Pin it One Saturday morning, I had a bag of sweet corn and half a block of cheddar that needed using. I wasn't planning anything fancy, just something quick and satisfying before the day got away from me. The batter came together in one bowl, and within twenty minutes, I was standing at the stove flipping golden, crackling fritters that smelled better than I expected. My flatmate wandered in, grabbed one straight from the pan, and declared them dangerously good.
I brought a platter of these to a casual lunch once, still warm and loosely wrapped in a tea towel. They vanished before the salad even made it to the table. Someone asked if I'd fried them in butter, but it was just the cornmeal and cheddar working together, creating that rich, toasted flavor that tricks people into thinking you've done something complicated.
Ingredients
- Fresh or frozen corn kernels: Frozen works perfectly here and saves time, just make sure they're fully thawed and patted dry so the batter doesn't turn watery.
- Sharp cheddar cheese: The sharper the better, it cuts through the sweetness of the corn and gives each bite a little edge.
- Spring onions: They add a mild, fresh bite without overpowering the fritter, slice them finely so they distribute evenly.
- Eggs and milk: These bind everything into a thick, spoonable batter that holds its shape in the pan.
- All-purpose flour and cornmeal: The flour gives structure, the cornmeal adds texture and a subtle corn flavor that doubles down on the theme.
- Baking powder: A small amount creates just enough lift to keep the fritters light inside.
- Smoked paprika: Optional, but it brings a gentle warmth and a hint of smokiness that makes people pause and wonder what the secret is.
- Fresh chives or parsley: A handful of chopped herbs brightens the whole thing and makes them feel less heavy.
- Vegetable oil: For shallow frying, you need just enough to come halfway up the fritters so they crisp without soaking up too much oil.
Instructions
- Mix the wet base:
- Crack the eggs into a large bowl and pour in the milk, then whisk them together until smooth and slightly frothy. This creates the foundation that holds everything together.
- Build the batter:
- Add the flour, cornmeal, baking powder, salt, pepper, and smoked paprika directly into the bowl. Stir with a spoon until you have a thick, lumpy batter that just barely comes together.
- Fold in the good bits:
- Tip in the corn, grated cheddar, spring onions, and chopped herbs, then fold gently until everything is evenly coated. The batter should be thick enough to hold a spoon upright.
- Heat the oil:
- Pour vegetable oil into a large skillet to about a quarter inch deep and set it over medium heat. Let it warm for a minute or two until a small drop of batter sizzles immediately when it hits the surface.
- Fry the fritters:
- Drop heaping tablespoons of batter into the hot oil, spacing them apart, and use the back of the spoon to flatten them slightly. Fry for two to three minutes on each side until they turn deep golden and crisp at the edges.
- Drain and repeat:
- Lift the cooked fritters onto a plate lined with paper towels to soak up any excess oil. Continue frying the remaining batter, adding a splash more oil to the pan if it starts to look dry.
- Serve warm:
- Pile them onto a serving plate while they're still hot and crackling. They're perfect on their own or with a dollop of sour cream, salsa, or sweet chili sauce on the side.
Pin it The first time I made these for a group, I plated them up with a little bowl of sour cream and some hot sauce on the side. People started dipping, then double dipping, then someone just poured the hot sauce directly onto their plate. It became one of those recipes I got asked for in the group chat later that week, which is always the best kind of compliment.
Variations Worth Trying
Swap the cheddar for crumbled feta and add a handful of chopped fresh dill for a lighter, tangier version. If you want heat, finely dice a jalapeño or add a pinch of cayenne to the batter. Monterey Jack makes them milder and stretchier, which kids tend to love.
Storing and Reheating
These keep well in the fridge for up to three days in an airtight container. Reheat them in a hot oven at 200°C (400°F) for about five minutes to crisp them back up, microwaving will make them soft and sad. You can also freeze cooked fritters and reheat them straight from frozen, just add a couple of extra minutes in the oven.
Serving Suggestions
I've served these alongside grilled chicken, tucked them into a brunch spread with scrambled eggs, and even packed them into lunchboxes with a small pot of salsa. They work as a starter, a side, or a snack that people will keep reaching for until the plate is empty.
- Pair them with a simple green salad and a squeeze of lime for a light meal.
- Serve them with poached eggs and avocado for a weekend breakfast that feels special.
- Set them out with a variety of dipping sauces at a party and watch them disappear.
Pin it These fritters have become one of those recipes I make without thinking, the kind that fits into any occasion and always feels right. I hope they become that for you too.
Recipe Questions & Answers
- → What type of cheese is best for these fritters?
Sharp cheddar cheese works well, providing a rich, tangy flavor that complements the sweet corn.
- → Can I use frozen corn instead of fresh?
Yes, thaw frozen corn before using to ensure the right texture in the fritters.
- → How do I achieve a crispy exterior?
Shallow fry the fritters in vegetable oil over medium heat until golden brown on both sides.
- → Are there any suggested flavor variations?
Add a pinch of cayenne pepper or diced jalapeño for heat, or swap cheddar with Monterey Jack or feta.
- → What should I serve these fritters with?
They pair beautifully with sour cream, salsa, or your favorite dipping sauce.
- → Can these fritters be reheated?
Yes, reheat in a hot oven for about 5 minutes to restore crispness.