Listen, if you’ve ever stood in the kitchen with a small tornado (child) zooming about, dinner time approaching, and brains fried from a day of “why?” questions, you’ll know what I mean when I say: these corn fritters are my secret weapon. We’re talking the kind of golden, crispy edges that make my daughter Ellie appear out of nowhere and then beg for thirds. I have made these when she’s declared pasta, rice, and literally every other thing “yucky.” Forget comfort food clichés: some days, a hot plate of this is the closest thing to winning at parenting I get.
I know, “corn fritters” doesn’t sound wild on paper. But trust me: there’s something seriously magical about turning a handful of basics into this sort of crunchy, cheesy miracle. The Parmesan is what pulls the whole thing together – it gets crispy in the pan, you get those lacy edges, and yes, kids love it because it’s cheesy like a preschool dance party. And the green bits? I always tell myself it basically counts as a veggie serving (don’t @ me).
What I love most is how quick they are. I am allergic to fuss. No fiddly steps, no faff. Just honest ingredients, some very necessary shortcuts, and suddenly you’ve got something that’ll put a smile on even the pickiest eater’s face. Honestly, I make these on nights when my brain is scrambled and we all need cheering up. Every family deserves a recipe like this.
To make the Corn Fritters, you will need the following ingredients:
Preheat the oven 250 °F. Place a wire rack on a baking sheet. Set aside.
In a bowl, mix together ¼ cup flour, ¼ cup cornstarch, and ¼ teaspoon baking soda.
Add in 1 egg and 2 tablespoons milk and mix until well combined. The batter will be lumpy and thick.
Add in 2 cups corn, ½ cup finely grated Parmesan cheese, ¾ cup sliced green onions, and ½ cup roughly chopped cilantro and mix until the corn is evenly coated.
Add enough oil into the skillet to just cover the bottom. Heat over medium-high heat.
Spray the underside of a spatula with oil to prevent sticking. Once the oil is hot, pour ¼ cup of the batter into the pan for each fritter. Press down gently on the fritter with the spatula to flatten to ⅜-inch / 1-centimeter thick. Cook, making 3 or 4 at a time, avoiding crowding the skillet, for 3 minutes on one side until deep golden and crisp, then flip and cook for another 2-3 minutes.
Transfer the cooked fritters to the wire rack and keep them warm in the oven. Repeat with the remaining fritters, using more oil as needed.
Serve with your favorite dipping sauce on the side.
I’m not kidding: you only need basic kitchen stuff for these. Grab your biggest bowl (mine’s chipped, works a treat), a whisk or a wooden spoon (whatever’s clean), and a sharp-ish knife for chopping those herbs and onions. A skillet is great – if it’s nonstick, hurrah, but if not, just use a splash more oil. You’ll want a spatula for flipping so you don’t end up launching fritters onto the dog (true story), and if you have a wire rack on a baking tray, use it. Keeps them crunchy while you do the next lot. Actual magic for busy cooks.
SPICE IT UP (The Brave Mum’s Way): If your crew likes a little heat, add chopped jalapeño or a pinch of cayenne to the mix. Suddenly, you’re halfway to “fancy brunch café” vibes – and yes, they’re epic with avocado dip.
VEGGIE HIDE & SEEK: Desperate to get something green past small detectives? Add finely chopped bell pepper or sneak in some grated (well-squeezed!) zucchini. The fritters get extra colour – plus you feel victorious for at least ten minutes.
Okay, so you’ve made a batch and managed not to eat half the raw batter. Now what? In my house, these disappear off the wire rack before I can even plate them. But officially, I serve them with a mountain of avocado sauce, sometimes just a blob of sour cream or even ketchup for the tiny ketchup fans in your life. These go brilliantly with grilled chicken, sausage, or slap them on top of a salad if you’re feeling grown-up. For brunch, stack ‘em and add a poached egg. And if you’re wild like me, drizzle with honey or maple syrup. It sounds bonkers, but it works. Every bite is crispy, sweet, and totally comforting.
I’ll be honest: sometimes dinner is chaos and sometimes it’s cheesy, crispy fritters that everyone actually eats. Either way? You’re doing great. Keep the faith, parent or not. And if you end up eating these standing up over the stove, hey, I’m right there with you.
Here’s a cozy recipe for Corn Fritters that transforms simple ingredients into something truly delightful. Imagine golden, crispy edges that offer a satisfying crunch in every bite. This straightforward recipe relies on fresh corn kernels tossed with green onions, Parmesan, and a simple batter. Enjoy these as a side, or simply snack on them as is—they’re sure to be a hit!
Yep! I like to add finely chopped bell pepper too!
