Irresistibly Crispy Cheesy Corn Fritters (Print version)

Golden corn fritters with sharp cheddar, sweet kernels, scallions, and crisp edges from a quick pan-fry.

# Ingredients:

For the fritters

01 - 3 ears fresh corn, kernels cut off, about 2 1/2 cups (or 2 1/2 cups thawed frozen corn, patted dry)
02 - 2 large eggs
03 - 1 cup (115 g) shredded sharp cheddar cheese
04 - 3 scallions, thinly sliced
05 - 1 small jalapeno, seeded and finely chopped
06 - 1/2 cup (65 g) all-purpose flour
07 - 1/4 cup (35 g) fine cornmeal
08 - 2 tablespoons cornstarch
09 - 1 teaspoon baking powder
10 - 3/4 teaspoon kosher salt, plus more for finishing
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon smoked paprika
13 - 2-4 tablespoons buttermilk, as needed
14 - 1/3 cup (80 ml) neutral oil, plus more as needed for frying

For serving

15 - 1/2 cup (120 g) sour cream or Greek yogurt
16 - 1 lime, cut into wedges
17 - 2 tablespoons chopped cilantro or parsley
18 - Hot honey or salsa, optional

# Instructions:

01 - Cut the kernels from the corn cobs. Mash or grate about 1/2 cup of the kernels in a large bowl to release their milky juice, then add the remaining whole kernels.
02 - In a separate bowl, whisk the flour, cornmeal, cornstarch, baking powder, salt, pepper, and smoked paprika until evenly combined.
03 - Add the eggs, cheddar, scallions, jalapeno, and dry mixture to the corn. Stir until thick and scoopable, adding buttermilk 1 tablespoon at a time only if the batter looks too dry.
04 - Heat 1/3 cup oil in a large skillet over medium heat. A small spoonful of batter should sizzle steadily when it touches the oil.
05 - Working in batches, drop 1/4-cup scoops into the skillet and flatten slightly. Cook for 3-4 minutes per side until deep golden, crisp at the edges, and set in the middle.
06 - Transfer the fritters to a wire rack and sprinkle with a little salt. Serve hot with sour cream, lime wedges, herbs, and hot honey or salsa if desired.

# Good to know:

01 - Fresh corn gives the best texture, but thawed frozen corn works if dried well.
02 - Keep the oil at medium heat so the centers cook before the cheese browns too much.
03 - Best served right after frying while the edges are crisp.

Back