Tired of the same old boring brunch? These Corn Fritters with Apple Slaw are the fresh morning upgrade you have been looking for. Crispy, golden fritters layered with sweet corn and a hint of jalapeno find the perfect partner in a crisp apple slaw that feels light, bright, and refreshing. Brunch just got a whole lot more exciting!
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These golden, crispy Corn Fritters are packed with sweet corn, a hint of heat from jalapeno, and fresh herbs, and are topped with a bright and tangy apple slaw. A dollop of creamy herb and lime sour cream adds a cool, refreshing finish that makes every bite incredible. Great for brunch, lunch, or as a light dinner, this recipe bridges the gap between Summer and Fall perfectly!
I created this recipe as a way to celebrate the peak Summer sweetness of Jersey corn (it's legendary) while giving it a year-round twist. The crisp apple slaw cuts through the richness of the fritters, while a bit of herbed sour cream brings everything together.
Whether you serve these as a side dish, mini sized for appetizers, or even topped with crispy bacon and a fried egg, these fritters are going to be all anyone can talk about… with their mouths full.
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Why you’ll love this recipe
- Crispy on the outside, soft and tender inside.
- Sweet corn flavor with a pop of fresh jalapeno heat.
- Bright and refreshing apple slaw is the perfect pairing.
- Easy to make with pantry staples, seasonal produce, or even frozen corn.
- Great for brunch, lunch, appetizer, or dinner.
In short, these corn fritters are a fresh and flavorful dish that you will find yourself coming back to again and again.
Ingredients & Substitutions
The photo below shows everything you need to make these corn fritters, the crisp apple slaw, and the optional herbed sour cream. Let's go over the major ingredients and some easy swaps:
Corn fritter ingredients
- Cornmeal - I like to complement the flavor of the sweet corn by adding a little bit of cornmeal to my fritter batter. If you don't like the texture of cornmeal or cornbread, you can replace it with an equal amount of all-purpose flour.
- Sour cream - You can use Greek yogurt for a tangier flavor and extra protein.
- Cilantro - Parsley or basil will work if you are not a cilantro fan.
- Buttermilk - if you don't have buttermilk you can use plain yogurt, or even more sour cream in its place, or swap in kefir for a probiotic boost.
- Fresh corn - Frozen corn (thawed and patted dry) works well when fresh is not in season.
- Jalapeno - Substitute with a pinch of red pepper flakes or diced bell pepper for less heat.
Apple slaw and (optional) herb sour cream ingredients
- Sweet apple - Honeycrisp, Gala, or Fuji are ideal, but any crisp, sweet apple works.
- Grainy mustard - You can substitute with plain yellow mustard or preferably a Dijon mustard if needed.
- Celery seed - In my opinion, the celery seed really makes the apple slaw shine. If you don't have it, you can substitute with poppy seeds, caraway seeds, or fennel seeds.
See recipe card below for a full list of ingredients and measurements.
Variations
I feel like this recipe is perfection, but if you like to play with your food here are a few fun ways to change things up:
- Add cooked crumbled bacon or shredded cheddar cheese to the fritter batter.
- Add fresh lump crab to your fritters and include a dash of old bay seasoning to bring in Maryland vibes.
- Replace the apple slaw with a simple citrus tomato salad.
- Use dill instead of cilantro in the herbed sour cream for a different flavor profile.
- Top with smoked salmon, capers, and a poached egg for a brunch-worthy presentation.
Cynthia's Recipe Review
These fritters are everything I love in a brunch dish: crispy edges, tender centers, a little heat, and a lot of flavor. The apple slaw brings brightness and crunch, while the herbed lime sour cream ties it all together. The combination of sweet, savory, and tangy keeps you coming back for just one more bite.
Quick Recipe Video
Step-by-Step Instructions
I hate to overcomplicate things, so I've kept this recipe as simple as possible. Follow along with the cute pictures I took and then let's get going:
Step 1: In a large bowl, combine flour, cornmeal, sugar (if using), baking powder, baking soda, salt, and smoked paprika.
Step 2: In a separate bowl, whisk buttermilk, egg, and oil. Pour into dry ingredients and stir until just combined. The batter will be thick and slightly lumpy.
Step 3: If you would like a charred corn taste, quickly griddle your corn over high heat. You can also do this on your grill or with a culinary torch.
Step 4: Finally dice your pepper and cilantro and remove the corn kernels from the corn cobs.
Step 5: Add the corn, jalapeno, and cilantro to the batter and fold in until evenly distributed.
Step 6: Allow the batter to rest for 15 minutes while you make your apple slaw and (optional) herb sour cream.
Make apple slaw and (optional) herb sour cream
Step 1: Cut your apple into slices and then slice into matchsticks. This is also called a julienne cut. You can peel your apples, but I find this to be unnecessary.
