Easy Corn Fritters Recipe

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Ryan Published: January 6, 2021 Modified: June 9, 2021

How To Make Easy Corn Fritters

Snack on these crispy corn fritters made with whole wheat flour, peppers, and cilantro, then cooked until golden. Serve with a jalapeno yogurt dip.

Preparation: 10 minutes
Cooking: 7 minutes
Total: 17 minutes



For the Honey Jalapeño Greek Yogurt Dip:

  • ½cupplain Greek yogurt
  • 3tbspolive oil
  • 1tbsphoney
  • 2tspgarlic,minced
  • 2tspapple cider vinegar
  • 1lime juice
  • ½jalapeño,or more if desired, finely diced
  • salt,to taste

For the Fritters:

  • 3cupscorn kernels,fresh, frozen, or canned
  • 1cupwhole wheat flour
  • ½cupred or green pepper,finely chopped
  • ¼cupcilantro,finely chopped
  • ¼cupgreen onion,finely chopped
  • ½jalapeño,finely diced
  • 2tsphoney
  • 2tspgarlic,minced
  • ½tsppaprika,smoked
  • ½tspsalt
  • pinch of fresh ground black pepper
  • 2large eggs,beaten
  • 2tbspolive oil,or canola oil or vegetable oil, for frying


  1. Whisk all of the yogurt sauce ingredients together except for the salt. Taste, then add salt to taste. Cover and refrigerate until ready to serve.

  2. Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, while heating the oil.

  3. Heat the oil in a skillet over medium-high heat. Once hot, use a large spoon and scoop 3 tablespoons of the fritter mixture. Place the mixture onto the hot skillet and form into a circle.

  4. Repeat with a few more, making sure not to overcrowd the skillet. Cook for about 2 to 3 minutes on each side until golden brown. Transfer to a paper towel-lined plate until finished.

  5. Serve warm fritters with yogurt dip.


  • Calories: 100.10kcal
  • Fat: 4.71g
  • Saturated Fat: 0.92g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 2.73g
  • Polyunsaturated Fat: 0.63g
  • Carbohydrates: 12.33g
  • Fiber: 1.39g
  • Sugar: 2.63g
  • Protein: 2.85g
  • Cholesterol: 19.56mg
  • Sodium: 125.15mg
  • Calcium: 14.52mg
  • Potassium: 109.18mg
  • Iron: 0.49mg
  • Vitamin A: 14.38µg
  • Vitamin C: 4.96mg
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