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There is nothing like the comfort of biting into a golden crisp fritter, especially when it is bursting with sweet corn and gooey cheese. These cheesy corn fritters are my secret weapon for cookouts and lazy brunches, delivering crunchy edges and a melty tender middle. They come together with just a handful of ingredients and never stick around long on the platter.
I first whipped these up for my neighbor’s summer party and they vanished before anything else. Now my family insists they must be on every holiday spread.
Ingredients
- Fresh corn kernels: Give crisp pops of sweetness. Look for cobs with plump tender seeds to cut off at home.
- Shredded sharp cheddar or mozzarella cheese: Brings that craveable gooey pull. Choose block cheese and grate for the very best melt.
- All purpose flour: Creates a light batter and holds the fritter together. Pick flour that is unbleached for better texture.
- Baking powder: Helps make fritters fluffy and not dense. Freshness is key, check the date.
- Large eggs: Bind ingredients and add richness. Extra large eggs can make the batter too wet so stick to large size.
- Finely chopped green onions: Adds a mild sharpness and pretty color. Use both green and white parts for best flavor.
Instructions
- Gather and Prep Ingredients:
- Have everything measured and ready. Cut fresh corn from cobs and finely slice the green onions. This step keeps you organized so nothing gets forgotten or overmixed.
- Combine Dry Ingredients:
- In a large mixing bowl, stir together the flour and baking powder. This creates even lift for fluffy fritters.
- Mix Wet Ingredients:
- In a separate bowl, whisk the eggs until well combined. Stir in the corn, cheese and green onions. The eggs help coat every bit of corn and onion evenly.
- Form the Batter:
- Add the wet mixture to the dry ingredients. Gently stir just until blended — a few streaks of flour are okay. Overmixing can make the fritters tough.
- Heat and Fry:
- Warm a light layer of oil in a wide skillet over medium heat. Once hot, drop large spoonfuls of batter spaced apart. Press lightly to flatten if desired. Fry each side for about three minutes until deeply golden, flip only once to keep them crisp.
- Drain and Serve:
- Remove cooked fritters and drain on paper towels to wick away extra oil. Serve hot while the cheese is molten and edges are snappy.
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My favorite ingredient for these fritters is the farm stand corn in late July. The sweetness is unbeatable and reminds me of baking these with my kids while summer music played in the kitchen. The laughter and anticipation while frying makes this dish an instant tradition.
Storage Tips
Once cooled, store leftover fritters in an airtight container lined with a paper towel in the fridge. Use them within three days. To reheat, place in a hot oven or toaster oven until the exterior is crunchy again and cheese melts.
Ingredient Substitutions
Frozen corn works if fresh is out of season — be sure to thaw and pat dry. For a different twist, try a blend of parmesan and cheddar or fold in finely diced red bell pepper for color. Almond flour with a pinch of xanthan gum makes these gluten free without sacrificing texture.
Serving Suggestions
These fritters are right at home next to a fresh green salad or a spicy dipping sauce. Think chipotle mayo or herbed yogurt. They are also a big hit as bite sized appetizers — just scoop them smaller for finger food.
Cultural and Historical Notes
Corn fritters have roots in Southern and Appalachian cuisine, often popping up at family gatherings and picnics. They are both comfort food and a celebration of peak season produce. Their simplicity and adaptability mean every cook puts their spin on them.
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Making these fritters has quickly become one of my go to kitchen joys. The sizzle as the batter hits the pan and the blend of sweet corn and rich cheese makes every bite worth a bit of extra mess in the kitchen.
Frequently Asked Questions
- → How can I make the fritters extra crispy?
Ensure the oil is hot before frying and avoid overcrowding the pan. Drain fritters on paper towels for maximum crunch.
- → Can I use canned or frozen corn?
Yes, both canned (well-drained) and thawed frozen corn work well in this dish if fresh corn is unavailable.
- → Which cheese is best for these fritters?
Sharp cheddar adds a bold flavor, while mozzarella melts smoothly. Both provide delicious cheesy results.
- → What dipping sauces pair well?
Try sour cream, spicy mayo, or a tangy yogurt sauce for dipping. Sweet chili sauce is also a great option.
- → How do I prevent soggy fritters?
Don’t overmix the batter, use enough flour, fry in hot oil, and drain thoroughly after frying.