These Sweet Corn Fritters are the perfect combination of sweet and spicy. Every bite is filled with whole corn, gooey cheese, bacon, and jalapenos.
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Best served as an appetizer, easy corn fritters are satisfying, delicious, and will win over a crowd. They go well with my Juicy Smash Burger, Blackstone Philly Cheesesteak or even Air Fryer BBQ Chicken Legs.
Why You’ll Love This Recipe
- Cooks fast
- Perfectly golden brown
- Easy recipe
- Great for parties and events
What Are Corn Fritters?
Corn fritters are made with corn and have cheese and other fillings. Then they are fried to perfection in oil and served with your favorite sauce, garnish, or plain.
The ingredients are typically pretty savory, but using sweet corn and a dash of sugar will sweeten them up sightly.
Please see the printable recipe card below to view how to make corn fritters.
- Don’t push to hard | The corn mixture tends to stick to a wooden spoon or cookie scoop, so you will only be able to slightly flatten them. If you push too hard they will break.
- Skip the sugar | If you are cutting back on your sugar intake, omit it.
- Any cheese works | Any kind of shredded cheese will taste great, so go with your favorite.
- Don’t overcook | Be sure to keep a close watch so you don’t burn the cheddar corn fritters.
Many people eat corn fritters for breakfast, but they make an incredible appetizer! Consider serving with these items:
- Ranch Dressing
- Sour Cream
- Chopped Green Onions
- Fresh Jalapenos
- With Burgers, Steak, or any other main dish
For best results store them in the refrigerator in an airtight container. They will last around 3 or 4 days. You can reheat them in the microwave, but they will be a little more mushy.
I prefer to turn on the oven to 350 degrees F and add them to a baking sheet for 10 – 15 minutes. This way they are more crispy like when you first made them. You can also air fry the corn fritters at 375 for 5-6 minutes or until crispy.
To freeze leftover corn fritters, place them on a baking sheet after they have cooled. Place the baking pan in the freezer for 1-2 hours. Once the fritters are solid, remove the pan from the freezer and put them in a freezer safe bag. They will last up to 3 months.
They aren’t incredibly spicy. If the jalapenos are fairly spicy they will have a little more heat to them. If you want them to be spicy, add a dash of cayenne pepper, or red pepper flakes to the batter.
It’s fine to use frozen or fresh corn as well. For frozen corn, you will need to let it thaw out for 30-45 minutes before you begin. Otherwise, they won’t cook evenly.
Sweet Corn Fritters
- 1 can corn
- 2 large eggs
- 1-2 tsp granulated sugar
- 1 tsp Himalayan salt
- 1/2 tsp black pepper
- 1/2 cup flour or flour substitute
- 1 tsp baking powder
- 3/4 cup cheddar cheese cheddar, mozzarella, or pepper jack
- 2 tbsp butter
- 2 tbsp olive oil can use coconut or avocado oil
- 1/4 cup bacon cooked, crumbled
- 1 medium jalapeno diced
- chives garnish, optional
- Combine the eggs, salt, pepper, and sugar together in a medium bowl.
- Sprinkle in the flour and baking powder into the egg mixture. Combine until well mixed.
- Mix in the cheese, bacon, corn, and jalapeno and stir with a wooden spoon.
- Place the oil and butter in a large skillet and heat to medium-high heat.
- After the pan is heated all the way and the butter has melted add the corn fritter mixture with a large cookie scoop. If you don't have a large cookie scoop a spoon will work. Slightly flatten them.
- Cook the corn fritters for 3-5 minutes per side until they are golden brown. Keep an eye on them so they don't burn. Cook until the first side has browned, then flip and cook the other side.
- After you remove the corn fritters from the skillet, set them on a plate with a paper towel to drain off any excess oil.
- Serve with sour cream, chives, spicy ranch, or any other condiment you enjoy. Devour!
3 thoughts on “Easy Sweet Corn Fritters (With Cheddar & Bacon)”
Seriously so dang good! I had never tried fritters of any sort until these, and they blew my mind. I will make these again for sure. Thank you!
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