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Crispy Corn Patties

These crispy corn patties are pan-fried to golden perfection, showcasing the natural sweetness of fresh corn combined with crunchy cornmeal. The batter is gently shaped and cooked until edges crackle and crisp while the interior remains tender and moist. Perfect as a snack or side, they balance textures beautifully with a satisfying crunch and soft bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh sweet corn kernels or frozen, thawed and dried
  • 1/2 cup cornmeal fine-mesh preferred
  • 1 large egg for binding
  • 2 tablespoons chopped onion or scallions for freshness
  • 2 tablespoons neutral oil canola or vegetable oil
  • to taste salt and pepper adjust to preference

Equipment

  • Non-stick skillet
  • Spatula
  • Mixing bowl
  • Measuring cup

Method
 

  1. Gather your ingredients: fresh corn kernels, cornmeal, a large egg, chopped onion, oil, and seasonings.
  2. In a mixing bowl, combine the corn kernels, cornmeal, chopped onion, and season with salt and pepper.
  3. Crack in the large egg and stir everything together until the mixture is evenly combined and slightly sticky.
  4. Heat your skillet over medium-high heat and add the oil, swirling to coat the bottom evenly.
  5. Once the oil is shimmering and hot, scoop about 1/4 cup of batter and gently shape it into a flat patty in your hand.
  6. Carefully place the shaped patty into the hot oil, pressing down gently to flatten and encourage crisp edges.
  7. Cook for about 3–4 minutes on the first side, until the edges turn deep golden and crispy, and the patty releases easily from the pan.
  8. Flip the patty gently with a spatula and cook for another 3–4 minutes until the other side is equally crispy and golden brown.
  9. Remove the cooked patties from the skillet and place on paper towels to drain excess oil, allowing them to rest for a minute.
  10. Repeat with the remaining batter, adding more oil if needed, until all patties are cooked.
  11. Serve the crispy corn patties hot, garnished with herbs or a squeeze of lemon if desired, enjoying their satisfying crunch and tender interior.

Notes

For extra crunch, sprinkle a little crushed corn chips or breadcrumbs on the patties during frying. To keep leftovers crispy, reheat in a hot skillet for a few minutes until crackling again.