Corn Fritters
Prep time
Cook time
Total time
Recipe type: Appetizer/Side
Cuisine: American
Yield: 2 dozens fritters
  • 4 cups corn kernels (fresh if possible. If not, use frozen that's been thawed or canned that's been well-drained)
  • 2 large eggs
  • 3 cloves garlic, minced
  • 1 teaspoon salt (use less for canned corn if it's salted)
  • ½ teaspoon pepper
  • ¼ cup chopped green onion (or chives)
  • ¼ cup chopped lemon basil (or any basil, or any herb of your choice)
  • 1 cup shredded cheddar cheese
  • 4 - 5 tablespoons rice flour
  • Olive oil for frying
  1. Place half (2 cups) of the corn and the eggs in a food processor or blender. Grind to create a batter. Scrape into a bowl.
  2. Add the rest of the corn, and the rest of the ingredients. Batter should be thick.
  3. Heat 1 - 2 tablespoons of oil in a frying pan or skillet, on medium-high heat.
  4. Use a large serving spoon to drop batter onto hot oil (about 2 tablespoons each, which makes 2½ inch fritters).
  5. Fry for 2-3 minutes on each side, or until fritters are browned and crisp. Lower heat if fritters brown too quickly.
  6. Serve hot with your favorite dipping sauce.
Recipe by Fiesta Friday at