Step 2: In a medium bowl, whisk lemon juice (or vinegar), olive oil, maple syrup, mustard, salt, pepper, and celery seed.
Step 3: Add julienned apple and toss to coat. Set aside.
Step 4: In a small bowl, combine sour cream, cilantro, chives, lime juice and zest, salt, and pepper. Stir until smooth. Refrigerate until ready to use.
Cook your fritters
- Step 1: Preheat your oven to 200 F and place a wire rack inside a sheet pan. Heat a large skillet over medium-high heat and add enough oil to just cover the bottom.
Step 2: Drop spoonfuls of batter, or ¼ cup scoops, into a large non-stick skillet, or cast iron pan, flattening slightly.
Step 3: Cook for about 3 minutes until golden brown, flip, and cook another 2-3 minutes.
Step 4: Transfer cooked fritters to the prepared sheet pan, lined with a wire rack and paper towels or aluminum foil to allow the extra oil to drain. Place in the oven to keep warm. Repeat with remaining batter, adding more oil as needed.
Finish: Serve fritters warm, topped with the crisp apple slaw and a dollop of herbed sour cream.
Serving Suggestion
I love to serve these easy corn fritters topped with the apple slaw and some bacon or crispy prosciutto, and finished with a poached egg. You can even add a quick hollandaise sauce for an Eggs Benedict moment. Enjoy!
Cynthia's Helpful Tips
- Be gentle - Do not overmix the batter; lumps are fine and keep the fritters tender.
- Be fresh - Use fresh corn when possible for the sweetest flavor, although frozen corn is a great substitute.
- Fry right - Make sure your oil is hot before adding the batter so the fritters crisp up.
- Keep it warm - Keep cooked fritters in the oven while you finish the rest so they stay warm and crunchy.
- Light and bright- Slice your apple just before serving to prevent browning.
Recipe FAQs
Yes, you can make them up to 1 day ahead. Store in an airtight container in the refrigerator and reheat in a 350°F oven until warmed through.
Yes. Cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the oven until crisp.
Cook in hot oil, avoid overcrowding the pan, and keep them warm on a wire rack in the oven instead of stacking them. If cooking in batches be sure to allow oil to come back up to temperature before making a second batch.
You can make the dressing ahead, but cut the apples just before serving to keep them crisp.
They are great with poached eggs and bacon, alongside grilled skirt steak, or with a balsamic tomato salad.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
Easy Corn Fritters with Crisp Apple Slaw
Equipment
Ingredients
Corn Fritters
- 1 cup (120 g) all purpose flour
- ½ cup (80 g) cornmeal
- 2 tablespoons granulated sugar optional
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- 1 cup buttermilk
- 1 egg
- ¼ cup oil
- 2 cups corn (about 3 to 4 ears) cut off the cob
- 1 jalapeno pepper finely chopped
- ¼ cup cilantro chopped
Julienned Apple Slaw
- 2 tablespoons lemon juice or apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- ½ teaspoon grainy mustard
- ¼ teaspoon kosher salt to taste
- ⅛ teaspoon black pepper
- ⅛ teaspoon celery seed
- 1 large sweet apple julienned
Herbed Sour Cream (optional)
- 1 cup sour cream or Greek yogurt
- 2 tablespoons cilantro finely chopped
- 2 tablespoons chives finely chopped
- Juice and zest of 1 lime
- ½ teaspoon kosher salt or to taste
- Black pepper to taste
Instructions
Prep
- Preheat oven to 200°F and place a wire rack on a sheet pan.
- If you have time, use a cast-iron pan, grill, or culinary torch to char the outside of your corn.
Make Corn fritters:
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, and smoked paprika.
- In another bowl, whisk buttermilk, egg, and oil. Add to dry ingredients and stir until just combined. Batter will be thick and lumpy.
- Use a sharp knife to remove the kernels from the corn cobs. Finely dice your jalapeño and cilantro.
- Fold corn, jalapeno, and cilantro into the batter until evenly distributed. Allow to rest for 15 minutes while you make your slaw and your herb sour cream.
Make the apple slaw:
- Whisk lemon juice, olive oil, maple syrup, mustard, salt, pepper, and celery seed in a bowl. Add julienned apple and toss to coat. Set aside.
Make the optional herbed sour cream:
- Combine sour cream, cilantro, chives, lime juice and zest, salt, and pepper. Refrigerate until ready to use.
Cook fritters:
- Heat oil in a skillet over medium-high heat. Drop ¼ cup batter per fritter into skillet, flatten slightly. Cook 3 minutes until golden brown, flip, and cook 2-3 more minutes.
- Transfer to wire rack in oven to keep warm. Repeat with remaining batter.
- Serve warm fritters topped with apple slaw and herbed sour cream or brunchify your fritters by serving with crispy bacon and a warm poached egg.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Cynthia Christensen says
We ate these for breakfast - and again for lunch. They're that good!