These super quick and easy, 4 ingredient corn fritters are bound to become a go-to recipe in your kitchen! Ground oats, corn kernels (fresh, frozen or canned), feta cheese, and eggs are shaped into patties then pan fried until golden brown. Serve these healthy fritters for breakfast, lunch, or dinner!
I’ve wanted to post a recipe for corn fritters for several summers. This year, I finally nailed the combo of ingredients and, boy oh boy, these babies are GOOD!
As you can see in the post title, these are 4 ingredient corn fritters, made with ground oats, sweet corn, feta crumbles, and eggs. Seriously, that’s it! You need some olive oil to fry them, but that doesn’t really count IMO. If you’re feeling fancy, you can add some additional seasonings, like the chives you see in the photos, but that’s totally optional.
Using ground oats in place of regular flour gives these guys a little nutrient and fiber boost. It also makes them totally fair game for breakfast! However, I usually serve them as part of dinner. Remember to report back and let me know how you use them in the comments!
Ingredients and Substitutions
- Corn: I love to use fresh sweet corn when it’s in season in late summer! But if you’re looking for a recipe for corn fritters using canned corn, you can totally use canned or frozen corn here too. Make sure you drain canned corn before combining it with the other ingredients. If using frozen corn, you may need to cook the fritters for an extra minute on each side.
- Ground oats/oat flour: Grind old fashioned oats using a high-powered blender or food processor until they have a flour-like consistency. You can also use packaged oat flour instead of making your own. If you need the recipe to be gluten-free, use certified gluten-free oats. If you don’t want to use oats (or don’t have them on hand), sub all purpose or whole wheat flour.
- Feta cheese: Using feta adds a ton of flavor to 4 ingredient corn fritters! It’s how you can get away with them having just a few ingredients while still tasting delicious. If you need a substitute, try grated parmesan cheese.
- Eggs: These help bind all the ingredients so the fritters stay together during frying.
- Extra virgin olive oil: Use this or avocado oil to fry them up.
- Optional seasonings: The feta and corn together provide a lot of flavor, but feel free to add seasonings of choice if desired. You can easily mix in herbs and spices like chives, mint, cilantro, parsley, basil, thyme, paprika, cayenne pepper (if you want some heat), and more. I usually sprinkle in some salt and a few cracks of black pepper too.
The full recipe card for 4 ingredient corn fritters, including ingredient quantities and steps, is at the bottom of the post. Here’s a preview of the recipe process with photos.
Combine the corn kernels, beaten eggs, crumbled feta, and ground oats in a mixing bowl.
Mix together until everything is well-combined and the batter is sticky.
Using a ⅓-cup measuring cup (optional), scoop out some batter and shape it into a flat patty. Repeat until you have 6 to 7 fritters.
Warm olive oil in a large skillet over medium heat. Add the fritters, and cook for 4 to 5 minutes on each side of until golden brown and cooked through.
Storage and Reheating
If you have any leftover 4 ingredient corn fritters, keep them in an airtight container in the fridge for 3 to 5 days. I prefer reheating them in a skillet with a little dash of olive oil until warmed through. You can also enjoy them cold or reheat them in the microwave.
To freeze fritters, let them cool completely then wrap each one tightly in plastic wrap. Put the wrapped fritters in a freezer-safe bag or container. Seal tightly, label, and store in the freezer for up to 3 months. Let them thaw overnight in the fridge or reheat from frozen in a skillet until warmed through.
You can also serve 4 ingredient corn fritters with a protein, such as a lean meat, fish, or bean salad, for a balanced meal. Finally, consider adding them to a barbecue spread in lieu of corn bread or biscuits. They’re very versatile and can be served as an appetizer, snack, side, or even main dish. Plus, they’re great for kids!
More Corn Recipes
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4 Ingredient Corn Fritters
- 2 cups sweet corn kernels - fresh, frozen, or canned (drained and rinsed first)
- 1 cup ground old fashioned oats - or sub packaged oat flour
- ¾ cup crumbled feta cheese
- 2 eggs - beaten
- 2 tablespoons extra virgin olive oil - for frying
- Gather the ingredients. If you are using fresh sweet corn on the cob, slice off the kernels. If you are making your own ground oats, grind them in a high-powered blender or food processor until they have a flour-like consistency. To get 1 cup of ground oats, I usually blend 1 and ¼ cup oats.
- Combine the corn kernels, ground oats, crumbled feta, and beaten eggs in a mixing bowl. Stir until the ingredients are well-combined and the batter is sticky.
- Scoop out about ¼ to ⅓ cup of batter. Shape the batter into a flat patty. Repeat until all of the batter has been used and you have 6 or 7 fritters. I like to use the ⅓-cup measuring cup to scoop the batter to make even patties.
- Warm the olive oil in a medium skillet over medium heat.
- Add the fritters to the skillet. Cook for 4 to 5 minutes on each side until golden brown.
- Serve warm and enjoy plain or with toppings or a dipping sauce of choice!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- To ensure this recipe is gluten-free, use certified gluten-free oats.
- Fresh, frozen, and canned corn all work in this recipe. You do not need to thaw frozen corn, but you should drain and rinse canned corn. You may need to cook the fritters about a minute extra on each side if using frozen corn.
- Feel free to add optional herbs and spices to the batter, such as salt, black pepper, chives, mint, parsley, cilantro, basil, paprika, or cayenne pepper.
- Keep leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat in a skillet or in the microwave. You can also freeze the fritters. Let them cool completely then wrap each one tightly in plastic wrap. Transfer them to a freezer-safe bag. Keep for up to 3 months in the freezer.