A perfect blend of sweet and savory, these fluffy fritters are packed with flavor, fried to crispy perfection, and served with a spicy honey sriracha aioli.
The ultimate summer treat… sweet and savory corn fritters! Easy to make, fun to eat, and made even better with the tantalizing honey sriracha aioli to dip them in!
I originally posted these fritters way over a year ago, and have been meaning to come back and re-photograph them, because… well… this was the picture of them the first time around.
I think the reason my batter was wet the first time around was that I used frozen corn that I had thawed. Being the middle of winter here, fresh corn on the cob isn’t really available, but I would bet that fresh corn would have made for a thicker dough consistency. ← Fresh corn definitely makes for a thicker, more workable batter!!
These corn fritters would be great for a party, side dish for a meal, a snack… just about anytime you want!
The prep process is pretty simple for these fritters. Put your corn kernels, milk and eggs in a food processor and pulse until smooth, but still textured. Pour the corn mixture into a large bowl and stir in your chopped scallions, cilantro, garlic and onion.
In a separate smaller bowl combine your dry ingredients. Stir those into your corn mixture until well combined. Scoop out batter in golf-ball sized amounts and fry in hot oil about 5 minutes or so, then remove to a paper towel lined plate to drain.
I would suggest making the aioli ahead of time so it can hang out in the refrigerator and let all the flavors really meld together!
These corn fritters are just heavenly… you’ve got to try them!!
The honey sriracha aioli would also be fantastic as a dipping sauce for my Low Carb Chicken Tenders, or Parmesan Crusted Chicken Nuggets. It would also serve as a yummy sauce on a burger, to dip fries in… the sky is the limit!
Some tools used to make this recipe:
OXO Good Grips Medium Cookie Scoop – I use this to scoop the fritters into nice, uniform balls. It’s all GREAT for meatballs and of course, cookies!
Deep Fry/Candy Thermometer – Never have to guess if you’re oil is hot enough or too hot again!
Lodge Enameled Cast Iron Dutch Oven – I use this pot to fry in ALL the time… and it’s awesome for soups!
Joyce Chen Stainless Steel Strainer – the BEST way to get foods out of the frying oil… plus it’s great for removing pasta from boiling water (leaving all that great cooking water for you to use).
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 8 ears of corn shucked and cooked
- 1/4 cup milk
- 2 eggs
- 1/4 cup scallions or green onions sliced
- 3/4 tsp garlic minced
- 2 Tbsp cilantro minced
- 1 small yellow onion very finely diced
- 1 cup flour
- 1/2 cup cornmeal
- 3/4 Tbsp salt
- 3/4 Tbsp sugar
- 1 1/8 Tbsp baking powder
- 1/2 tsp ground coriander
- 2 tsp ground black pepper
- Oil for cooking
- For the Aioli:
- 1 cup mayonnaise
- 1 Tbsp Sriracha sauce (more or less to taste)
- 2 Tbsp honey
Instructions
- Mix aioli ingredients together and store in refrigerator until ready to serve. This will allow the flavors to blend together.
- Heat cooking oil to 350 degrees F.
- Grill the corn on a grill (or cook using preferred method) and cut kernels from the cobs.
- Place kernels in a food processor with the milk, eggs and onion and pulse until fairly smooth but still textured.
- Remove to a large bowl and stir in the chopped scallions, garlic, and cilantro.
- Stir in dry ingredients (flour, cornmeal, salt, sugar, baking powder, coriander and black pepper) into the corn mixture.
- Scoop batter into small golf-ball sized balls and cook in oil until cooked through and deep golden brown, about 3-5 minutes. Place fritters on paper towels to drain.
- Serve with the sauce and enjoy!
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Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Andrea says
Can you use canned corn in this recipe p?
The Chunky Chef says
Yes but you’ll need to drain it very well, and pat it dry.
eileen says
Do you need to serve warm or could you make earlier in the day to serve as an appetizer later?
The Chunky Chef says
You can serve them at room temp 🙂
Karla says
I’ve made these several times and they are so good. I tried a couple other recipes but none as good as this one! Thank you!
Tony says
Hi Amanda – I’m making corn fritters using your recipe. What is the preferred method for cooking the corn off the cobb? Is there a video for making corn fritters?
Amanda says
Hi Tony, no video yet, but do plan to make one 🙂 I prefer to grill or bake my corn on the cob, then use a bundt pan to aid in cutting the corn off of the cob. I just put the cob in the center hole, slice, and all the corn falls right into the bundt pan. Easy clean up 🙂
Yvonne says
Could you use whole kernel corn from a can and drain it really well
Amanda says
Yes, that should work well 🙂
Judy Mosley says
Love the picture with the corn showing! Now I’ll try them! Sound & look great. Thanks.
Cm says
I can only find gluten free fine cornmeal. Will
It change the taste? Thanks.
The Chunky Chef says
I think it should be fine 🙂
CM says
8 ears of corn… how much does that equate to for canned or frozen corn? What are the measurements? I would greatly appreciate it if someone would let me know. Also, can i cut the sugar completely? Thanks!
Tajniya says
What food processor did you use
The Chunky Chef says
This is the one I use all the time https://amzn.to/2ScULPz
Sandy says
Just made them and they are awesome!! Doubted you on the amount of salt and pepper..🙃 but they are perfect just like all your recipes I use.
Susan says
Question: I’d like to be able to make day before party. What is the best way to store them?
The Chunky Chef says
I would fry them, cool them completely, then store in the refrigerator in an airtight container. Then reheat in the oven until crispy and hot 🙂
Susan says
3/4 cup of corn = 1 cob of corn approx
Cm says
If i used canned corn, what’s the exact measurement that equates to 8 Fresh corn ?
The Chunky Chef says
It won’t be exact, but each ear of corn will produce approximately 3/4 cup of kernels, so you’d need enough for 8 cups (or 48 oz). Make sure you drain the corn REALLY well, or the batter will be wet.
CM says
Thank you! Is canned corn better? Sorry i posted again and asked the same question twice. Can I cut the sugar out? We don’t like anything sweet.
The Chunky Chef says
Yes you can cut the sugar out if you’d like, and either canned or frozen is fine (just make sure you defrost the frozen corn if you go with that option).
CM says
Last question! Whole or skim milk? Fine or thick grained corn meal?
The Chunky Chef says
I always use whole milk, and fine grained cornmeal 🙂
CM says
Thank you for answering all of my questions—looking forward to making them!
CM says
Me again… can i make the batter n the morning and refrigerate, and cook in the evening (approx 2/3 hours before)?
The Chunky Chef says
Unfortunately, I don’t recommend that, as the baking soda will start activating as soon as the batter is mixed.
Cathy says
I made this recipe today and wow delicious!!! I made a few modifications just due to personal taste. I did use frozen corn that I thawed and pan sautéed to dry the kernels out a wee bit. Instead of cilantro, I used Italian parsley. I added some crumbled bacon as well and a bit of “la Grille smouldering smoked applewood” seasoning. I also added a little rib rub seasoning to the mayo. This is an outstanding appetizer that I will definitely make again.