Photo of Corn fritters by WW

Corn fritters

Points® value
Total Time
40 min
15 min
25 min
Great any time of year, these sweet corn and pepper–studded beauties reach their peak in the summer with farm-fresh produce. Add other herbs or spices, like cilantro or cumin, to the mix to switch things up.


Cooking spray

2 spray(s)


3 large, yolks and whites separated

Cooked corn

4 ear(s), medium, kernels removed with a knife*

Red bell pepper

1 medium, seeded and finely chopped

Uncooked scallions

cup(s), finely chopped

All-purpose flour

2 tbsp(s)

Table salt

½ tsp(s), or more to taste

Black pepper

¼ tsp(s), or more to taste


  1. In a small bowl, beat the egg whites until stiff.
  2. In a medium bowl, lightly beat the egg yolks. Cut the kernels from the corn cobs. Add the corn kernels, bell pepper, scallions, flour, salt, and black pepper to the egg yolks and thoroughly mix to combine.
  3. Coat a 12-inch nonstick skillet with cooking spray and heat on high. When the pan is hot, reduce heat to medium. Drop a heaping tablespoon of the batter into the skillet for each fritter, spacing them an inch apart. Cook until the bottoms are browned, 2 to 3 minutes. Carefully flip the fritters and cook until lightly browned and cooked through, 2 to 3 minutes.
  4. Transfer the fritters to a plate and cover to keep warm. Repeat with the remaining batter. Garnish with chives (if using). Serve immediately.
  5. Yields about 4 fritters per serving.


*You can use frozen corn in this recipe if you prefer. Just make sure it’s thawed. Per serving (about 4 fritters): 119 Cal, 4 g Total Fat, 1 g Sat Fat, 231 mg Sod, 18 g Total Carb, 4 g Sugar, 2 g Fib, 6 g Prot.