Golden Corn Cheddar Fritters (Print version)

Crispy golden fritters featuring sweet corn, sharp cheddar, and fresh herbs, ideal for quick snacks or starters.

# What you'll need:

→ Vegetables

01 - 1 1/2 cups fresh or frozen corn kernels, thawed if frozen
02 - 2 spring onions, finely sliced

→ Dairy

03 - 1 cup sharp cheddar cheese, grated
04 - 1/2 cup milk
05 - 2 large eggs

→ Dry Ingredients

06 - 3/4 cup all-purpose flour
07 - 1/4 cup cornmeal, fine or medium grind
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Spices & Herbs

11 - 1/2 teaspoon smoked paprika (optional)
12 - 2 tablespoons fresh chives or parsley, chopped

→ For Frying

13 - Vegetable oil for shallow frying

# Directions:

01 - Whisk the eggs and milk together in a large bowl until the mixture is smooth.
02 - Add flour, cornmeal, baking powder, salt, black pepper, and smoked paprika, stirring until a thick batter forms.
03 - Gently fold in corn kernels, grated cheddar, sliced spring onions, and herbs until evenly distributed.
04 - Heat vegetable oil to a depth of about 1/4 inch (0.5 cm) in a large skillet over medium heat.
05 - Drop heaping tablespoons of batter into the hot oil, flatten slightly with the back of a spoon, and fry 2 to 3 minutes per side until golden and crisp.
06 - Transfer cooked fritters onto paper towels to absorb any excess oil.
07 - Continue frying remaining batter in batches, adding more oil as needed.
08 - Serve the fritters warm with sour cream, salsa, or preferred dipping sauce.

# Expert Tips:

01 -
  • They come together in one bowl with pantry staples you probably already have.
  • The edges get shatteringly crisp while the inside stays soft and cheesy.
  • You can serve them as a snack, a side, or even breakfast if no one's watching.
02 -
  • If the oil is too hot, the outside will burn before the inside cooks through, keep the heat at medium and watch the color.
  • Don't overcrowd the pan, the fritters need space to crisp up and flipping them becomes a mess if they're touching.
  • Pat frozen corn completely dry with a towel, extra moisture will make the batter runny and the fritters greasy.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the fritters a better crust.
  • Taste the batter before frying and adjust the salt, it should be just slightly overseasoned since frying mellows flavor.
  • If you want them all done at once, keep finished fritters warm in a low oven while you fry the rest.
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