Creamed Corn Fritters with Feta

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These delicious creamed corn fritters are soft in the middle with beautifully crisp, buttery edges. A simple batter with creamed corn, bursts of sweet corn kernels and salty feta, this recipe is a pantry-staple saviour when you need a quick and easy lunch, dinner or lunchbox snack.

a plate of corn fritters topped with feta and spring onion slices.

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Why you’ll love this recipe
Ingredients you will need
How to make creamed corn fritters
Expert tips
Corn fritter FAQs
More easy meal ideas
Creamed Corn Fritters with Feta

Why you’ll love this recipe

Quick and easy – if you have a can of creamed corn in your pantry, you can use it to make a batch of corn fritters in around 20 minutes.
Customisable – add your own spices and seasonings to suit your taste.
Enjoy them any time – creamed corn fritters make a fantastic side dish to enjoy with smoky BBQ meats, roast chicken, chilli con carne, vegetarian chilli, Mexican chicken soup, Mexican dishes and more. And they are perfect for breakfast or lunch served with a dollop of sour cream or natural yoghurt, an easy dinner or lunchbox snack.
Freezer-friendly – store them in the freezer for an easy snack or lunch on the go.

Ingredients you will need

** This post contains tips and instructions to achieve the best possible results. This photo is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

all ingredients for creamed corn fritters, laid out on a table.

Creamed corn – a thick mixture of pureed corn kernels and a milky, starchy liquid from corn cobs and pulp. We use the canned version for convenience, but homemade creamed corn can be used if preferred. If using a homemade version, I recommend a recipe that doesn’t contain any milk or cream; and you may need to adjust the quantities so that the mixture isn’t too runny.
Corn – fresh, frozen or canned corn kernels can be used. If using canned corn, be sure to drain it thoroughly first.
Self-raising flour – the structure of the fritters. Self-raising flour is plain flour with a raising agent like baking powder and a little salt already added. If you don’t have self-raising flour, you can make your own by mixing 1 teaspoon of baking powder into every cup of plain flour. Be sure to weigh the flour with kitchen scales, for best results.
Milk – whole, full-fat milk can be used. Or, swap for buttermilk for extra soft corn fritters. Full-fat milk or buttermilk will add the best flavour, but low-fat milk or milk alternatives can be used.
Feta – crumbled feta is mixed through the batter to add bursts of creamy, salty flavour. It can be swapped for a sharp, grated cheddar, if preferred.
Butter – For frying. Butter can be substituted with olive oil or vegetable oil, but butter gives the fritters a beautiful flavour and makes the edges irresistibly crunchy.

creamed corn fritters on a plate, with salad, tomato sauce and crumbled feta.

How to make creamed corn fritters

Full ingredient notes and quantities can be found in the detailed recipe card below. But here is a brief overview of what you can expect;

Step 1: Prepare a plate lined with paper towels, ready to add the cooked fritters.

Wet ingredients for corn fritters in a bowl.

Step 2: Add the wet ingredients (creamed corn, milk, egg, corn kernels and feta) and the salt and pepper to a large mixing bowl.

Step 3: Mix together until combined.

Step 4: Add the self-raising flour and stir until just combined. Don’t overmix the batter.

Step 5: Heat some butter in a frying pan until bubbling.

creamed corn fritters, cooking in a pan.

Step 6: Spoon the batter into the hot pan and cook until the bottoms of the fritters have become crisp and golden brown.

Step 7: Flip the fritters and cook until they are cooked all the way through.

finished corn fritters, resting on a plate lined with paper towel.

Step 8: As you cook in batches, add the cooked fritters to the paper towel-lined plate.

Wipe the pan with a wet paper towel between batches and add more butter between each batch. Repeat this process until all of the batter is used up.

Expert tips

Measure the flour by weight. Flour can be easily compressed. So, relying on a measuring cup alone can result in too much flour being added to the batter. Too much flour will make dry, floury fritters. Kitchen scales are the most accurate way of measuring flour. This way, even if your flour is compacted, you will still end up with the correct amount. If you don’t have kitchen scales, you can sift the flour into a measuring cup and then level it with a knife.
Maintain a medium heat – it is important to keep the heat at medium/medium-low while frying the corn fritters. High heat will cook them too quickly on the outside, leaving them raw in the middle with overcooked edges.
Customise the flavours. Add your favourite herbs and spices or add-ins to make these creamed corn fritters your own. Chilli powder, sweet or smoked paprika and garlic powder are great additions. Freshly chopped spring onions, chives, parsley work well too. Or, add ½ cup grated zucchini (excess liquid removed) or some crispy bacon pieces to the batter before cooking.
Cook in batches – depending on your pan size, cook 3-5 fritters at a time. Keep the cooked fritters on a plate covered with a paper towel as you use up the remaining batter.
Leave some space – the fritters will spread slightly in the pan, so leave some space between each fritter so they don’t join together.
Fresh, frozen, canned or leftover corn kernels can be used. Leftover grilled corn and a little paprika add a lovely smoky flavour to the fritters.
Wipe the pan – to stop the fritters from becoming too brown, use a damp paper towel to clean the pan between each batch. And allow the pan to return to medium heat before adding more batter.
For crispy edges, make sure the butter is hot and bubbling in the pan before adding each batch of fritters. And don’t flip them too soon; let them cook for a few minutes for the edges to crisp up before flipping.

Corn fritter FAQs

How do I store creamed corn fritters?

Leftover corn fritters can be stored in an airtight container in the fridge for 2-3 days.

Can I freeze corn fritters?

Corn fritters will keep in the freezer for up to 3 months. To store, carefully wrap and place into a freezer-safe container. Thaw frozen fritters in the fridge or at room temperature before re-heating in an air fryer or pan until heated through.

How to serve corn fritters;

Serve corn fritters hot, or at room temperature with a dollop of sour cream, natural yoghurt or your favourite chutney, salsa or sauce. They make a great addition to a green salad, chilli con carne or your favourite soup.

Why are my corn fritters falling apart?

If your fritters are falling apart, your batter may be too wet or the pan is not hot enough. Make sure you drain the canned or frozen corn kernels well before adding them to the batter and always weigh or measure your ingredients accurately, for consistent results.

creamed corn fritters arranged on a plate, topped with crumbled feta.

More easy meal ideas

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Update Notes: This creamed corn fritters recipe was originally published in June 2019, but was re-published with new information and photos in September 2024.

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