Easy Cheesy Corn Fritters
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!
Servings: 12 Fritters
Calories: 143kcal
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.
Recipe 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.
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