Golden Corn Cheddar Fritters (Print Version)

Crispy fritters combining sweet corn, sharp cheddar, and herbs for a tasty starter or snack.

# What You'll Need:

→ Vegetables

01 - 1 1/2 cups fresh or frozen corn kernels, thawed
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

# How to Prepare:

01 - Whisk eggs and milk together in a large bowl until smooth.
02 - Mix flour, cornmeal, baking powder, salt, black pepper, and smoked paprika into the wet mixture until a thick batter forms.
03 - Fold corn kernels, grated cheddar, sliced spring onions, and chopped herbs into the batter until evenly incorporated.
04 - Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat.
05 - Drop heaping tablespoons of batter into hot oil, flattening slightly with the back of a spoon.
06 - Fry each side for 2 to 3 minutes, or until golden brown and crisp.
07 - Transfer fritters to a plate lined with paper towels to absorb excess oil.
08 - Continue frying in batches, adding more oil as needed until all batter is used.
09 - Serve warm with sour cream, salsa, or preferred dipping sauce.

# Expert Advice:

01 -
  • They come together in under half an hour, which means you can have something impressive on the table before anyone realizes you forgot to plan ahead.
  • The cheddar gets crispy at the edges and the corn stays sweet and juicy inside, creating this perfect salty-sweet contrast that keeps you reaching for one more.
  • You can serve them as a snack, a starter, or even breakfast if no one's watching, and they taste just as good with sour cream as they do with hot sauce.
02 -
  • Don't rush the heat, medium is your friend here because too high will burn the outside before the inside cooks through.
  • Pat frozen corn dry with a towel before adding it to the batter, otherwise you'll end up with watery fritters that fall apart in the pan.
  • Let the oil come back up to temperature between batches, or the fritters will soak up too much oil and turn greasy instead of crisp.
03 -
  • Always test the oil temperature with a tiny spoonful of batter first, if it doesn't sizzle right away, wait another minute or you'll end up with soggy fritters.
  • Don't overcrowd the pan, give each fritter space to breathe so they fry evenly and stay crisp on all sides.
  • If the batter feels too thick to drop easily, stir in a tablespoon of milk at a time until it loosens just enough to scoop and spread.
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