Save to Pinterest I was standing at the stove on a rainy Tuesday, staring at a bowl of leftover corn and wondering what to do with it. My friend had just texted asking if she could drop by in an hour, and I panicked a little. Then I remembered these fritters. I threw together what I had, and twenty minutes later, we were both sitting at the counter, eating them straight off the plate, still hot and crispy.
The first time I made these for my nephew, he ate four before I could even plate the rest. He kept asking what they were called, and I realized I'd never really named them, just kept making them whenever I needed something quick and comforting. Now every time he visits, he checks the fridge for corn.
Ingredients
- Corn kernels: Fresh is sweetest, but frozen works just as well if you let it thaw and drain completely so the batter doesn't get watery.
- Sharp cheddar cheese: The sharpness cuts through the sweetness of the corn, and when it melts, it forms these little golden pockets that crisp up beautifully.
- Eggs and milk: These bind everything together and make the batter light enough to puff slightly when it hits the hot oil.
- All-purpose flour and cornmeal: The flour gives structure, and the cornmeal adds a slight grittiness that makes every bite feel more rustic and hearty.
- Spring onions and herbs: They add little bursts of freshness that keep the fritters from feeling too heavy.
- Smoked paprika: Optional, but it gives a quiet warmth that makes people ask what that flavor is.
- Vegetable oil: You need just enough to shallow fry, not deep fry, so they cook evenly without soaking up too much oil.
Instructions
- Mix the wet base:
- Whisk the eggs and milk together until they look smooth and pale yellow. This is your foundation, so make sure there are no streaks.
- Build the batter:
- Stir in the flour, cornmeal, baking powder, salt, pepper, and paprika until you have a thick, slightly lumpy batter. It should coat the spoon heavily.
- Fold in the good stuff:
- Add the corn, cheddar, spring onions, and herbs, folding gently so everything gets coated. The batter should look chunky and packed with texture.
- Heat the oil:
- Pour about a quarter inch of oil into your skillet and set it over medium heat. You want it hot enough that a drop of batter sizzles immediately but doesn't burn.
- Fry the fritters:
- Drop heaping spoonfuls of batter into the oil, pressing them down lightly with the back of the spoon so they flatten just a bit. Fry for two to three minutes per side until they turn deep golden brown and crisp at the edges.
- Drain and serve:
- Lift them out with a slotted spoon and set them on paper towels to drain. Serve them while they're still hot and crackling.
Save to Pinterest One summer evening, I made a double batch and brought them to a backyard gathering. People kept coming back to the table, asking if there were more, and I realized these little fritters had quietly become the star of the night. No one expected much from something so simple, and that's exactly why they worked.
Variations You Can Try
I've swapped cheddar for crumbled feta and added a handful of chopped spinach, which gave the fritters a lighter, brighter feel. Monterey Jack makes them creamier, and a diced jalapeño or pinch of cayenne will wake everything up if you want a little heat. Sometimes I throw in leftover roasted red peppers or swap the chives for cilantro, and it always works.
Serving Suggestions
I usually set out a bowl of sour cream mixed with a squeeze of lime and some chopped cilantro, or a smoky tomato salsa. They're also great alongside scrambled eggs for breakfast, or tucked into a wrap with avocado and greens. Once I served them with hot sauce and Greek yogurt, and my sister said it was the best combination she'd had in months.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. I reheat them in a hot oven at 375 degrees for about five minutes, which brings back most of the crispness. Microwaving works in a pinch, but they lose that golden crunch.
- You can freeze cooked fritters and reheat them straight from frozen in the oven for about ten minutes.
- If you want to prep ahead, mix the batter and store it covered in the fridge for up to a day before frying.
- Don't skip draining them on paper towels, or they'll taste greasy instead of crispy.
Save to Pinterest These fritters remind me that good food doesn't need to be complicated or fancy. Sometimes all you need is a hot pan, a few ingredients, and the willingness to trust that simple things can surprise you.
Recipe FAQs
- → What type of cheese works best?
Sharp cheddar cheese provides a rich, tangy flavor that complements the sweetness of corn perfectly.
- → Can I use frozen corn for these fritters?
Yes, just thaw the frozen corn kernels before mixing them into the batter for best texture.
- → How do I achieve a crispy exterior?
Frying the fritters in hot vegetable oil until golden brown on each side ensures a crisp crust.
- → Are there any suggested seasoning tweaks?
Adding smoked paprika or a pinch of cayenne pepper can enhance the flavor with subtle heat and smokiness.
- → What sides pair well with these fritters?
Serve with sour cream, salsa, or your favorite dipping sauce to balance the savory fritters.
- → Can these fritters be reheated?
Yes, they reheat well in a hot oven for about 5 minutes to restore crispness.