Irresistibly Crispy Cheesy Corn Fritters with Golden Crunch (Print version)
Sweet corn and sharp cheddar fried into crisp, golden fritters with tender cheesy centers.
# Ingredients:
For the fritters
01 -
2 cups (300 g) corn kernels, fresh, canned and drained, or thawed frozen
02 -
1/2 cup (65 g) all-purpose flour
03 -
1/4 cup (35 g) fine yellow cornmeal
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon garlic powder
07 -
3/4 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
09 -
1 large egg
10 -
1/3 cup (80 ml) milk
11 -
1 cup (115 g) shredded sharp cheddar cheese
12 -
3 scallions, thinly sliced
13 -
2 tablespoons chopped cilantro or parsley, optional
For frying and serving
14 -
1/4 cup (60 ml) neutral oil, plus more as needed
15 -
Sour cream or Greek yogurt, for serving
16 -
Lime wedges, for serving
# Instructions:
01 -
Drain the corn well and blot it dry with a clean towel. If using frozen corn, thaw it fully first.
02 -
In a large bowl, whisk together the flour, cornmeal, baking powder, smoked paprika, garlic powder, salt, and pepper.
03 -
Whisk in the egg and milk until a thick batter forms. Fold in the corn, cheddar, scallions, and herbs if using.
04 -
Heat the oil in a large skillet over medium heat. The oil is ready when a small drop of batter sizzles immediately.
05 -
Scoop 2-tablespoon portions into the skillet and flatten lightly. Cook for 2-3 minutes per side until golden brown and crisp, working in batches.
06 -
Transfer the fritters to a wire rack and sprinkle lightly with salt. Serve hot with sour cream or Greek yogurt and lime wedges.
# Good to know:
01 -
Best served hot, right after frying.
02 -
For canned corn, drain and blot very well before mixing.
03 -
A wire rack keeps the bottoms crisp while the next batch cooks.