When summer corn is at its sweetest and the air smells faintly of something sizzling on the stove, I can’t resist making a batch of my Corn Fritters with Whipped Feta. This recipe is one of those comforting, golden, and delightfully crisp bites that remind me of sunny kitchen mornings and backyard gatherings. The corn stays juicy and tender inside while the edges fry up beautifully crisp. And when I spoon that cool, tangy whipped feta on top, everything feels perfectly balanced.

These fritters have become my favorite way to use up extra corn from the farmer’s market. They’re quick to mix, fun to fry, and disappear in seconds at any party or brunch spread. Whether you’re serving them as an appetizer, snack, or side dish, this corn fritters recipe brings pure joy from the first sizzle to the last bite.

Why You’ll Love This Recipe

There’s something irresistible about the contrast in this dish the hot, crispy fritter paired with the creamy, salty smoothness of whipped feta. Each bite bursts with sweet corn kernels, fresh herbs, and a subtle hint of spice.

I love that these corn fritters are:

Crispy outside, soft inside: Perfect texture every time.
Make-ahead friendly: You can prep the batter or the whipped feta in advance.
Party-perfect: Just like my cocktail meatballs and stuffed mushrooms, these are ideal for sharing.
Versatile: Serve them as a snack, side, or even a light lunch.
Customizable: You can make them spicy, cheesy, or loaded with fresh veggies.

If you love cozy and crowd-pleasing party food, this recipe will fit right into your menu alongside chicken wings or jalapeño poppers.

Recipe Card

Ingredients

For the Corn Fritters:

Fresh corn kernels (about 3 cups): Fresh is best for sweetness and crunch, but frozen or canned corn works too.
All-purpose flour: Helps bind the fritters and adds crispness.
Baking powder: Gives them a light lift.
Eggs: Bind everything together.
Milk: Keeps the batter moist and smooth.
Green onions: Add mild flavor and freshness.
Chopped herbs (like parsley or cilantro): Brightens every bite.
Salt and pepper: Essential for balance.
Paprika or cayenne (optional): Adds warmth or a little heat.
Olive oil (for frying): Ensures a golden, crunchy finish.

For the Whipped Feta:

Feta cheese: Choose a creamy block-style feta for the best texture.
Greek yogurt: Makes it airy and tangy.
Olive oil: Adds smoothness and depth.
Lemon juice: Lifts the flavor beautifully.
Garlic (optional): For a subtle bite.
Honey drizzle (optional): Adds a lovely sweet note.

Optional Add-ins:

Shredded zucchini: For extra moisture and color.
Diced jalapeño: A little heat for spice lovers.
Cheddar or mozzarella: For gooey, cheesy fritters.
Cornmeal (a tablespoon or two): If you want more crunch.

Corn Fritters With Whipped Feta 3 - Danyrecipes

How to Make It

Step 1: Prepare the Whipped Feta
I like to start with the feta so it’s ready to serve when the fritters come off the heat. In a food processor, blend feta, yogurt, lemon juice, olive oil, and a touch of garlic until silky and light. If it’s too thick, add a splash more yogurt or olive oil. Taste and adjust seasoning. Chill until serving.

Step 2: Mix the Batter
In a large bowl, whisk together flour, baking powder, salt, pepper, and any spices. In another bowl, lightly beat the eggs with milk. Pour the wet ingredients into the dry and stir until just combined. Then fold in the corn, green onions, and herbs. The batter should be thick but scoopable.

Step 3: Fry the Fritters
Heat a generous layer of olive oil in a skillet over medium heat. Once the oil shimmers, drop spoonfuls of batter into the pan, flattening them gently with the back of your spoon. Fry until the edges turn golden brown, about 2 to 3 minutes per side. The kitchen will smell amazing sweet corn and herbs mingling in the air.

Step 4: Drain and Serve
Place the fritters on a paper towel–lined plate to absorb excess oil. Serve warm with generous dollops of the whipped feta on top. For a beautiful presentation, I like to scatter some fresh herbs and drizzle a touch of honey or hot honey over everything.

Step 5: Enjoy Right Away
Corn fritters taste best hot off the pan when they’re at their crispiest. But if you’re serving a crowd, you can keep them warm in a low oven while you finish frying the rest.

Variations and Customization Ideas

There’s no wrong way to make corn fritters, but here are some fun twists I often try:

Southwestern Style: Add diced red bell peppers, cumin, and a little jalapeño. Top with avocado slices or a spoonful of salsa.
Cheesy Corn Fritters: Mix in shredded cheddar or pepper jack for a gooey, melty center.
Greek-Inspired: Add chopped olives, dill, and a sprinkle of oregano. The whipped feta ties it all together perfectly.
Sweet Corn Fritters: Skip the herbs and spices, add a pinch of sugar, and serve with maple syrup or fruit compote.
Mini Fritters for Parties: Make bite-sized versions for appetizers. I often serve them alongside pepper jelly thumbprint cookies and pomegranate goat cheese bites for a balanced spread.

If you like a little adventure in your kitchen, try swapping the whipped feta for a herbed yogurt dip or spicy aioli next time.

Final Thoughts and Call to Action

Every time I make these Corn Fritters with Whipped Feta, I’m reminded that simple ingredients can create the most unforgettable moments around the table. Whether you’re planning brunch, a picnic, or your next gathering with friends, this recipe always earns compliments and second helpings.

I hope you’ll try them soon and share them with someone you love. And if you do, let me know how they turned out I always enjoy hearing how you make my recipes your own.