A Note on This Recipe
This recipe skips flour entirely — mozzarella and a bit of cornstarch bind everything together instead.
Baked in a muffin tin, the inside stays soft and cheesy while the tops crisp up on their own, no pan-frying required. Want more crunch throughout? Pan-fry the batter instead. Great as a snack, a side, or breakfast with a handful of bacon stirred in.
How to Make It
Prepare the Ingredients
Thaw the frozen corn at room temperature — frozen corn tastes closer to fresh than canned. Finely chop the green onions.
Make the Batter
In a large bowl, mix 1 egg, ¼ cup half-and-half, 2–3 tbsp cornstarch, 1 tsp baking powder, and ½ tsp salt until well blended.
Add the Mix-ins
Stir in 2 cups thawed corn, 1 cup shredded mozzarella, ⅓ cup chopped green onions, and ¼ cup grated Parmesan. Start with 2 tbsp cornstarch in the batter — if the mixture looks loose or pools at the bottom of the bowl, mix in the extra tablespoon.
Grated Parmesan wasn’t in the original recipe video, but it’s recommended — it helps the fritters crisp up more and adds extra flavor.
Making this for breakfast? Stir in some cooked bacon pieces.
Heat Oil in the Muffin Tin
In a 6-cup standard muffin tin, add about 1½ tsp cooking oil to each cup and swirl to coat.
Preheat the oven to 420°F (215°C) and heat the muffin tin with the oil until hot, a few minutes — this is what gives the fritters their crisp edge.
Fill and Bake
Carefully take the hot muffin tin out and divide the mixture between the cups. Bake at 420°F (215°C) for 25 to 30 minutes, until the tops are golden and the edges have pulled slightly from the sides of the tin.
Baked this way, the inside stays soft and tender while the outside crisps up on its own — no flipping required. For a fritter that’s crisp all the way through, pan-fry the mixture instead, like small pancakes.
Serve with Sauce
Let cool briefly and serve warm, while the cheese is still melty. Pair with a sour cream or yogurt-based sauce — sour cream with a bit of Sriracha is easy and works well.
Flourless Corn Fritter Cups
Ingredients
- 1 egg
- ¼ cup half-and-half or milk
- 2-3 tbsp cornstarch
- ½ tsp baking powder
- ½ tsp salt
- 2 cups frozen sweet corn kernels thawed
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ⅓ cup green onion finely chopped
- 3 tbsp neutral oil for cooking
Instructions
- Thaw corn at room temperature. Finely chop green onion.
- In a large bowl, whisk together egg, half-and-half, cornstarch, baking powder, and salt.
- Stir in corn, mozzarella, parmesan, and green onion until combined. If batter looks loose or pools at the bottom of the bowl, mix in an extra tablespoon of cornstarch.
- Add 1½ tsp oil to each cup of a 6-cup muffin tin and swirl to coat. Preheat oven to 420°F (215°C) and heat the tin until oil is hot, a few minutes.
- Divide batter evenly between the hot cups. Bake at 420°F (215°C) for 25-30 minutes, until tops are golden and edges pull slightly from the tin.
- Cool briefly and serve warm with a sour cream or yogurt-based dipping sauce.
Watch the Recipe
Notes
- Grated Parmesan wasn’t in the original recipe video, but it’s recommended — it helps the fritters crisp up more and adds extra flavor.
- For a fritter that’s crisp all the way through, pan-fry the batter instead, like small pancakes.
- Adding bacon pieces makes these more breakfast-friendly.
- Sour cream with a bit of Sriracha is an easy, well-paired sauce.
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