These Easy Cheesy Corn Fritters are golden brown on the outside, crispy on the edges, soft and cheesy in the middle, and absolutely bursting with sweet corn flavor!
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I am officially in love with corn fritters! They're such a simple, quick, fun, different, and absolutely delicious way to enjoy some of that fresh summer sweet corn - and they're ready in about 20 minutes!
Earlier this summer, some of David's family from Michigan came for a visit, and his cousin Barb made the best zucchini fritters. We all practically inhaled them!
That was actually the first time I had a fritter of any kind. I make potato pancakes and even zucchini potato pancakes, but fritters are a little different. They're more batter-y/doughy and oh-so good!
Of course, I begged her for the recipe. Not only did I get it, but she gave me a bonus recipe for corn fritters, which she assured me were every bit as good.
I couldn't wait to try the corn fritters because, honestly, other than eating corn on or off the cob as a side dish and making corn chowder, I've never really done a whole lot with corn. They were amazing! We devoured them for lunch.
And I made them again the next day. This time, I decided to add some cheddar cheese because...CHEESE...and thoughts of said cheese getting lightly browned and crispy on the outside and edges. Yum!!
They turned out fantastic, and that's the recipe I've got for you today!
Ingredients You Need
- Fresh corn kernels (or leftover cooked corn, or you could use thawed frozen corn or canned corn)
- Green onions
- Sharp cheddar cheese
- Eggs
- All-purpose flour
- Yellow cornmeal
- Milk
- Salt
- Cayenne pepper (optional)
- Vegetable oil
How to Make Cheesy Corn Fritters
Tips & Tidbits
- Nothing beats fresh summer sweet corn for this recipe (raw right of the cob or leftover cooked corn), but you could also use thawed frozen corn or even canned corn. If using frozen or canned, make sure they are drained and dry so that they don't make the batter too wet and loose.
- The cayenne pepper is optional, but I totally recommend it. Since it's such a small amount, it doesn't make the fritters spicy. It just gives you this nice little warming sensation that somehow makes them extra delicious! Of course, you can up the cayenne if you like things hot!
- This recipe makes about 12 fritters, so you will need to cook them in batches. If you want to keep the cooked fritters warm while you cook the rest, place them in a single layer on a wire rack set over a baking sheet and put them in a 200°F oven.
- Kitchen safety tip: On occasion, especially if the oil is a little too hot, a few of those corn kernels might decide to burst or pop, and you may get some sudden splatters of oil like when you cook bacon.
- These fritters are at their best when served immediately.
- If you have leftovers, I recommend reheating them in a frying pan over low heat with a little butter to help crisp them up again. You could also use a microwave, but they will be soft.
These fritters are excellent as a side dish, appetizer or snack. My favorite way to eat them? Topped with sour cream and salsa. WOW!!
And they're even amazing for breakfast with fried eggs on top! Just do it.
I hope you try this Easy Cheesy Corn Fritters recipe and love it as much as I do. Thanks for visiting today!
More Corn Recipes to Try
If you make this recipe, I'd love to know how it went! Please leave a comment and star rating below. Thanks!
📋Recipe
Easy Cheesy Corn Fritters
Ingredients
- 3 cups fresh sweet corn kernels, from about 4 ears of corn
- 2 green onions, thinly sliced
- 1 cup sharp cheddar cheese
- 2 large eggs
- ¼ cup all-purpose flour
- ¼ cup yellow cornmeal
- ¼ cup milk
- salt, to taste (I use 1 teaspoon)
- ⅛ teaspoon cayenne pepper, optional
- ¼ cup vegetable oil, for frying, plus a little more if needed
Instructions
- Place all of the ingredients except the vegetable oil in a large bowl. Stir until well-combined (the mixture should be thick).
- In a large skillet (I use a 12-inch nonstick skillet), heat the vegetable oil over medium heat until hot.
- Using a ¼-cup measuring cup for each fritter, carefully drop the batter into the hot oil. As you put the batter in the pan, lightly press it down with the bottom of the measuring cup or a spoon to flatten it out just a bit. You should be able to fit 4 to 6 fritters in a 12-inch pan depending on how much you flatten them out. I make mine about 2½ to 3 inches and can fit 4 without overcrowding the pan.
- Fry until golden brown on the bottom, 1 to 2 minutes. Keep an eye on the heat and turn it down if needed.
- Carefully flip the fritters and fry on the other side until golden brown, another 1 to 2 minutes.
- Remove the fritters from the pan and place on a tray or baking sheet lined with paper towels. Lightly sprinkle with salt, if desired.
- Repeat the process with the remaining batter, adding a little more oil to the pan if needed.
- Serve immediately.
Notes
- Instead of using raw fresh corn kernels, you could use leftover cooked corn. You can also use thawed frozen corn or even canned corn for this recipe (make sure they are drained and dry so that they don't make the batter too wet and loose).
- If you want to keep the cooked fritters warm while you cook the rest, place them in a single layer on a wire rack set over a baking sheet and put them in a 200°F oven.
- If you have leftovers, I recommend reheating them in a frying pan over low heat with a little butter to help crisp them up again. You could also use a microwave, but they will be softer.
- Kitchen safety tip: On occasion, especially if the oil is a little too hot, a few of those corn kernels might decide to burst or pop, and you may get some sudden splatters of oil like when you cook bacon.
Kathy says
Tried these for lunch ...Very very good . Cooked as recipe reads. Next time will add a bit more green onions we like them. A WINNER!!!
Kathy
Michelle says
Thanks so much, Kathy! I'm so happy you enjoyed them (and more green onions sounds delicious to me too)!