Filipino Corn Fritters are that snack you make when the craving hits but you don’t want to fuss. Maybe you’ve got a can of corn staring at you and kids asking for merienda soon. Or you need a quick starter for a family dinner and want something everyone will actually eat. These little golden bites are crispy outside, soft inside, and ridiculously satisfying with a simple dipping sauce. Stick with me and I’ll show you the easiest way to get them crunchy without turning your kitchen into an oil-splattered mess. 
Ingredients
Let’s start strong. You don’t need anything fancy for Crispy Filipino Corn Fritters. The sweet corn shines with a light batter that fries up crunchy and stays that way for a while. Here’s what I use at home for about 18 to 20 small fritters:
- 2 cups corn kernels, drained well if canned or thawed if frozen
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 small carrot, grated fine (optional, for color and sweetness)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika or chili powder for a light kick (optional)
- 1 large egg
- 3/4 cup cold water or cold club soda
- Neutral oil for frying
Cold liquid helps create a crisp shell, so keep the water or club soda chilled. Club soda adds tiny bubbles that help lift the batter a bit and give it that delicate crunch that makes Crispy Filipino Corn Fritters so addictive.
Pro tip: Drain the corn really well. Extra moisture makes fritters soggy. If using canned corn, pat it dry with paper towels.
Mixing
Mixing is where texture happens. You want a thick batter that hugs the corn, not a runny one that spreads everywhere. Here’s my easy method that keeps everything consistent and crispy.
Dry bowl, wet bowl
In one bowl, whisk the flour, cornstarch, baking powder, salt, pepper, and paprika. In another, beat the egg, then stir in the cold water or club soda. Pour the wet into the dry and mix gently until just combined. A few small lumps are fine. Stir in the corn, onion, garlic, green onions, and carrots. The batter should be thick and scoopable.
Fresh vs canned corn
Fresh corn from the cob tastes incredible, but canned or frozen is totally fine. If using fresh, scrape the cob with a knife, then run the back of the knife down the cob to collect the milky bits for extra sweetness. If using frozen, thaw and pat dry so the batter doesn’t thin out.
Two keys to success: keep the batter cold and don’t overmix. Cold batter + hot oil equals Crispy Filipino Corn Fritters every single time.
Got a house full of hungry kids? While you wait for the oil to heat, peek at these easy treats for little ones and busy afternoons: Filipino banana fritters maruya. It’s a sweet partner to today’s savory snack.
Frying
Frying doesn’t need to be scary. You just need the right temperature and a steady pace. Aim for medium heat. If you have a thermometer, 350 to 360 F is your sweet spot. No thermometer? Dip a wooden chopstick into the oil. If bubbles form around it right away, the oil is ready.
Pan-fry vs deep-fry
You can pan-fry with about 1/2 inch of oil in a skillet or deep-fry in a small pot with more oil. I prefer pan-frying because it’s faster to manage and uses less oil. Scoop a heaping tablespoon of batter and gently slide it into the oil. Flatten slightly with the back of the spoon so it cooks evenly.
Do not overcrowd the pan. Giving each fritter room helps keep the temperature stable and makes the edges extra crisp. Fry 2 to 3 minutes per side until deep golden. Adjust the heat as you go. If they brown too fast, lower the heat a touch so the middle cooks through.
Transfer cooked fritters to a wire rack set over a tray. If you don’t have a rack, use a plate lined with paper towels, but a rack keeps them crunchier. Sprinkle a pinch of salt while they’re still hot for that savory pop.
“I tried your corn fritters for a Sunday potluck and my relatives thought they came from a restaurant. The crunch stayed even after an hour. The vinegar dip was a winner.”
Like the fritter vibe? Check out this sibling recipe that’s a classic at Filipino parties, Ukoy shrimp and vegetable fritters. It’s a great companion platter to Crispy Filipino Corn Fritters if you’re feeding a crowd.
Dipping sauces
I’ll be honest. A good dip makes the fritters disappear twice as fast. Try one of these easy options while the last batch fries. They’re quick, pantry friendly, and totally customizable.
