Fried Corn Cakes Recipe (2024)

May 31, 2015 · 11 Comments

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This fried corn cakesrecipe combines fresh sweet corn and green onions to make a salty, sweet, and filling side dish perfect for summer and all year long.

Fried Corn Cakes

Today I want to share a yummy side dish recipe that's perfect for summer. Fried Corn Cakes! Sweet corn season is The. Best. And these fried corn cakes are a perfect alternative to serving it on the cob.

I love to buy sweet corn in bulk during the summer when it's both delicious and on sale. It freezes really well, so I just shuck it and pop it in a freezer bag still on the cob so that it's ready when I have a corn craving.

These fried corn cakesare pretty salty, as I believe corn needs lots of salt. It's one of the few things that I actually salt heavily. If you don't hold my corn saltiness beliefs, you should probably half the amount of salt to ½ of a teaspoon. Fried Corn Cakes are also delicious by themselves, but if you're looking to spice it up even more, I recommend serving them topped with crisp, fresh pico de gallo to round out the flavor.

Fried Corn CakesRecipe

Corn Fritters

These easy-to-make Corn Fritters are crispy and golden on the outside and soft and perfectly seasoned and warm on the inside with juicy bursts of fresh sweet corn.

5 from 20 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Corn Fritters

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 fritters

Ingredients

▢ 2 cups corn (about 4 ears with the kernels removed)
▢ ½ cup cornmeal
▢ ½ cup flour
▢ ½ cup shredded cheddar
▢ 1 jalapeno seeded and chopped
▢ ¼ cup fresh chives
▢ ½ cup milk
▢ 2 large eggs
▢ 1 teaspoon salt
▢ ½ teaspoon black pepper
▢ ½ cup oil for frying

Instructions

Add all fritter ingredients except frying oil to a large mixing bowl. Stir to combine.
In a large skillet over medium heat, heat oil.
When oil is hot but not smoking, spoon about 2 tablespoons fritter mixture to form each fritter, cooking in batches of 2-3.
Flip each fritter after about 1½-2 minutes, when its golden brown (if it cooks quicker than that, reduce the heat). Repeat on the other side. Transfer cooked fritters to a paper towel- lined plate. Repeat for all remaining batter.
Serve immediately with sour cream and fresh chives.

Notes

Use a cookie scoop to scoop fritter batter for uniform size fritters.
Do not overcrowd the skillet or it will be too hard to flip them and the temperature will differ too much, causing them to be soggy.
Salt your fritters just after they cook while they're still warm.
Corn Fritters are best served right away.
Storage: Store in the refrigerator for up to 3 to 4 days.
Reheating: Reheat your fritters in a skillet, in the oven (or convection oven is even better), or in an air fryer until heated through and crisp. Microwave is not recommended for reheating because it will make the fritters soggy.
Freezer Directions: Cover and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Or reheat in the air fryer or convection oven for about 8 minutes at 370°F or until heated through and crisp on the outside.

Nutrition

Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

Did you like this Fried Corn Cakesrecipe? Find more on my Salads & Side Dishes, Main Dishes, and Summer Days boards on Pinterest!

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Comments

Felissa says
June 02, 2015 at 8:22 am

These look fantastic!!
I would love to have you hop over and join the fun at Inspire Us Tuesday!
Reply
Carlee says
June 04, 2015 at 8:40 am

I love the idea of corn cakes and pico de gallo! What a lovely fresh summer treat!
Reply
[emailprotected] says
June 04, 2015 at 8:57 am

Yummy! This looks delicious!! I would love if you stopped by My place and shared your stuff on My 2 Favorite Things on Thursday - Link Party!!
Have a great Weekend!!
Reply
Amanda @ The Chunky Chef says
June 05, 2015 at 8:47 pm

Yum yum yum!! I love corn, in all shapes and forms, but these corn cakes look so tasty 😀 Thanks for sharing this with us at Friday Favorites!!
Reply
Christie says
June 26, 2015 at 7:40 pm

The colors are gorgeous and I can imagine the flavor is amazing! Definitely sharing!
Reply
Kathine says
September 06, 2016 at 2:04 am

They were very tasty, however they didn't bind.
Reply
Jeff says
June 08, 2018 at 11:58 am

I made these but i reduced the corn by half then added carrot cauliflower jalapenos and a bit of bell pepper with a comeback sauce to dip. This was supposed to be a side to Nashville hot chicken but 8t was so good I had to make two batches because I ate the first batch for lunch. Chicken was good too but the fritters Stole the show for sure.
Reply
- Michelle says
  June 10, 2018 at 9:24 am
  
