These parmesan corn fritters are golden and crisp on the outside, tender and sweet inside, and packed with fresh corn, green onion, and salty cheese.
The batter is thick and lumpy, which means each fritter is mostly corn held together with just enough flour and egg. They fry in a shallow layer of oil and come out ready for dipping in sour cream or a creamy avocado sauce.
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Why This Parmesan Corn Fritters Recipe Works
A mix of flour and cornstarch gives the crust its crunch. Cornstarch fries up lighter than flour alone, so the coating stays crisp instead of turning heavy.
Fresh corn cut from the cob adds sweet juice and a little bite. Canned or frozen corn also works as long as you drain it well so the batter does not turn runny.
Finely grated Parmesan melts into the batter and browns at the edges, creating lacy, savory crisp spots. Green onion and cilantro add freshness so the fritters do not taste heavy.
Ingredients for Parmesan Corn Fritters
- 1/4 cup all purpose flour
- 1/4 cup cornstarch
- 1/4 tsp baking soda
- 1 large egg
- 2 tbsp milk
- 2 cups fresh corn kernels, from about 2 cobs, or canned or frozen corn, drained
- 1/2 cup finely grated Parmesan cheese
- 3/4 cup sliced green onions
- 1/2 cup chopped cilantro, or more green onion
- 1/2 cup vegetable oil, for frying
- Oil cooking spray, for the spatula
- Sour cream, avocado sauce, or ketchup, for dipping
Cornstarch: It lightens the coating and boosts the crunch.
Baking soda: A small amount lifts the batter so the fritters are not dense. Baking powder is an easy alternative.
Corn: Fresh kernels are ideal, but thawed frozen corn or drained canned corn works well.
Parmesan: Use finely grated cheese so it blends into the batter and browns evenly.
Vegetable oil: A neutral oil with a high smoke point fries the fritters evenly without adding flavor.
How to Make Parmesan Corn Fritters
1. Warm the oven. Heat the oven to 250 degrees F and set a wire rack on a baking sheet to keep the fritters warm between batches.
2. Mix the dry ingredients. Whisk the flour, cornstarch, and baking soda in a large bowl.
3. Make the batter. Add the egg and milk and stir until just combined. The batter will be thick and lumpy.
4. Fold in the add ins. Stir in the corn, Parmesan, green onions, and cilantro until the corn is evenly coated.
5. Heat the oil. Warm the oil in a large skillet over medium high heat, and spray the underside of your spatula with oil so the batter does not stick.
6. Fry the fritters. Scoop 1/4 cup of batter per fritter, flatten each to about 1/2 inch thick, and fry 3 to 4 at a time for about 3 minutes, until golden. Flip and cook another 2 to 3 minutes.
7. Keep warm and repeat. Move the fritters to the rack in the oven, add more oil as needed, and repeat with the rest of the batter.
How to Serve Parmesan Corn Fritters
Serve the fritters hot with sour cream, avocado sauce, or ketchup for dipping. They fit nicely beside a crisp Italian house salad for a light lunch, and they make a fun side next to creamy macaroni salad. Add a bowl of whipped feta dip to the spread and pour a pitcher of strawberry pineapple mojitos for guests.
How to Store and Reheat Parmesan Corn Fritters
Cool the fritters completely and refrigerate them in an airtight container for up to 3 days. Reheat on a baking sheet in a hot oven at 375 degrees F for about 10 minutes, until hot and crisp. Freeze cooked fritters on a tray, then bag them for up to 2 months.
Tips and Variations for Parmesan Corn Fritters
Drain the corn. Pat canned or frozen corn dry so the batter stays thick.
Check the oil. Oil should shimmer and sizzle when a bit of batter touches it. Too cool and the fritters turn greasy.
Flatten gently. Pressing to about 1/2 inch thick helps the centers cook through before the outsides darken.
Fry in batches. Three or four at a time keeps the oil hot.
Rest on a rack. A wire rack keeps the bottoms crisp, while paper towels can trap steam.
Spray the spatula. A quick mist of oil on the spatula keeps the soft batter from sticking.
Season the dip. Mix lime juice or hot sauce into sour cream for a quick tangy dip.
Handle raw egg carefully. Wash hands and tools after touching the batter. For general guidance on keeping leftovers safe, see the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Parmesan Corn Fritters
How do you keep parmesan corn fritters crisp?
Fry them in hot oil, drain them on a wire rack, and reheat them in the oven instead of the microwave.
Can I use canned corn in parmesan corn fritters?
Yes. Drain it very well and pat it dry so the batter stays thick enough to hold together.
Why are my parmesan corn fritters falling apart?
Wet corn, thin batter, or flipping too early can cause fritters to break. Keep the batter thick and let each side set before turning.
Can I bake these fritters?
You can bake them on an oiled sheet pan at 400 degrees F, but the crust will be softer than fried fritters.
What is the ideal dipping sauce?
Sour cream mixed with lime juice, avocado sauce, or sweet chili sauce all work well.
Crispy Parmesan Corn Fritters with Green Onion
Equipment
- Large skillet
- Wire rack
- Baking sheet
- Large mixing bowl
- Spatula
Ingredients
Main Ingredients
- ¼ cup all purpose flour
- ¼ cup cornstarch
- ¼ tsp baking soda or 3/4 tsp baking powder
- 1 large egg
- 2 tbsp milk any type
- 2 cup fresh corn kernels from about 2 cobs, or canned or frozen corn, drained
- ½ cup finely grated Parmesan cheese
- ¾ cup green onions sliced
- ½ cup cilantro roughly chopped, or more green onion
- ½ cup vegetable oil for frying
- 1 oil cooking spray a few sprays, for the spatula
Instructions
Cooking
- Preheat and set up. Heat the oven to 250 degrees F and place a wire rack on a baking sheet. Combine the dry mix. Whisk the flour, cornstarch, and baking soda in a bowl.
- Add the egg and milk. Stir until combined. The batter should look thick and lumpy. Add the corn mixture. Fold in the corn, Parmesan, green onions, and cilantro.
- Heat the pan. Pour enough oil into a skillet to coat the bottom and set it over medium high heat. Spray the spatula with oil.
- Fry the first side. Scoop 1/4 cup batter per fritter, flatten to about 1/2 inch thick, and fry for about 3 minutes, until golden and crisp.
- Flip. Turn each fritter and cook another 2 to 3 minutes. Do not overcrowd the pan.
- Keep warm. Move to the rack in the oven and repeat with the remaining batter, adding oil as needed.
