Golden Corn Cheddar Fritters (Printable Version)

Crispy golden bites combining sweet corn and rich cheddar, perfect for starters or snacks.

# Ingredient List:

→ Vegetables

01 - 1 1/2 cups fresh or frozen corn kernels, thawed if frozen
02 - 2 spring onions, finely sliced

→ Dairy

03 - 1 cup sharp cheddar cheese, grated
04 - 1/2 cup milk
05 - 2 large eggs

→ Dry Ingredients

06 - 3/4 cup all-purpose flour
07 - 1/4 cup cornmeal, fine or medium grind
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Spices & Herbs

11 - 1/2 teaspoon smoked paprika (optional)
12 - 2 tablespoons fresh chives or parsley, chopped

→ For Frying

13 - Vegetable oil, for shallow frying

# Directions:

01 - Whisk together eggs and milk in a large bowl until smooth.
02 - Add flour, cornmeal, baking powder, salt, pepper, and smoked paprika; stir to create a thick batter.
03 - Fold in corn kernels, grated cheddar, spring onions, and chopped herbs until evenly distributed.
04 - Pour vegetable oil to a depth of approximately 1/4 inch into a large skillet and heat over medium heat.
05 - Spoon heaping tablespoons of batter into the hot oil, flattening slightly with the back of a spoon.
06 - Fry each side for 2 to 3 minutes until fritters are crisp and golden brown.
07 - Transfer fritters to a paper towel-lined plate to remove excess oil.
08 - Continue frying remaining batter, adding more oil if needed.
09 - Serve fritters warm, accompanied by sour cream, salsa, or preferred dipping sauce.

# Expert Tips:

01 -
  • They come together faster than ordering takeout, and taste like you actually tried.
  • The edges get so crispy they shatter when you bite in, while the inside stays soft and cheesy.
  • You can make them with whatever cheese or herbs you have lying around, no grocery run required.
02 -
  • If your oil is too hot, the outside will burn before the inside cooks through, so keep the heat at medium and be patient.
  • Don't overcrowd the pan or the temperature will drop and your fritters will turn soggy instead of crisp.
03 -
  • Let the batter rest for five minutes before frying so the cornmeal can absorb some moisture and the fritters hold together better.
  • Use a shallow, wide skillet instead of a deep pot so you can fit more fritters at once and control the heat more easily.
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