Crispy Corn Fritters with Cilantro Cream

Crispy Corn Fritters with Cilantro Cream are golden, savory bites packed with sweet corn, herbs, and a light, crunchy coating—paired with a cool, tangy cilantro cream that ties it all together. I love making these as a snack, appetizer, or even a fun side dish. They’re crispy on the outside, soft inside, and bursting with fresh flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s easy, satisfying, and super versatile. The corn gives a pop of sweetness, while the batter stays light and crunchy. Paired with the herby, creamy cilantro dip, these fritters become the kind of snack I keep reaching for. They’re perfect for sharing, quick to whip up, and make great use of fresh or frozen corn.

Ingredients

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

For the fritters:

• Corn kernels (fresh, frozen, or canned—drained)

• All-purpose flour

• Cornmeal (optional, for added crunch)

• Baking powder

• Eggs

• Milk or buttermilk

• Green onions, finely chopped

• Fresh parsley or cilantro, chopped

• Salt and black pepper

• Garlic powder

• Vegetable oil (for frying)

For the cilantro cream:

• Sour cream or Greek yogurt

• Fresh cilantro, chopped

• Lime juice

• Garlic, minced

• Salt and pepper

Directions

1. In a large bowl, I mix flour, cornmeal, baking powder, salt, pepper, and garlic powder.

2. I whisk in the eggs and milk until a thick batter forms, then fold in the corn, green onions, and herbs.

3. I heat about ½ inch of oil in a skillet over medium-high heat until shimmering.

4. I drop spoonfuls of batter into the hot oil and flatten them slightly. I fry each side for 2–3 minutes or until golden and crispy.

5. I transfer the fritters to a paper towel-lined plate to drain excess oil.

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

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

Servings and timing

This recipe makes about 12 small fritters, enough for 4 servings. It takes about 15 minutes to prep and 15 minutes to cook—ready in about 30 minutes.

Variations

• I sometimes add diced jalapeños or red chili flakes for a spicy kick.

• A sprinkle of grated cheese like cheddar or cotija adds extra richness.

• I’ve used chopped zucchini or bell peppers to bulk up the fritters.

• For a gluten-free version, I swap the flour with a gluten-free blend.

• I’ve made a smoky version by adding a pinch of smoked paprika to the batter.

Storage/Reheating

I store leftover fritters in the fridge for up to 3 days. To reheat, I place them in a 375°F oven or air fryer for about 8–10 minutes to crisp them back up. I avoid the microwave since it softens the texture. The cilantro cream keeps well in the fridge for 2–3 days.

FAQs

Can I use frozen corn?

Yes, I use frozen corn often. I thaw and pat it dry first so it doesn’t add extra moisture to the batter.

Can I bake the fritters instead of frying?

Yes, I spoon the batter onto a greased baking sheet and bake at 400°F for 15–20 minutes, flipping halfway through. They won’t be as crispy but still delicious.

How do I keep the fritters from falling apart?

I make sure the batter isn’t too wet and press the fritters lightly to help them hold shape while frying.

Can I make the batter ahead of time?

Yes, I mix the batter and refrigerate it for up to 1 day. I stir it again before frying.

What can I serve these with?

They go great with salads, grilled meats, or as part of a party spread. I’ve even topped them with a fried egg for a savory breakfast.

Conclusion

Crispy Corn Fritters with Cilantro Cream are one of those recipes I turn to when I want something simple yet satisfying. They’re crunchy, flavorful, and totally customizable—and that cool cilantro cream just takes them over the top. Whether I’m serving them as a snack, starter, or a side, they always bring a smile to the table.