This easy loaded corn fritter recipe makes a delicious appetizer that you will not be able to get enough of!
Loaded Corn Fritter Recipe
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This loaded corn fritters recipe is loosely inspired by the loaded corn cakes from The Cheesecake Factory. Those are totally tasty, but more of a sweet corn cake whereas this recipe is more like a dense pancake.
I loaded these fritters up with everyone's favorite fixings. Salty bacon, creamy sour cream, shredded sharp cheddar cheese and diced scallions. I personally love anything “loaded” and one of the ways I love to enjoy these toppings is on a good corn fritter, so it seemed like a great combo!
Tips for making this corn fritters recipe
- Be sure to thaw the corn. The first time I tested this, I didn't thaw the corn it they didn't turn out as good.
- Make sure you fry the bacon until it's nice and crispy. I like to do it in batches, reserving the oil in a side bowl to use for frying the fritters. You can totally use the same pan, but I like to wipe out the pan before adding the reserved grease back in.
- Be sure to mix the batter well so that everything is equally distributed and well combined.
- Fry these in bacon grease. It creates less waste and tastes fabulous!
Frequently asked questions about making this fritters recipe
- Should these be served hot or cold? They can be served both hot or cold. I prefer them hot but they also taste great cold.
- How big should these be? I use a ¼ cup of batter per fritter to get a fritter that's a few inches across. If you want one that's smaller, more like the size of a canapé, you can totally use a tablespoon-size cookie scoop to drop smaller amounts of batter into the grease.
- Can you make corn fritters with fresh corn? Yes, but I'd encourage you to steam it first for a few minutes.
- Do you need a dipping sauce with this? No, because you've already got so many great toppings including sour cream.
Loaded Corn Fritter Recipe
- 6-8 slices bacon
- 1 cup flour
- 1 ½ teaspoons seasoned salt
- ⅛ teaspoon cayenne pepper, or more if you want them to be spicy
- ½ teaspoon garlic powder
- 1 teaspoon baking powder
- 2 large eggs
- ¼ cup milk
- 1 ½ cups frozen corn, thawed
- 2 teaspoons salted butter, melted
- Sour cream
- Shredded cheddar
- Chopped green onions (green parts only)
- In a large fry pan, fry the bacon until crispy. Remove to a paper towel lined plate, reserve grease in a heat-safe bowl and wipe out the pan with a piece of paper towel.
- In a medium bowl, whisk together flour, seasoning salt, cayenne pepper, garlic powder and baking powder until well combined. Set aside.
- In a large bowl, whisk together eggs and milk until well combined.
- Add dry ingredients to wet ingredients and mix until just combined.
- Add corn and melted butter and mix until smooth.
- Heat some of the bacon grease in the same fry pan over medium-medium high heat.
- Drop ¼ cup amounts of batter into the hot oil and quickly use the measuring cup or a spoon to spread it into a pancake shape (you can also do tablespoonfuls if you want smaller corn fritters). Do this in batches, adding more bacon grease between batches so as not to dry out or overload the pan.
- Fry for around 3-4 minutes per side until golden brown, turning once. Be sure to manage your heat so you don't burn them.
- Remove to a paper towel lined plate.
- Serve hot or room temperature with sour cream, shredded cheddar, chopped green onions and crumbled bacon on top.
Originally posted on Yellow Bliss Road.
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Other great recipes featuring corn include:
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Jessy Freimann says