Crispy, sweet corn fritters paired with tangy, creamy whipped feta—this recipe is a gorgeous blend of textures and flavors! Serve them as mini corn fritters for an appetizer or party finger food, or make slightly larger patties for breakfast or brunch.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Similar Recipes
These sweet corn fritters are crispy on the outside, soft on the inside, and packed with bursts of juicy corn, bell peppers, and herby chives. The whipped feta topping, creamy with a salty tang, takes them to the next level. Top it all with fresh cherry tomatoes for a pop of acidity and a sprinkle of extra chives.
These corn fritters are super versatile. Serve them as mini fritters if you’re looking for an elegant appetizer or crowd-pleasing canapés. Or, make larger fritters if you’re after a cafe-style breakfast or brunch dish. I love them with eggs and smoked salmon or avocado, and they are great as lunchbox staples for kids or grownups.
👩🍳 You might also like the following: cheesy and delicious broccoli fritters, gluten-free pea, corn and halloumi fritters, Indian-inspired and high-protein paneer fritters, shrimp fritters with spicy aioli, or nutrient-dense cavolo nero and corn fritters (can also be made with regular kale).
What You’ll Need
Here is what you’ll need for this corn fritters recipe. Find the full measurements in the recipe card below.
- Corn kernels: sweet corn kernels, either thawed-out frozen corn, canned corn, or partially cooked fresh corn – this is the star of the dish!
- Bell peppers (yellow, red, or green) for a subtle crunch and extra bulk. Chives or green onions for a mild oniony flavor with freshness.
- Eggs bind everything together, while flour (regular or gluten-free) will give them structure. You could also use a mixture of almond meal and cassava or tapioca flour instead of regular flour. Baking powder makes them a little fluffy.
- Plus: salt, pepper, and olive oil for frying the fritters.
- For the whipped feta: Feta cheese for tangy and creamy base, Greek yogurt to balance the saltiness of feta and give it some smoothness. Garlic will give a punchy flavor but can be left out.
- Other toppings: Cherry tomatoes for a fresh, tangy bite and some extra chives for garnish.
How To Make Corn Fritters With Whipped Feta
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make corn fritters and the whipped feta.
- Prep the corn: Thaw frozen corn with hot water, and strain well.
- Make the batter: Whisk eggs with salt and pepper, mix in flour and baking powder. Add corn, bell peppers, and chives, stirring until you get a thick, creamy batter.
- Cook fritters: Heat oil in a skillet over medium-high heat. Spoon in batter (1 tbsp for minis, 2 tbsp for larger fritters). Fry 2 minutes per side until golden and crispy. Repeat with remaining batter.
- Make whipped feta: Blend feta, yogurt, and garlic until smooth.
- Assemble: Top each fritter with whipped feta, cherry tomato slices, and extra chives.
Watch The Video
Recipe Tips/Variations
- Corn options: Frozen, fresh, or even canned (rinsed) corn works.
- Feta substitutions: Try ricotta or cream cheese for a milder topping.
- Add-ins: Mix in chili flakes or paprika for some heat. You can also add crispy bacon bits, grated halloumi, Cheddar or Parmesan, or some jalapenos.
- Crispier fritters: Don’t overcrowd the pan and use medium-high heat for the perfect golden crust.
Serving Suggestions
- As finger food with whipped feta and cherry tomatoes.
- Pair larger fritters with poached eggs and smoked salmon or avocado for a brunch treat.
- Add to lunchboxes for a satisfying midday snack.
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Corn Fritters With Whipped Feta
Ingredients
For corn fritters
- 2.5 cups frozen corn kernels
- 2 eggs large
- ½ cup + 2 tablespoons flour about 75 grams, you can use regular, gluten-free or almond meal
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon baking powder
- ½ cup diced yellow bell peppers red or green can also be used, about ½ of the pepper
- 3 tablespoons chopped chives or green onions
- 3 tablespoons olive oil for cooking
For whipped feta
- ½ cup Greek yogurt about 3 oz or 90 grams, I used light
- ½ cup crumbed feta about 3 oz or 90 grams feta, I used smooth feta
- 1 large clove garlic minced or grated
Other
- 1 cup cherry tomatoes sliced
- Extra chives for garnish
Instructions
- Prepare the corn: Thaw corn in a bowl with hot water for a few minutes. Strain thoroughly.
- Mix the batter: In a bowl, whisk eggs, salt, and pepper. Mix in flour and baking powder, followed by corn, bell peppers, and chives, until it forms a thick batter.
- Cook the fritters: Heat oil (about 1.5 tablespoons) in a large skillet over medium-high heat. Add batter in spoonfuls (adjust size based on preference, I use 1 tablespoon for mini corn fritters and 2 tablespoons for breakfast fritters). Fry for 2 minutes per side or until golden. Remove to a paper towel-lined plate to absorb excess oil. Repeat.
- Whip the feta: Blend Greek yogurt, feta, and garlic until smooth. You can use a hand-held blender, standing blender, or a food processor.
- Assemble: Top fritters with a dollop of whipped feta, cherry tomato slices, and a sprinkle of chives.
Video
Notes
- Whipped feta: Make 1-2 days ahead and store in the fridge.
- Prep veggies: Dice peppers and thaw corn the day before.
- Batter: Mix fresh before cooking for best results.
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