Crispy Corn Fritters with Cilantro Cream

Crispy Corn Fritters with Cilantro Cream are one of my favorite ways to enjoy fresh, sweet corn. Golden and crunchy on the outside, tender and full of flavor on the inside—these fritters are packed with corn, scallions, and a hint of spice. I pair them with a cool cilantro cream sauce that brings it all together. It’s the kind of dish I love making as an appetizer, a snack, or even a light meal.

Why You’ll Love This Recipe

I love this recipe because the fritters are quick to whip up, incredibly satisfying, and bursting with texture. The corn stays juicy and sweet, while the batter fries into a beautifully crispy crust. And that cilantro cream? It’s cool, herby, and the perfect contrast to the warm, crunchy fritters. Whether I’m serving them at a casual gathering or just treating myself, these always hit the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Corn Fritters:

• Fresh or frozen corn (thawed if frozen)

• All-purpose flour

• Cornmeal

• Baking powder

• Eggs

• Milk

• Scallions or green onions, sliced

• Garlic powder

• Paprika

• Salt and pepper

• Jalapeño or red chili (optional, for heat)

• Oil for frying (vegetable or canola)

For the Cilantro Cream:

• Sour cream or Greek yogurt

• Fresh cilantro, chopped

• Lime juice

• Garlic, minced

• Salt

directions

1. I start by combining the flour, cornmeal, baking powder, garlic powder, paprika, salt, and pepper in a large bowl.

2. In another bowl, I whisk the eggs and milk, then stir the wet mixture into the dry ingredients.

3. I fold in the corn, scallions, and jalapeños if I’m using them, mixing until everything is just combined.

4. I heat about ½ inch of oil in a skillet over medium heat. Once hot, I drop spoonfuls of batter into the pan and flatten slightly with a spatula.

5. I fry the fritters for 2–3 minutes per side, or until golden brown and crisp, then drain them on paper towels.

6. For the cilantro cream, I mix sour cream, chopped cilantro, lime juice, garlic, and a pinch of salt until smooth.

7. I serve the fritters hot with a generous dollop of cilantro cream on the side.

Servings and timing

This recipe makes about 12 fritters, or 4 servings. It takes about 15 minutes to prep and 15 minutes to cook, so I can have them ready in around 30 minutes.

Variations

• I sometimes add crumbled feta or grated cheddar to the batter for extra richness.

• For a smokier flavor, I swap in chipotle powder for paprika.

• I use buttermilk instead of regular milk for a slight tang in the batter.

• I’ve made mini fritters for bite-sized appetizers.

• I switch out cilantro for parsley or basil when I want a different herb flavor.

storage/reheating

I store leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or air fryer to restore their crispiness. I avoid microwaving, as it softens the texture. The cilantro cream keeps in the fridge for about 2 days.

FAQs

Can I make the batter ahead of time?

Yes, I mix the batter (without the baking powder) ahead of time and store it in the fridge. I add the baking powder just before frying.

Can I bake or air-fry these?

Yes. I bake them at 400°F on a greased baking sheet for about 15–18 minutes, flipping halfway. In the air fryer, I cook them at 375°F for 10–12 minutes.

Can I use canned corn?

Absolutely. I drain it well and pat it dry with paper towels to avoid excess moisture.

How do I make these gluten-free?

I use a 1:1 gluten-free flour blend in place of the all-purpose flour. It works great with no major texture change.

What can I serve with these fritters?

I serve them with a side salad, grilled meat, or as part of a brunch spread. They also go great with guacamole or salsa.

Conclusion

Crispy Corn Fritters with Cilantro Cream are a flavorful, fun way to enjoy corn in a new form. I love how crunchy and golden they get on the outside while staying soft and sweet inside. Paired with the cool, tangy cilantro cream, they’re everything I want in a savory snack or light dish. Once I make them, they never last long.