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Simple and Delicious Corn Fritters

These delicious Corn Fritters are so quick and easy to make. They are light and full of flavour and perfect for breakfast, lunch or a simple and comforting dinner. To make this recipe you’ll need eggs, self raising flour, fresh corn cobs, and canned creamed corn along with spring onions and chives (optional). This recipe was first developed in 2019, and was updated with new photography and helpful information in 2023. 

There is nothing better than a simple meal that you can enjoy for breakfast, lunch or dinner. And these fritters fit the bill! They are a crowd pleaser – light, fluffy and really yummy. These simple and delicious Corn Fritters come together so quickly, so they’re handy for when you’re in a rush or want something easy and comforting for dinner.  

Why you’ll love these Corn Fritters

  • They are truly easy! A perfect recipe that your kids can help to create.
  • And made with one bowl so clean up is a breeze.
  • These fritters are made from simple ingredients you will likely already have in your cupboard or fridge.
  • They are light, a bit fluffy and are really tasty with pops of sweetness from the corn.

stack of corn fritters

One of the best things about these Corn Fritters is that they come together all in the one bowl, so not only are they quick and simple to make, they are also really quick to clean up after!

And this is a great fritter recipe to make with your kids. Younger children can help with measuring ingredients, cracking eggs and stirring the mixture. Older children could help with chopping the spring onions and chives (or using scissors to cut them), grating the cheese and even cooking them on the pan.

corn fritters

Ingredients and Substitutions

This Corn Fritter recipe is made using simple, easy to source ingredients. This recipe can easily be doubled if you are feeding a crowd.

  • Self-raising flour – helps make the fritters light and fluffy and adds structure. You could also use wholemeal self-raising flour though they’ll be a little denser. If you don’t have self-raising flour you can substitute with 1 cup plain flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
  • Eggs – a great source of protein, they bind the ingredients and make them light and fluffy.
  • Creamed Corn – this is stocked in pretty much all supermarkets in Australia and New Zealand. If you don’t have this locally, you could make your own creamed corn or replace with 1/3 cup of corn kernels and a tablespoon of sour cream or ricotta. 
  • Corn – I use corn on the cob for this recipe. I prepare the corn on the cob by blanching then cutting the kernels off the cob. If you don’t have fresh corn I recommend canned corn kernels which I find closer in taste to fresh corn. In my opinion, frozen corn does not quite taste as nice as fresh, but you could use if that’s what you have available.
  • Cheese – I use a tasty cheddar cheese for this recipe but you could use a feta cheese.  
  • Spring Onions – also known as green onions, these are sweeter and have less bite than other onions. I will substitute for  red onions and you could also use brown onions
  • Chives – I love the flavour of chives but you can also substitute for parsley or just omit.
  • Salt and Pepper – enhances the flavour of the fritters. 
  • Olive oil – for oiling the pan so they don’t stick while frying.

How to make Corn Fritters 

In a medium sized bowl add in the flour and eggs and whisk together into a smooth thick paste forms and all the flour is incorporated. Then add in the creamed corn, and corn kernels.

Add in the cheese, spring onions, chives, salt and pepper. Mix together with a spoon or spatula until well combined. Heat a pan over a medium-low heat and add in a small amount of oil. I use around 1 teaspoon of olive oil for this recipe.

Spoon the mixture in the preheated pan and cook for two to three minutes or until the small bubbles begin to appear and the underside is golden. 

Flip the fritter, then cook for another two minutes or until cooked through. Repeat until all the mixture is used. 

Serving Suggestions

These Corn Fritters are delicious for breakfast with an avocado and tomato salsa and bacon. You can also serve with a side salad to make a more substantial meal. You can also pop these Corn Fritters in the lunchbox for school lunches. I do prefer them warm straight from the pan as the texture is lighter but they are nice enough cold too.

close up stack of corn fritters

Storage Instructions

Once cooked these fritters should be kept in the fridge in an airtight container. They will keep for three to four days. They also freeze well. I freeze flat on a lined baking tray. When frozen through you can transfer into an airtight bag or container for up to 6 months. 

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Simple and Delicious Corn Fritters

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Lunch
  • Method: Pan Fry
  • Cuisine: Western


These simple and delicious Corn Fritters come together so quickly and taste great all in one bowl. They are  slightly sweet flavour with pops of flavour from the corn and are light and fluffy.


  • 2 eggs
  • 1/3 cup self raising flour
  • 1/2 cup grated cheddar cheese
  • 1/3 cup creamed corn
  • 1/3 cup cooked sweet corn kernels (see note)
  • 2 spring onions chopped finely
  • 1 tbsp finely chopped chives
  • salt and pepper
  • 1 tbsp olive oil


  1. In a large bowl whisk together the flour and eggs until smooth
  2. Add in the remaining ingredients and mix well to combine
  3. Heat a frypan over medium to low heat
  4. In batches, cook spoonfuls of the batter for two to three minutes a side or until golden brown
  5. Cool slightly then serve


I quickly cook corn on the cob for this recipe by boiling a prepared cob for one-two minutes. I then cool under running water and slice off the kernels.

I hope you enjoy these delicious Corn Fritters as much as we do! As always, if you make these I would love to see your pictures. You can  share with me on Instagram or Facebook – I love to hear from you!

Happy lunching,
Bernadette x


  1. Britnee Hodge

    Should the olive oil go in the mixture or just used to cook them in?

  2. DELICIOUS! My fussy eater loves them 🙂

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