Golden Corn Cheddar Fritters (Printable version)

Crispy fritters with sweet corn, sharp cheddar, and herbs, perfect for a quick starter or snack.

# What You'll Need:

→ 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 - In a large bowl, whisk together the eggs and milk until smooth.
02 - Add the flour, cornmeal, baking powder, salt, black pepper, and smoked paprika. Stir to form a thick batter.
03 - Fold in the corn kernels, grated cheddar cheese, spring onions, and chopped herbs until evenly combined.
04 - Pour vegetable oil into a large skillet to a depth of about 1/4 inch 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 fritter for 2 to 3 minutes per side, until golden brown and crisp.
07 - Transfer cooked fritters to a plate lined with paper towels to drain any excess oil.
08 - Continue frying remaining batter, adding more oil as required.
09 - Serve fritters hot with sour cream, salsa, or preferred dipping sauces.

# Expert Tips:

01 -
  • They come together in one bowl with no fuss, no mixer, and barely any cleanup.
  • The edges turn shatteringly crisp while the inside stays tender and cheesy.
  • You can serve them as a snack, a side, or even breakfast if no one's watching.
  • They taste just as good at room temperature, which makes them brilliant for gatherings.
02 -
  • If the oil is too hot, the outside will brown before the inside cooks through, so keep the heat at a steady medium.
  • Don't overcrowd the pan or the temperature will drop and the fritters will turn soggy instead of crisp.
  • Let frozen corn thaw completely and press out any excess moisture with a clean towel, or the batter will be too wet to hold together.
03 -
  • Use a small ice cream scoop to portion the batter evenly so all the fritters cook at the same rate.
  • If you grate the cheese yourself instead of using pre-shredded, it melts better and the texture is noticeably smoother.
  • Test the first fritter and adjust the seasoning in the remaining batter if needed, it's easier to fix before you've cooked the whole batch.
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