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: For baking, 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
Step 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.
Step 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.
Step 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.
Step 4 – Bake
Bake for 10-15 minutes or until they are golden and crisp. Alternatively, you can fry them if you prefer. Read the recipe card for details.
Recipe Tips
Add protein. If you want, you can try adding a little meat to them! Chopped-up ham or bacon is a great addition.
Fry them. If you prefer, you can fry them. To do so, heat 2 – 3 tablespoons of oil over medium heat in a skillet. Use a cookie scoop to scoop up about 3 tablespoons of mixture, drop the batter into the oil, and flatten it a bit with a spatula. Repeat with as many patties as can fit in the skillet while leaving room between each one. Cook 3-4 minutes or until golden, flip and cook an additional 3-4 minutes. Make sure the oil is not too hot, or it will burn your fritters.
Double the recipe. If you want to make another batch, easily double the recipe.
Extra flavor. Your favorite fresh herbs are a great way to add a bit of extra flavor if desired. Also, chopped onion, green onions, or red pepper flakes for a bit of heat.
Frequently Asked Questions
Fresh or frozen (thawed) corn kernels will work in this recipe. If you use frozen corn, drain off any excess liquid after it thaws.
Yes! You can make the mixture as instructed a day before and refrigerate. Then, the next day, form the patties and bake.
The cheese adds a nice extra layer of delicious flavor and texture to the fritter, so I recommend adding it. But you can skip it if you prefer, keep in mind that the texture might change.
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 with Instant Pot Mexican Pulled Pork, Easy Creamy Coleslaw, and Soft 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
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Recipe Card 📖
Easy Eggless Corn Fritters
Equipment
Ingredients
- 2 tablespoons (30 g) butter
- 2 tablespoons (20 g) all-purpose flour
- 1 cup (240 ml) milk
- Salt and pepper to taste
- 2 cups (175 g) corn kernels (fresh, frozen or leftover corn on the cob)
- 1 tablespoon (10 g) cornstarch
- ½ cup (80 g) cheese, grated (such cotija, feta, mozzarella, parmesan, Monterey jack, or white cheddar)
- 1 ½ cup (135 g) panko
- Oil in spray
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Melt the butter in a medium-sized pan over medium heat. Add the flour and mix until combined; cook for 1-2 minutes. Add milk, stirring constantly to avoid forming lumps. Continue cooking until the mixture thickens, about 3-4 minutes. 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; continue mixing for 2 minutes. Let it cool down and then place it in the fridge for 1-2 hours until it is completely cold and compact.
- Using your hands, form the disks. NOTE: I used a 1/4 cup capacity measure cup to measure out each portion. Cover with panko on all sides and spray with oil.
Bake:
- Heat the oven to 450º F (230º C). Line a baking sheet with parchment paper.
- Place the patties on the preperaed baking sheets.
- Bake for 10-15 minutes or until they are golden.
Fry:
- Heat 2 – 3 tablespoons of oil over medium heat in a skillet. Use used a 1/4 cup capacity measure cup to measure out each portion of mixture and drop the batter into the oil and flatten then it a bit with a spatula. Repeat with as many patties that can fit in the skillet while still leaving room in between each one. Cook 3-4 minutes or until golden, flip and cook an additional 3-4 minutes. Make sure the oil is not too hot, or it will burn your fritters.
- Garnish with more cheese and choppe cilantro, if desire. Serve immediately.
- Add protein. If you want to make these fritters the main course, try adding a little meat to them! Chopped-up ham or bacon is delicious!
- Fry them. If you prefer, you can fry them. To do so, heat 2 – 3 tablespoons of oil over medium heat in a skillet. Use a cookie scoop to scoop up about 3 tablespoons of mixture and drop the batter into the oil and flatten it a bit with a spatula. Repeat with as many patties that can fit in the skillet while still leaving room in between each one. Cook 3-4 minutes or until golden, flip and cook an additional 3-4 minutes. Make sure the oil is not too hot, or it will burn your fritters.
- Double the recipe. If you want to make another batch, easily double the recipe.
- Extra flavor. Your favorite fresh herbs are a great way to add in a bit of extra flavor if desired—also, chopped onion, green onions, or red pepper flakes for a bit of heat.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in July 2018. Updated in July 2022, post content edited to add more helpful information, no change to the recipe.
these are wonderful! thank you 🙂 a big hit with my kids. one of my little ones has an allergy and it can be difficult to find eggless recipes that aren’t vegan, so i’m so happy to have found your recipes!
Hello Rachael! We LOVE these so much. I make them all year long. Great to hear that it was a hit! Thanks a lot for the review and good feedback. I hope my recipes inspire you to continue cooking and baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
These looks delicious! Pinning!
Hello Karly! So glad you like the look of this Be sure to shout out if you have any questions. Thanks for stopping by.