).
Can corn fritters be sent in lunchboxes?
Corn fritters make a fantastic lunchbox snack. I like to add little containers of sweet chilli sauce and sour cream to the lunchbox for dipping the fritters in.
Keeping the fritters warm
Because the fritters are cooked in batches in the frying pan, it's a great idea to keep the cooked ones warm in the oven (set to 100 degrees celsius fan-forced) while the remaining fritters are cooked (although if you have hungry kids... they'll disappear before they can make it to the oven!).
Storing
Corn fritters can be stored in an airtight container in the fridge for up to 2 days. Note: the fritters will lose their crispiness once chilled.
Freezing
Alternatively, they can be frozen for up to 2 months. Allow to defrost before serving (serve reheated or cold). Note: the fritters will lose their crispiness once chilled.
Serving Suggestions
Corn fritters make a yummy little snack served on their own... or you can add a range of toppings to make them even more AMAZING!
Here's a few of my favourite things to serve with fritters.
- sour scream and chives (pictured)
- sour cream and sweet chilli sauce
- chopped tomato and avocado
- crispy bacon, avocado and grilled tomatoes
- bacon and chopped spring onions
- runny fried egg and crispy bacon
More Savoury Fritter Recipes
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Cheesy Corn Fritters
Ingredients
- 75 g (½ cup) plain flour
- 1 teaspoon baking powder
- 400 g sweet corn kernels drained well
- 35 g (⅓ cup) mozzarella cheese grated (or cheddar)
- 1 egg lightly whisked
- 85 g (⅓ cup) milk
- 2 tbs olive oil
- salt and pepper to season
Instructions
Conventional Method
- Preheat the oven to 100 degrees celsius (just enough to keep the fritters warm).
- Heat 1 tbs olive oil in a frying pan over medium heat.
- Meanwhile sift the flour and baking powder together in a seperate bowl.
- Add the drained corn kernels, grated cheese, egg, milk, salt and pepper and stir gently to combine.
- Place 2-3 tbs of fritter mixture into the frying pan and cook for approximately 2-3 minutes on either side (or until lightly golden). You should be able to cook 3-4 at a time depending on the size of your pan.
- Place the cooked fritters into the oven to keep warm while the others cook.
- Add the remaining olive oil to the pan and repeat with remaining mixture.
- Serve the fritters with your choice of toppings (or leave them as is).
Thermomix Method
- Preheat the oven to 100 degrees celsius (just enough to keep the fritters warm).
- Heat 1 tbs olive oil in a frying pan over medium heat.
- Place the flour and baking powder into the Thermomix bowl. Mix on Speed 10 for 5 seconds.
- Add the drained corn kernels, grated cheese, egg, milk, salt and pepper and mix on Reverse Speed 3, 15 seconds or until well combined (you'll need to use the spatula to help mix).
- Place 2-3 tbs of fritter mixture into the frying pan and cook for approximately 2-3 minutes on either side (or until lightly golden). You should be able to cook 3-4 at a time depending on the size of your pan.
- Place cooked fritters into the oven to keep warm while the others cook.
- Add the remaining olive oil to the pan and repeat with remaining mixture.
- Serve the fritters with your choice of toppings (or serve them as is).
Nancy | Plus Ate Six says
This made me smile - I always order fritters for brunch when I see them on the menu and it's been ages since I made them at home. Must get onto that asap.
Lauren @ Create Bake Make says
Corn Fritters are a big favourite in our house, the boys just love them and have been known to even eat leftovers for breakfast! I like to make an extra big batch and then pop individual serves into the freezer for those days when I can't be bothered cooking!
Sammie @ The Annoyed Thyroid says
Brinner (breakfast for dinner) is totally a thing, especially if these fritters are involved. They look fantastic!
Lisa @ Chocolate Meets Strawberry says
Yep, the cheesiness most definitely is calling me 😛 These look so fabulous Lucy, and I love that they could be served for breakfast, lunch or dinner (or perhaps all three in the one day?! I wouldn't complain!). Yum!