- Classic spiced vinegar: 1/2 cup cane vinegar or white vinegar, 1 clove garlic minced, pinch of salt, a little sugar, and sliced chilies. Let it sit for 10 minutes to mellow.
- Sweet chili mayo: 1/3 cup mayo, 2 tablespoons sweet chili sauce, a squeeze of calamansi or lime, pinch of salt.
- Soy calamansi dip: 2 tablespoons soy sauce, juice of 1 calamansi or 1/2 lime, 1 teaspoon sugar, chopped green onion.
- Garlic yogurt: 1/2 cup plain yogurt, 1 grated garlic clove, pinch of salt, drizzle of olive oil, cracked pepper.
Keep it simple and match the mood. If the fritters are for kids, go for sweet chili mayo. If you’re serving with grilled meats, vinegar dip cuts through the richness perfectly. If you love citrus, a splash of calamansi wakes everything up. The best part is how these dips complement the natural sweetness of corn in the Crispy Filipino Corn Fritters.
Storage
Let’s say you’ve got leftovers, or you’re smart and made a double batch. Here’s how to keep the crunch alive.
Reheating methods
Fridge: Cool completely, then store in an airtight container for up to 3 days. Reheat on a wire rack in a 375 F oven for 8 to 10 minutes or in an air fryer at 360 F for 5 to 7 minutes until crisp again.
Freezer: Freeze cooked fritters on a tray until solid, then move to a freezer bag. Reheat directly from frozen at 375 F for 12 to 15 minutes in the oven or 8 to 10 minutes in an air fryer. They’ll taste almost freshly fried.
Make-ahead batter: You can mix the dry and wet parts separately and keep them chilled. Combine just before frying. This trick keeps the batter lively and helps maintain the texture of your Crispy Filipino Corn Fritters.
Keep it crunchy tip: Always reheat on a rack if you can. Air circulation is your friend.
Common Questions
Why are my fritters soggy?
It’s usually too much moisture. Dry your corn, don’t overcrowd the pan, and keep the oil hot. A wire rack helps too.
Can I bake instead of fry?
Yes, but expect less crunch. Brush both sides with oil and bake on a preheated sheet at 425 F for 14 to 18 minutes, flipping halfway. Still tasty, just different.
What can I add for extra flavor?
Try chopped red bell pepper, grated zucchini (squeeze out liquid), or a pinch of curry powder. A handful of cheese gives a nice salty bite.
Are they gluten-free?
Use a gluten-free flour blend and verify your baking powder. Cornstarch helps with crispness in gluten-free versions too.
What oil is best for frying?
Neutral oils like canola, peanut, or sunflower. They handle high heat and keep flavors clean.
Ready to Fry Up a Batch?
There’s something happy-making about a plate of warm, golden Crispy Filipino Corn Fritters on the table. Simple ingredients, quick steps, and a crunch that feels like a tiny celebration. Serve them with a bright vinegar dip, pair them with soup, or build a merienda spread with other fritters like ukoy. If you’re craving more veggie-packed ideas, this guide to Mixed Vegetable Okoy shows another fun twist on the fritter theme. Now it’s your turn to try the recipe and share a plate with someone you love.
Crispy Filipino Corn Fritters
Ingredients
Main ingredients
- 2 cups corn kernels drained well if canned or thawed if frozen
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons green onions thinly sliced
- 1 small carrot grated fine (optional, for color and sweetness)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika or chili powder for a light kick (optional)
- 1 large egg
- 3/4 cup cold water or cold club soda for crispness
- Neutral oil for frying
Instructions
Preparation
- In one bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and paprika.
- In a second bowl, beat the egg and then stir in the cold water or club soda.
- Pour the wet mixture into the dry ingredients and mix gently until just combined, with a few small lumps remaining.
- Stir in the corn, onion, garlic, green onions, and carrots until well mixed.
Frying
- Heat oil in a pan to medium heat (around 350 to 360°F).
- Scoop heaping tablespoons of batter into the oil, flattening them slightly for even cooking.
- Fry 2 to 3 minutes per side until deep golden and crispy.
- Transfer cooked fritters to a wire rack or plate lined with paper towels and sprinkle with salt.
Serving
- Serve hot with your choice of dipping sauces.