  That sounds delicious! Glad you enjoyed!
  Reply
Christy Wollin says
October 04, 2018 at 4:13 pm

Would this be good to make ahead and freeze? If so, when would you suggest freezing (after mixing but before cooking, sfter cooking)?
Reply
Crissy says
November 14, 2020 at 6:24 pm

These were absolutely delicious! I put sour cream on mine but pico would be so good! They held together perfectly in the pan and were easy to flip! I loved the method of adding in the egg white separately! Can't wait to make again!
Reply
Anita says
January 29, 2024 at 9:12 pm

Absolutely delicious!! I didn’t have pico de gallo, so used spicy salsa verde. Served with pinto beans. Really, really good. It’s a lot of corn and you need to leave them alone for a couple of minutes before flipping to keep them together. I thought no baking soda would be a problem but was not. Huge hit with the family. Highly recommended.
Reply

FAQs

Why is my cornbread flat? ›

Cornbread, or any baked good, will fall in the middle if it is not completely baked, or if you add too much leavening, which causes it to rise more than the structure of the batter can sustain. Always use a tester inserted in the center of your cornbread to make sure it's done.

Discover More Details ›

How many calories in a corn cake? ›

Lightly Salted Corn Cakes

	per 100g	per corn cake
	386kcal	26kcal
Fat	1.2g	0.1
of which saturates	0.3	trace
Carbohydrates	86.0g	5.9g

5 more rows

Are corn cakes gluten free? ›

These corn cakes are very nutritious and contain valuable nutrients from corn. They are a source of fiber, sugars free and low in saturated fat. These corn cakes have a typical flavor, different form the traditional rice cakes for which they are a nice alternative. They are 100% organic and naturally gluten-free.

Get More Info Here ›

What happens if you over mix cornbread batter? ›

Overmixing the batter

It might also end up being gummy or crumbly, depending on how long you bake it. Even if you aren't using flour (as many southern cornbreads don't), the extra air you've whipped into the batter will do one of two things: collapse in the oven or create a cornbread that's overly dry.

Keep Reading ›

Why is my cornbread dense and heavy? ›

Why is my cornbread dense? If you overmixed your batter or over-measured your flour, your buttermilk cornbread could turn out dense. Be gentle with your batter and make sure you know how to properly measure flour.

Are corn cakes healthy for you? ›

They are a healthy, low fat and wholesome alternative to bread and other crackers.

Learn More ›

Is corn good for you when trying to lose weight? ›

Corn may be helpful for weight management, as it is high in fiber, providing bulk that is not only good for gut health but also increases your feeling of fullness. It is best to minimize your intake of highly processed forms of corn, like high fructose corn syrup, which has lost all of its nutritional value.

Discover More Details ›

Are thin corn cakes healthy? ›

The corn thins are a source of fibre. Three corn thins provide 1.2 g of fibre, which is almost 10% of a toddler's, and 7% of young child's daily fibre needs. Sodium (salt) content is within healthy guidelines at 259mg/100g. The sugar content of 0.7g/100g is well and truly within guidelines.

Learn More Now ›

What are corn cakes made from? ›

ingredients

¹⁄₂ cup yellow cornmeal.
¹⁄₂ cup all-purpose flour.
2 tablespoons sugar.
¹⁄₂ teaspoon baking soda.
¹⁄₂ teaspoon salt.
1 cup corn kernel (fresh is better but may substitute drained canned corn kernels)
1 cup buttermilk.
2 large eggs.

More items...

Are corn cakes high in carbs? ›

Snacks, Corn Cakes (1 cake) contains 7.5g total carbs, 7.3g net carbs, 0.2g fat, 0.7g protein, and 35 calories.

Why is my corn bread not rising? ›

Too Much Flour

The big lesson here: too much of any ingredient can make your bread not rise—even flour. Too much flour can make your dough stiff and dry. And we all know what happens if there's not enough liquid for the yeast to use: It doesn't work how it should.

Learn More Now ›

What makes cornbread rise? ›

The air spaces are created by bubbles of gas (mostly carbon dioxide) produced within the batter during the baking process. Ingredients that produce these bubbles are called leavening agents. In "quick breads," which have no yeast (and don't require hours for dough to rise), the leavening agent is usually baking powder.

Tell Me More ›

Should you let cornbread batter rest? ›

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.