Eggless Corn Fritters Recipe (2024)

These Eggless Corn Fritters are a must in the summer! They’re crisp and golden on the outside, soft on the inside, and packed full of flavor. A perfect side dish to any meal. Easy to make with simple ingredients.

Eggless Corn Fritters Recipe Highlights

This Eggless Corn Fritters recipe is simple yet delicious!

My kids love corn in any way I decide to serve it: just cooked in boiling water, made into cachapas (Venezuelan corn pancakes), cornbread, sweet tamales, Chicken and Corn Enchiladas, Easy Creamy Corn Soup, etc… they really love corn. Well, we all do!

This Easy Corn Fritters recipe has been in my repertoire for many years, and to be honest I do not make them as often as I would like. That’s because it’s faster and easier to just put some corn cobs in the Instant Pot, and voila, they are ready to eat just in minutes.

But then, there are those other times. Times when you want to make something really special for a potluck, party, or just because.

These Easy Corn Fritters are sweet, savory, cheesy, crisp, and golden on the outside, and warm and soft on the inside. And super easy to put together.

Let’s get started!

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and instructions(scroll down).

You’ll need:

• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• All-purpose flour: Standard all-purpose flour works best here.
• Milk: Forbaking, I like to use whole milk. However, you can use any milk you have handy.
• Salt and pepper to taste: For flavor!
• Corn kernels: You can use fresh or frozen. If using frozen, thaw first.
• Cornstarch: This will help to bind the mixture.
• Cheese: I like to use a salty-ish cheese, such as cotija or feta, for a nice contrast of flavors. You can also use mozzarella, parmesan, Monterey jack, or white cheddar if you prefer.
• Panko: This adds a nice crunch to the outside.

Step By Step Recipe Photo Tutorial

1 – Make the mixture. Melt the butter. Add the flour and mix until combined. Add milk, stirring constantly to avoid forming lumps. Continue cooking until the mixture thickens. Season with salt and pepper to taste. Add the corn kernels; mix until they’re incorporated. Remove from the heat. Add the cornstarch and cheese.

2 – Refrigerate. Let the mixture cool down and then place it in the fridge for 1-2 hours until it is completely cold and compact.

3 – For the fritters. Using your hands, form the mixture into disks. Cover with panko on all sides and place them on a baking sheet. Spray with oil. Place in the oven for 10-15 minutes or until they are golden.

See Also

Easy Instant Pot Stuffing RecipePumpkin Butter Mochi Recipe – FOOD is Four Letter Word45 Recipes Grandma Stole from Her Church FriendsBasic Recipe: Fruit Curds

4 – Bake. Bake for 10-15 minutes or until they are golden and crisp. Alternatively, you can fry them if you prefer, see the recipe card for details.

Frequently Asked Questions

Serving Ideas

Serve them with more crumbled cheese and chopped cilantro. Adding some sour cream on top or drizzling them with buttermilk dressing or ranch is also a GREAT idea. Or, if you want to make them sweeter, try them with a drizzle of maple syrup or honey!

I love to serve these as a side dish withInstant Pot Mexican Pulled Pork,Easy Creamy Coleslaw,andSoft No-Knead Eggless Dinner Rolls.

Storing & Freezing Instructions

Store leftovers in an airtight container in the fridge for up to 3 – 5 days.

Make-Ahead

Make these as instructed a day before and place them on a baking sheet. Cover them with plastic wrap and refrigerate them until ready to bake.

Freeze

Cooked corn fritters freeze well. Make sure that the corn fritters have fully cooled.Wrap each fritter in plastic wrap, then foil. Freeze for up to 2 months. When ready to eat them, thaw in the refrigerator and reheat in the oven as instructed.

Reheating

To reheat, place them on a baking sheet lined with parchment paper and bake them at 400º F for about 8- 10 minutes or until heated through.

More Eggless Corn Recipes You’ll Love!

• Grilled Barbecue Shrimp and Corn Avocado Salad Bowls
• Easy Eggless Corndogs
• 3-Minute Instant Pot Corn on the Cob
• Slow Cooker Creamy Corn Soup
• BEST Eggless Cornbread
• Venezuelan Sweet Corn Sauce
• Corn and Green Chile Dip
• Roasted Corn and Pepper Crab Dip

Originally posted in July 2018. Updated in July 2022, post content edited to add more helpful information, no change to the recipe.