Can I bake corn fritters in the oven?

I do not recommend baking the fritters because they tend to over-spread and lose all that delicious crisp.

Can I cook corn fritters in the air fryer?

I usually reheat them in an air fryer as noted in the recipe below. But to cook them initially in the air fryer, I would be cautious. I find they fall apart pretty easily and aren't nearly as crispy. If you want to try it yourself, grease the air fryer and drizzle the tops of the uncooked fritters with a little olive oil.

What to serve with corn fritters?

You can serve corn fritters at breakfast instead of hash browns, or enjoy as a light lunch or dinner alongside fresh green salad, zucchini casserole , grilled vegetables, or pasta salad. Or roll them up in a wrap with some greens, black beans, and/or chopped tomatoes, and dip in the sauce. You can also serve them as a side dish with baked chicken meatballs , crab cakes , or honey chipotle salmon . See more main dish suggestions below.

How many ears of corn do I need for 3 cups of corn?

One ear of corn usually yields around 3/4 cup of kernels, so you'll be safe with 5 ears of corn. (Just in case the ears of corn are on the smaller side.)

Corn Fritters (Flavorful & Easy) - Sally's Baking Addiction

Description

Enjoy hot and crispy corn fritters with a zesty, creamy, yet spicy Greek yogurt sauce. This recipe is really easy, and makes for a wonderful vegetarian meal or side dish. Feel free to adjust the seasonings and herbs to your liking. See recipe Notes.

Ingredients

Jalapeño Greek Yogurt Dip

1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
2 Tablespoons (30ml) olive oil
2 teaspoons honey
1 teaspoon apple cider vinegar
1 teaspoon lime juice
1/4 teaspoon garlic powder
1/2 of a jalapeño, finely chopped (seeds and ribs removed)
1/8 teaspoon salt, or more to taste
freshly ground black pepper, to taste

Fritters

3 cups cooked corn kernels (from about 4–5 cooked ears of corn – see Note)
1 cup (125g) all-purpose flour or whole wheat flour
1/2 cup (80g) finely chopped bell pepper (any color)
1/4 cup finely chopped cilantro
1/4 cup finely chopped green onion
1/2 of a jalapeño, finely chopped (seeds and ribs removed)
2 teaspoons honey
2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/8 teaspoon freshly ground black pepper
2 large eggs, beaten

For Cooking & Serving

2 Tablespoons (30ml) olive oil (or avocado oil, vegetable oil, or coconut oil)
optional for garnish: flaky sea salt and chopped cilantro

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Instructions

Make the yogurt sauce: Whisk all of the yogurt sauce ingredients together. Taste, then add more salt and/or some pepper to taste. Cover and refrigerate until ready to serve, or up to 3 days.
Make the fritters: Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, as you heat the oil.
Heat the oil in a large skillet over medium heat. Once the skillet is hot, scoop up around 3 Tablespoons of the corn mixture. Place the mixture onto the hot skillet and gently flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes. Flip, then cook for 3 more minutes on the other side. Transfer to a paper towel-lined plate, then repeat with the remaining corn mixture.
Serve warm fritters with yogurt sauce and optional garnishes.
Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave, or use an air fryer at 375°F (191°C) for 3–4 minutes. You can also place them on a lined baking sheet and bake at 375°F (191°C) for 8–10 minutes.

Notes

Make Ahead Instructions: You can make the yogurt sauce up to 3 days in advance. See step 1. You can also prepare the corn fritter mixture up to 24 hours ahead of time. Cover tightly and keep refrigerated. Liquid may begin to pool at the bottom of the bowl during this time. When ready to cook, stir in a sprinkle of flour if needed to help absorb some of the liquid.
Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Stainless Steel Skillet or Cast Iron Skillet | Flaky Sea Salt
Corn: Instead of fresh/cooked corn, you can use frozen or canned corn. Thaw and drain the frozen corn, then dab dry with a paper towel. Drain the canned corn and dab with a paper towel.
Flour: You can use all-purpose or whole wheat flour for these corn fritters. You can also use a gluten free flour blend if needed. I have not tested these with oat flour or almond flour.
Herbs & Flavorings: Feel free to add or sub in any of your favorites such as basil, parsley, or dill. You can also skip the smoked paprika if desired.
Eggs: I have not successfully tested an egg-free version, but let me know if you do.
Oven or Air-Fryer I strongly recommend cooking these on the stove. With the oven, you will lose the delicious crisp. With the air-fryer, I find they fall apart pretty easily and aren’t nearly as crispy. If you want to try it yourself, grease the air fryer and drizzle the tops of the uncooked fritters with a little olive oil. You can reheat them in the air-fryer as mentioned in the recipe instructions.