These corn fritters hold a special place in my heart. They were my dad’s favorite breakfast when I was a kid and my mom would make them on slow Sunday mornings. I still use the recipe she wrote in her blue binder. She made them most often in summer when fresh corn was plentiful, but she also used frozen corn for fall and winter occasions.
these are super tasty… served with a side of guacamole topped it off
– AMY
Table of Contents
- Why You Will Love These Corn Fritters
- Ingredients You Need To Make These Corn Fritters
- What Type Of Corn Is Best To Use
- How To Make Corn Fritters
- Tips For Making The Best Corn Fritters
- How To Modify This Corn Fritter Recipe
- What To Serve With These Corn Fritters
- Common Questions
- Corn Fritters Recipe
Why You Will Love These Corn Fritters
- These fritters are light and airy because whipped egg whites are used instead of a heavy flour batter. Only 1 tablespoon of flour is needed.
- They’re quick to prepare—ready in about 15 minutes—perfect for busy mornings.
- A fun alternative to pancakes for breakfast or brunch.
- Serve them with sour cream, chopped jalapeños or bacon for a tasty appetizer, or as part of a breakfast spread.
- They work beautifully with fresh summer corn, but canned or frozen corn also give great results.
Ingredients You Need To Make These Corn Fritters
- Corn: 3 cups total. One cob yields roughly 3/4 to 1 cup of kernels.
- Eggs: separate one whole egg and add an additional egg white (so you have one yolk and two whites total).
- Flour: 1 tablespoon. Use gluten-free flour, rice flour, arrowroot, tapioca or all-purpose flour.
- Kosher salt and pepper to taste.
- Neutral oil: avocado, vegetable, canola or grapeseed oil for frying.
What Type Of Corn Is Best To Use
Fresh corn is my favorite—sweet and tender straight off the cob. If fresh isn’t available, frozen or canned corn both work well. For frozen corn, thaw to room temperature and drain in a sieve to remove excess moisture before using. In summer I like to cut extra corn from the cobs and freeze it in 3–4 cup portions for use all winter.
How To Make Corn Fritters
- In a large bowl, combine the corn, flour, salt, pepper and egg yolk; stir until mixed.
- In a separate tall bowl, whip the two egg whites with an electric mixer until they form stiff peaks (about 3 minutes).
- Gently fold the whipped egg whites into the corn mixture with a spatula, taking care not to deflate them.
- Heat oil in a medium skillet over medium-high heat. Drop large spoonfuls of batter into the hot oil and cook until golden, about 2–3 minutes per side. Transfer cooked fritters to a paper towel-lined plate or wire rack while you finish the rest.
See the recipe card below for ingredient amounts and a concise instruction list.
Tips For Making The Best Corn Fritters
- Use an electric mixer to get very stiff egg whites quickly and reliably.
- Fold the whites in gently; overmixing will deflate them and make the batter runny.
- Use a non-stick skillet and make sure the oil is shimmering before adding batter.
- Keep fritters about 3 inches across for even cooking.
- Wait for a golden crust to form before flipping so the fritters hold together.
How To Modify This Corn Fritter Recipe
You can customize the batter with savory add-ins. Try:
- Chopped scallions or green onions
- Garlic powder or onion powder
- Chopped jalapeños or a pinch of cayenne for heat
- Cooked chopped bacon
- One teaspoon lime zest and chopped cilantro for brightness
What To Serve With These Corn Fritters
I like them with a pat of butter, freshly cracked black pepper and a sprinkle of salt. Chives, scallions or a dollop of sour cream also work well. Some people enjoy them with maple syrup, but I prefer savory pairings. Serve alongside bacon or sausage, or top with a poached egg for a hearty breakfast.
Common Questions
Stiff peaks hold their shape firmly and stand upright when the beaters are lifted; they remain glossy and smooth. Dry peaks occur when whites are overbeaten and appear grainy or crumbly. For these fritters, beat to stiff peaks but avoid going to the dry stage.
No. These fritters rely on a hot skillet to form a golden crust that holds them together. An air fryer won’t create the same bottom crust and can cause them to fall apart.
Use a neutral oil with a high smoke point such as avocado, vegetable, canola or grapeseed oil. I prefer avocado oil for its mild flavor and high smoke point.
Yes. Freeze in a single layer on a baking sheet, then transfer to an airtight container. They keep up to three months.
Reheat in a non-stick skillet over medium heat with a splash of oil until crispy and warmed through. Alternatively, use an air fryer for 4–5 minutes at 350°F (175°C).
They’re best served right after cooking. If making a large batch, keep cooked fritters warm in a single layer on a rimmed baking sheet in a low oven while you finish the rest. Do not let the prepared batter sit more than 5–10 minutes before cooking, as the whipped whites will deflate.
Here are a few more savory breakfast recipes that you might enjoy:
- Summer Sheet Pan Frittata
- Ham & Chive Waffles
- Turkey, Spinach & Caramelized Onion Breakfast Sausage
- 4-Ingredient Moroccan Omelette
- Greek Frittata
- Zucchini Fritters
- Mexican Eggs Benedict
If you make this gluten-free corn fritter recipe let me know in the comments or tag @everylastbite_ on Instagram — I love seeing your photos!
Corn Fritters
DFDairy Free
Ingredients
- 3 cups corn
- 1 large egg, separated, plus 1 large egg white
- 1 tbsp gluten-free flour (or arrowroot/all-purpose)
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp avocado oil
Instructions
- In a bowl mix corn, egg yolk, flour, salt and pepper.
- In another bowl whisk the egg whites with a handheld mixer until stiff but not dry.
- Fold the egg whites gently into the corn mixture.
- Heat 2 tbsp oil in a large pan over medium-high heat.
- Drop spoonfuls of batter into the oil, leaving at least 1 inch between each.
- Cook until golden on the bottom (about 1–2 minutes), flip and cook until golden on the other side.
- Serve immediately with a bit of butter, chopped scallions, salt and pepper on top.
Tried This Recipe?
Leave a comment below and let us know how it was!
This post was originally published on March 10, 2015 and updated with new copy and photographs on August 22, 2023, then updated again on March 8, 2025.