Can I use canned corn for corn fritters?

Absolutely. Canned corn works great in this recipe—just be sure to drain it thoroughly before mixing it into the batter. Excess moisture can thin out the mix and make the fritters fall apart during frying. You can also use frozen corn (thawed and patted dry) or fresh corn cut straight from the cob for even more texture.

How do you keep fritters from falling apart?

The key is the balance between wet and dry ingredients. Make sure your batter is thick and scoopable—not runny. Eggs and flour act as binders, so don’t skip them. Also, wait until one side is fully golden and crisp before flipping, and avoid overcrowding the skillet, which can cause temperature drops and uneven frying.

Are these fritters gluten-free?

Not as written, but they can easily be made gluten-free. Replace the all-purpose flour with a gluten-free 1:1 baking flour blend that includes xanthan gum or a similar binder. The result will be just as crispy and flavorful. Always double-check your labels, especially for spices like chili powder, which can sometimes include additives.

Can I make cheddar corn fritters ahead of time?

Yes, you can mix the batter ahead and refrigerate it for up to 24 hours. You can also cook the fritters completely, let them cool, and reheat them later. For best results, warm them in a skillet or oven to bring back the crispiness—microwaving will make them soft.

Can I freeze corn and potato fritters?

Definitely. Once they’re fried and cooled, freeze them in a single layer on a tray before transferring them to a freezer-safe bag. To reheat, place them in the oven at 375°F for about 10–12 minutes or warm in a skillet. This makes them a convenient meal prep option for busy weeks.

How to make Easy Crispy Cheddar Corn Potato Fritters

Description

These crispy cheddar corn potato fritters are golden, cheesy, and full of savory flavor. Made with simple ingredients, they’re quick to prep and perfect for snacks, brunch, or sides.

Ingredients

1 ½ cups flour

2 cups corn (or one 15 oz can)

½ cup shredded cheddar cheese

⅓ cup fresh chives, chopped

½ cup milk

2 eggs

1 teaspoon salt

1 tablespoon chili powder

½ cup oil, for frying

Instructions

1. Add all ingredients to a large bowl.

2. Mix well until batter is thick and scoopable.

3. Heat oil in a large skillet over medium-high heat.

4. Spoon 2 tablespoons of mixture per fritter into the hot oil.

5. Fry 1½ minutes per side or until golden brown and crisp.

6. Drain on paper towels before serving.

7. Serve with sour cream and chopped chives.

Notes

Use canned corn, but drain well to avoid soggy batter.

You can freeze cooked fritters for up to 2 months.

For gluten-free, use a 1:1 GF baking mix with binder.

Nutrition

Serving Size: 1 fritter
Calories: 141
Sugar: 1g
Sodium: 320mg
Fat: 7g
Saturated Fat: 2.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 5g
Cholesterol: 37mg