Make these creamed corn fritters any time of the year using canned corn. They are fast to make and can be eaten as part of a main meal or snack.
Easy to make these creamed corn fritters are peppered with soft juicy corn kernels and chives, moistened with cream corn and eggs making them light and soft.
👛 Cost To Make
Estimated cost AUD$ = $3.25 or $0.15 a fritter.
🌟 About This Recipe
- These corn fritters are budget-friendly using canned and creamed corn.
- Delicious as an anytime snack or serve them as easy finger food at parties. These would also make a lovely breakfast, lunch, or dinner.
- Because you are using canned corn you can make these anytime of the year.
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Flour -All-purpose flour (plain flour) and baking powder are used in this recipe, but you can also use self-raising flour instead of all-purpose and baking powder.
Seasonings - coriander powder, cumin poster, salt, and pepper.
Canned corn - you will need a can of creamed corn and a can of corn kernels (frozen corn kernels can also be used).
Buttermilk helps give the fritters a light soft texture. If you don't have buttermilk you could use sour cream.
Eggs - we used large eggs for this recipe
Chives - we use chives in these buttermilk corn fritters but you could also use finely chopped spring onions.
Oil - Use a light flavored oil like vegetable oil, you will need at least ½ cup of oil for deep frying.
Step 1 & 2 - Place the flour, baking powder, coriander powder, and cumin powder into a large mixing bowl. Use a wooden spoon, or a fork to combine the ingredients.
Step 3 - Drain the canned corn kernels and add to the flour mixture, along with the creamed corn, milk, eggs, and chives.
Step 4 - Use a wooden spoon to mix well, then season with salt and pepper.
Step 5 - You will need a medium-sized, heavy-bottomed frypan and at least ½ cup of oil to cook the fritters. The fritters are shallow fried, so the oil needs to be deep enough to go up the sides of the fritters.
Carefully drop heaped tablespoons of the batter into the hot oil. Then use the back of the spoon to flatten the tops of the fritters. When the bottom of the fritter is golden brown carefully flip it over and cook the other side.
- Caution: Be careful when adding the batter to the oil, as the batter can drop from the spoon causing the oil to splatter.
When the sweet corn fritters are fully cooked transfer them to a cake rack lined with absorbent paper towels.
✏️ Recipe Notes
Flour substitution - 190 grams (6.7 ounces) of self-rising flour can be used in place of the plain flour and baking powder.
Use egg rings - Dropping spoonfuls of batter into the pan will give the fritters an irregular shape.
If you would like a more consistent round look (like the ones you see on this page), use metal egg rings. The ones that we used are 7.5 cm (2.9 inches) in diameter and 1 cm (0.39 inches) high.
Place 2-3 egg rings into the frypan, heat them in the oil, drop tablespoons of the batter into the center of each egg ring, filling them to the top.
Use the spoon to carefully nudge the batter to the edge of each ring, level out the top.
Allow the fritters to cook for a minute or two, this will allow the batter to cook a little and hold its shape.
Use tongs to carefully remove the rings from around the half-cooked fritter - the rings will just slip off.
Carefully flip the fritters over when the bottoms have browned and cook the other side until golden in color.
Transfer the cooked sweet corn fritters to a cake rack lined with absorbent paper.
💭 Recipe Tips
Drain the corn kernels and discard the liquid because you don't need it. If you don't drain off the liquid and use it the batter will be too wet. There is no need to drain the liquid from the canned creamed corn, this liquid has been accounted for in the recipe.
Getting the seasoning right - Before frying the entire batch of batter. Cook about 1 teaspoon of the mixture, then taste and adjust the seasoning if necessary.
Frying tips - you don't need a deep fryer to cook these fritters, and using a deep fryer for this is just wasting oil.
A medium frying pan with high sides will do. You will need to add just enough oil to fill the pan so that the oil is about 2 cm (0.8 inches) deep.
In our pan, we used a ½ cup of oil, however, depending on the size of your pan you may need to use a little more or a little less.
👪 Serving Size
This recipe makes about 22 fritters. One fritter about 7.5 cm (2.9 inches) in diameter is a serving size.
🍬 Calories Per Serve
Each fritter is about 112 calories.
🥗 Serving Suggestions
As part of a meal - These creamed corn fritters will be nice as a side to a smooth cream style soup like roasted tomato and red pepper soup or roast pumpkin and sweet potato soup. Or you could serve these with a nice leafy green salad.
As a snack or party finger food - make them smaller for easier handling and serve with tomato sauce, spicy ketchup, or other dipping sauces.
Leftover sweet corn fritters can be stored in an airtight container in the fridge for up to two days.
📝 Frequently Asked Questions
We have never frozen these corn fritters but, I see no reason why they can’t. If you do freeze them, allow them to cool completely. Place on a tray in a single layer and freeze until solid. Once frozen transfer the corn fritters to a freezer bag.
Yes, these can be made up to two days in advance and stored in the fridge.
We like to reheat these corn fritters in a 180°C (350°F) oven for about 5 – 10 minutes or until hot.
Place the fritters onto a cake rack, standing on a baking tray. Using the cake rack will help the hot air circulate around the fritters and stop the bottom from going soggy.
I do hope that you try this recipe for creamed corn fritters. If you do, please come back and leave a comment below because I would love to know how you went.
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📋 Recipe Card
Creamed Corn Fritters
- 190 grams (6.7 ounces) plain flour
- 1 ¾ level teaspoon baking powder
- ½ level teaspoon coriander powder
- ¼ level teaspoon cumin powder
- 1 x 400 gram (14 ounces) canned corn kernels drained <-- note 1
- 1 x 400 gram (14 ounces) canned creamed corn
- 60 ml (¼ cup) buttermilk
- 2 large eggs beaten
- 15 grams fresh chives chopped (about 3 heaped tablespoons)
- 2 teaspoons salt or to taste
- ½ cup oil for frying
- Place the flour, baking powder, coriander, and cumin into a large mixing bowl. Use a spoon or whisk to mix the dry ingredients until well combined.
- Make a well in the center of the flour, add the corn, milk, eggs, and chives.
- Stir until the ingredients are well combined and there are no lumps.
- Season to taste with salt and pepper.
- Heat the oil in a frying pan until hot. The oil is ready when you drop a little of the batter into the oil and it starts to bubble around the edges.
- Drop heaped tablespoons of the batter into the pan, spaced about 2 cm (0.7 inches) apart, flatten the tops of the fritters with the back of a spoon. See note 2
- Fry for about 2 minutes on each side or until light and golden on both sides and cooked through. Lower the heat, if the fritters are browning too quickly to avoid burning.
- When cooked remove from the pan and drain on absorbent paper.
- Best eaten hot or warm.