Golden brown exterior corn fritters with a pillowy soft interior that is both fluffy and cheesy delicious! This is a one-bowl throw-together recipe where they are lightly pan-fried in olive oil for a healthier, yet still perfectly poppy and crispy, corn fritter that feels extra cozy for this time of the year.
Honestly, this is a perfect lunch all on its own, with a nutrient-rich cilantro jalapeño green sauce drizzled over the top with lightly salty cotija cheese and vibrant fresh cilantro. Pairing it with chips, salsa, or guac is a no-brainer if you want something more—and I always add some vitamin-packed fresh fruit for a fresher note. These are such a fun, veggie-forward meal for this time of year, celebrating the end-of-season produce and all those cozy autumn notes. Want some?!
Ingredients
Dry Ingredients -
All-purpose flour
Yellow cornmeal
Dried cilantro
Baking powder
Ground cumin
Garlic powder
Salt
Black pepper
Wet Ingredients -
Canned white corn (yellow works, but white is sweeter and has a better pop)
Bell pepper (yellow or orange)
Egg
Sour cream
Milk
Shredded mozzarella cheese or Mexican quesadilla cheese
For Frying & Serving -
Olive oil
Cotija cheese
Fresh cilantro
How to Make these Corn Fritters
Step #1 - Mix the Dry Ingredients: In a large bowl, add and stir together all the dry ingredients—flour, cornmeal, dried cilantro, baking powder, cumin, garlic powder, salt, and black pepper.
Step #2 - Add Veggies: Add in the drained corn and bell peppers, stirring to coat and combine everything evenly.
Step #3 - Whisk the Wet Ingredients: In a small bowl, add the egg, sour cream, and milk. Whisk until smooth and well combined.
Step #4 - Combine: Pour the wet ingredients and the shredded cheese into the corn mixture. Using a large spoon, stir until just combined. Be careful not to over-mix!
Step #5 - Pan-Fry: In a large pan, add 3 tablespoons of olive oil and heat over medium heat. Once the oil is shiny and hot, add 2 large blobs of the corn mixture (eye out roughly 8 equal servings total to drop into the pan over the cooking process). Cook for 2–3 minutes on one side, flip, and cook for another 2–3 minutes on the other side, until both sides are nice and golden brown. Remove and place on a plate lined with paper towels to absorb excess oil before serving. Add a little more oil to coat the bottom of the pan and repeat 3 more times for each set of two.
Step #6 - Plate and Serve: Place a warm corn fritter on a small plate, drizzle generously with the jalapeño cilantro sauce, and top with a sprinkle of cotija cheese and freshly chopped cilantro. Serve right away alongside guacamole, chips, or your favorite side!
Health & Recipe Nutritional Benefits
Veggie-Forward: Packed with wholesome corn and bell peppers to boost your daily vegetable intake effortlessly in a tasty and crispy way.
Fiber-Rich: Whole corn and cornmeal deliver valuable dietary fiber to support healthy digestion and keep you feeling full longer.
Vitamins & Minerals: Bell peppers and sweet corn are loaded with Vitamin C, Vitamin A, and antioxidants to support your immune system, skin health, and overall cellular function.
Heart-Healthy Fats: Pan-frying lightly in olive oil provides beneficial monounsaturated fats that support heart health compared to heavy, deep-fried alternatives.
Protein-Packed Sauce: Pairing these with my homemade jalapeño cilantro sauce adds a nutrient-dense protein kick loaded with fresh greens for an extra wellness boost.
Helpful Recipe Tips & Notes
Mix with Care: Make sure the ingredients are mixed together for a cohesive corn fritter that stays together during cooking, but do not over-mix or your fritters will turn out chewy and tough instead of light, fluffy, and delightfully cheesy.
Why White Corn? Canned white corn is less starchy, naturally sweeter, and has a wonderful "pop" for superior texture and less moisture in your batter—it’s just too perfect for this recipe! Yellow corn works too, but it will be a bit more wet and mashy in nature.
Substitutions: If you don’t have sour cream on hand, you can easily substitute Greek yogurt or ricotta cheese.
The Ultimate Sauce: Make my homemade cilantro sauce—it is protein-loaded, packed with greens, and so much healthier and tastier. It’s custom-made for this recipe! If you're short on time, a store-bought green sauce works, but my homemade version stays fresh for a whole week in the refrigerator, making it super easy to keep on hand. (Haha, you'll want it on everything!)
Crispy Corn Fritters with Jalapeño Cilantro Sauce
Golden brown exterior corn fritters with a pillowy soft interior that is both fluffy and cheesy delicious! This is a one-bowl throw-together recipe where they are lightly pan-fried in olive oil for a healthier, yet still perfectly poppy and crispy, corn fritter that feels extra cozy for this time of the year.
Ingredients
Instructions
- Mix the Dry Ingredients: In a large bowl, add and stir together all the dry ingredients—flour, cornmeal, dried cilantro, baking powder, cumin, garlic powder, salt, and black pepper.
- Add Veggies: Add in the drained corn and bell peppers, stirring to coat and combine everything evenly.
- Whisk the Wet Ingredients: In a small bowl, add the egg, sour cream, and milk. Whisk until smooth and well combined.
- Combine: Pour the wet ingredients and the shredded cheese into the corn mixture. Using a large spoon, stir until just combined. Be careful not to over-mix!
- Pan-Fry: In a large pan, add 3 tablespoons of olive oil and heat over medium heat. Once the oil is shiny and hot, add 2 large blobs of the corn mixture (eye out roughly 8 equal servings total to drop into the pan). Cook for 2–3 minutes on one side, flip, and cook for another 2–3 minutes on the other side, until both sides are nice and golden brown. Remove and place on a plate lined with paper towels to absorb excess oil before serving. Add a little more oil to coat the bottom of the pan and repeat 3 more times for each set of two.
- Plate and Serve: Place a warm corn fritter on a small plate, drizzle generously with the jalapeño cilantro sauce, and top with a sprinkle of cotija cheese and freshly chopped cilantro. Serve right away alongside guacamole, chips, or your favorite side!
Notes
- Mix with Care: Make sure the ingredients are mixed together for a cohesive corn fritter that stays together during cooking, but do not over-mix or your fritters will turn out chewy and tough instead of light, fluffy, and delightfully cheesy.
- Why White Corn? Canned white corn is less starchy, naturally sweeter, and has a wonderful "pop" for superior texture and less moisture in your batter—it’s just too perfect for this recipe! Yellow corn works too, but it will be a bit more wet and mashy in nature.
- Substitutions: If you don’t have sour cream on hand, you can easily substitute Greek yogurt or ricotta cheese.
- The Ultimate Sauce: Make my homemade cilantro sauce—it is protein-loaded, packed with greens, and so much healthier and tastier. It’s custom-made for this recipe! If you're short on time, a store-bought green sauce works, but my homemade version stays fresh for a whole week in the refrigerator, making it super easy to keep on hand. (Haha, you'll want it on everything!)
Nutrition Facts
Calories
151Fat
6 gSat. Fat
2 gCarbs
19 gFiber
2 gNet carbs
17 gSugar
4 gProtein
6 gSodium
202 mgCholesterol
32 mg*Nutritional values and percentages are estimates based on a standard 2,000-calorie daily diet. Your daily values may be higher or lower depending on your individual calorie needs and activity levels.
