Air Fryer Corn Fritters
Air Fryer Corn Fritters combine corn kernels, cornmeal, sour cream, and cilantro; air fry at 380°F for 14 minutes until golden with a tender, custard-like center.
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Method
- 1
Roughly pulse half the corn kernels in a food processor or mash with a fork to release their starch — leave the other half whole for texture.
- 2
Combine flour, cornmeal, garlic powder, salt, and pepper in a mixing bowl, then stir in the beaten egg and sour cream.
- 3
Fold in both the mashed and whole corn kernels along with green onions and cilantro until just combined.
- 4
Drop heaping tablespoons of batter into the air fryer basket, flatten slightly, and spray tops with cooking spray.
- 5
Air fry at 380°F for 12–14 minutes, flipping halfway through, until golden brown and crisp on both sides.
- 6
Serve warm with sour cream or sweet chili sauce for dipping.
Pro tip. Mashing half the corn is the key — it releases starches that help bind the fritters so they hold together without needing excess flour. If using frozen corn, make sure to pat the kernels very dry with paper towels to prevent soggy fritters.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 175 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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