Corn Fritters
Fluffy, poppable Corn Fritters with a homemade Sriracha mayo sauce is the perfect combo of delicious sweet corn and spicy fun!
Why We Love Corn Fritters
- Corn Fritters are fried bite-sized treats made with a light fluffy breading that holds sweet kernels of corn inside. They’re just waiting to be dipped in a freshly made bowl of our favorite deliciously kickin’ Sriracha mayo recipe!
- These fritters are a simple and classic recipe that you can use fresh, frozen, or canned corn in. So even when corn isn’t in season you can still enjoy these dreamy fritters!
- Old fashioned corn fritters take less than 20 minutes to make, start to finish, so it’s a great appetizer or side dish to make, especially when you get a craving for it at the last minute!
- Zucchini corn fritters are also a delicious favorite to serve a crowd or make corn fritters with creamed corn. There are so many great ways to enjoy this dish!
What are Corn Fritter’s made of?
TO MAKE THE FRITTERS
DRY INGREDIENTS: You will need all-purpose flour, granulated sugar, baking powder, and salt.
WET INGREDIENTS: Grab the milk (2% or whole), an egg, sour cream, and vegetable oil to use in the batter.
CORN: You will need corn for this recipe. You can use kernels freshly cut from the cob, thawed and drained frozen corn, or well-drained canned corn.
TO MAKE SRIRACHA MAYO SAUCE
WET INGREDIENTS: To make the Sriracha dipping sauce you will need Sriracha, mayonnaise, apple cider vinegar, and honey.
SEASONINGS: Pump up the dipping sauce’s flavor with salt, garlic powder, and onion powder.
How to Make Corn Fritters
Jump to RecipeSTEP 1 In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium mixing bowl, whisk together the milk, egg, sour cream, and vegetable oil.
STEP 2 Add the wet ingredients to the bowl of dry ingredients and mix well. Stir in the corn until well-mixed.
STEP 3 Heat oil in a Dutch oven to 350 degrees F. Once hot, carefully drop 1 tablespoon scoops of the corn fritter batter into the hot oil. Don’t overcrowd the fryer – I cook 5 to 6 at a time. Fry the fritters for about 3-4 minutes until they’re golden brown.
STEP 4 Carefully remove the fritters from the oil and place them on a paper towel-lined plate to drain. Then transfer the corn fritters to a wire rack over a baking sheet while the rest of the fritters are frying. (You can keep the cooked fritters warm in a 200 degree F oven, if desired.)
How to Make Sriracha Mayo
STEP 1 Whisk together the Sriracha, mayonnaise, apple cider vinegar, honey, garlic powder, onion powder, and salt in a small bowl and cover. Refrigerate the dipping sauce until you are ready to serve it.
STEP 2 Pile the corn fritters up on a serving plate. Uncover the bowl of sriracha mayo and place it next to the fritters for dipping.
Tips & Tricks
- I like to use peanut oil when frying. It is a cleaner oil and doesn’t make my house smell as much. Vegetable oil is fine to use too though.
- Once the fritters are done frying and have drained on a paper towel, placing them on a wire rack over a sheet pan is a great way to keep them crispy. When fritters sit on a solid surface it traps the steam and that’s when they get soggy.
- Corn fritters are best eaten fresh but you can store leftovers in a container in the fridge for up to 5 days. To reheat, just pop them back into a fryer or a hot oven for a few minutes.
- Corn fritters are also delicious with other dipping sauces like honey mustard, ranch, or garlic aioli so give them all a shot and see which you like best!
- Other hot sauces can be used in place of Sriracha. Try Frank’s hot sauce plus ketchup, Cholula, gochujang, Louisianna style hot sauce, Sambal Oelec, Mexican hot sauce, or cayenne pepper.
Easy Corn Fritters Recipe FAQ
Are corn fritters and hush puppies the same?
Delicious little deep-fried popable balls of corn goodness? Check. Same thing? Nope. Hush puppies are made with cornmeal and are more similar to a savory donut hole. Corn fritters, on the other hand, are made with flour-based breading with corn kernels throughout the fritter. Fritters are also great for including other veggies, such as zucchini, while hush puppies are only ever made to be solid balls of breading.
What pairs well with corn fritters?
Corn fritters are flavorful bites that can be served as an appetizer or with a great meal! You can stick with a “corn” theme and serve mouthwatering Bacon Jalapeno Corn Dip, or revel in the heat of the dishes with Mom’s Famous Buffalo Chicken Dip! Fill the table with an amazing Southern-inspired dinner like Fried Catfish or lighten things up with a beautiful Shrimp Salad. Corn fritters are pretty versatile and everyone’s just happy to see them on the table so serve them whenever you can!
Other Recipes You May Like
- Bacon Jalapeno Creamed Corn Recipe
- Tex-Mex Corn Salad
- Flank Steak with Corn Salsa
- Grilled Corn on the Cob
- Southern Fried Corn
Corn Fritters
Ingredients
Corn Fritters
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 ½ tablespoons baking powder
- ½ teaspoon salt
- ¼ cup 2% milk (or whole milk)
- 2 tablespoons sour cream
- 1 large egg beaten
- 1 tablespoon vegetable oil
- 15.25 ounces canned corn drained
- Peanut oil (or vegetable oil) for frying
Sriracha Mayo
- ½ cup mayonnaise
- 1 ½ tablespoons sriracha
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Instructions
- In a small bowl, stir together the mayonnaise, sriracha, apple cider vinegar, honey, garlic powder, onion powder, and salt. Cover the dipping sauce with plastic wrap and place in the fridge until ready to serve.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium mixing bowl, whisk together the milk, sour cream, egg, and vegetable oil.
- Add the wet ingredients to the dry and whisk until smooth. Add the drained corn and stir until evenly combined.
- Place a Dutch oven with 4 inches of oil over medium-high heat and heat the oil up to 350 degrees F.
- Carefully drop the fritter batter in the hot oil tablespoon at a time. (I like to use a 1 tablespoon cookie scoop for this.) Do not crowd the fryer, I cook about 5-6 fritters at a time. Fry until golden brown, about 3-4 minutes, stirring often so the fritters are evenly browned.
- Use a spider strainer or tongs to remove the fritters from the oil. Place the finished fritters on a paper towel-lined plate to adsorb any excess oil. Then immediately place them on a wire rack over a baking sheet. You can keep them in a warm oven (200 degrees F) while frying the remaining fritters if desired.
- Serve immediately with the sriracha mayo for dipping.
Notes
- These are best eaten after frying but if you have any leftovers, they will keep in the fridge for up to 5 days. To reheat, place them back into a deep fryer or you can bake them until warmed through. Freeze the cooked fritters for up to 3 months. Thaw in the fridge overnight before reheating.
- You can use fresh or frozen corn in place of canned. I would allow the frozen corn the thaw completely before using.
- Nutritional information shown above is for the fritters only.
- Calories: 139kcal
- Fat: 14g
- Carbs: 3g
- Protein: 0.3g
- Cholesterol: 8mg
- Sodium: 399mg
- Fiber: 0.1g
- Sugar: 3g
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.