Pin it I was standing at the stove one rainy Thursday, staring at a bowl of leftover corn and a block of cheddar that needed using. I wasn't planning anything fancy, just something quick before dinner. Twenty minutes later, I was pulling golden, crackling fritters out of the pan, and my kitchen smelled like a county fair. My partner walked in, grabbed one off the plate, and said, "We're keeping these."
The first time I made these for friends, I doubled the batch on instinct. Good thing I did. They disappeared before I could even set out the sour cream. One friend stood by the stove, waiting for the next round to finish, claiming quality control duties. I didn't argue.
Ingredients
- Fresh or frozen corn kernels: Frozen works just as well as fresh, just make sure to thaw and pat them dry so the batter doesn't get watery.
- Sharp cheddar cheese: The sharper the better, it cuts through the sweetness of the corn and adds real flavor to every bite.
- Spring onions: They bring a mild, fresh bite without overpowering the fritter, slice them thin so they cook through.
- Eggs and milk: These bind everything together and keep the fritters tender, not dense.
- Cornmeal: This is what gives the fritters that slightly gritty, crispy texture on the outside.
- Smoked paprika: Optional, but it adds a quiet warmth that makes people ask what the secret is.
- Fresh chives or parsley: A handful of green herbs makes the whole thing taste brighter and less heavy.
Instructions
- Mix the wet base:
- Whisk the eggs and milk together until smooth and pale. This creates the foundation that holds everything together.
- Build the batter:
- Stir in the flour, cornmeal, baking powder, salt, pepper, and smoked paprika until you have a thick, slightly lumpy batter. Don't overmix, it's supposed to be rustic.
- Fold in the good stuff:
- Add the corn, cheddar, spring onions, and herbs, folding gently until everything's coated. The batter should be thick enough to hold its shape on a spoon.
- Heat the oil:
- Pour about a quarter inch of vegetable oil into a large skillet and heat over medium. You'll know it's ready when a drop of batter sizzles immediately.
- Fry the fritters:
- Drop heaping tablespoons of batter into the hot oil, flattening them slightly with the back of the spoon. Fry for 2 to 3 minutes per side until golden and crisp, then transfer to a paper towel lined plate.
- Keep them coming:
- Repeat with the remaining batter, adding more oil as needed. Serve them hot, with sour cream, salsa, or whatever dip makes you happy.
Pin it There's something about pulling a batch of these off the stove and watching people reach for them while they're still too hot to eat. It's not fancy, but it feels like hospitality. Like saying, here, I made this, and it's good.
Flavor Twists
I've added diced jalapeño when I wanted heat, swapped cheddar for crumbled feta when I had it, and once stirred in a handful of cooked bacon because it was sitting there. All of them worked. This recipe is forgiving enough to handle whatever's in your fridge.
Storing and Reheating
Leftovers keep in the fridge for a couple of days, and they reheat beautifully in a hot oven for about five minutes. The microwave will make them soft, so skip it if you want them crispy again. I've even frozen a batch and reheated them straight from frozen, they held up just fine.
Serving Ideas
I usually serve these with sour cream and a squeeze of lime, but they're also great with salsa, hot sauce, or even a drizzle of honey if you like sweet and savory together. They work as an appetizer, a side for soup, or honestly, breakfast with a fried egg on top.
- Pair them with a crisp green salad to balance the richness.
- Serve alongside chili or tomato soup for a cozy meal.
- Pack them in a lunchbox, they're good at room temperature too.
Pin it These fritters have become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope they do the same for you.
Recipe FAQs
- → What type of corn works best for fritters?
Fresh or thawed frozen corn kernels both work well, offering sweetness and texture.
- → Can I use different cheeses instead of cheddar?
Yes, you can substitute sharp cheddar with Monterey Jack or feta for a different flavor profile.
- → How do I achieve a crispy texture?
Shallow frying the batter in hot vegetable oil until golden brown ensures a crispy exterior.
- → What herbs complement these fritters?
Fresh chives or parsley add vibrant flavor and freshness to the corn and cheese mix.
- → Is there a way to add some heat to the fritters?
Adding a pinch of cayenne pepper or diced jalapeño to the batter provides a gentle spicy kick.