Save I burned the first batch because I was distracted by a text message. The kitchen smelled like scorched cornmeal, and I stood there laughing at myself, scraping black discs into the trash. But the second round came out perfect, crispy edges, melty centers, and I ate three standing at the stove before anyone else got home. That was two summers ago, and I've made these fritters at least a dozen times since.
I brought a platter of these to a backyard barbecue once, still warm from the pan, and they vanished before the burgers were even ready. My friend Rachel kept asking what was in them, convinced there was some secret ingredient. There wasn't. Just corn, cheddar, and a little bit of attention paid to the heat under the pan.
Ingredients
- Fresh or frozen corn kernels: Frozen works beautifully here, just make sure to thaw and pat them dry so the batter doesn't get watery.
- Spring onions: They add a mild, sweet bite that doesn't overpower the corn, slice them thin so they distribute evenly.
- Sharp cheddar cheese: The sharper the better, it cuts through the sweetness of the corn and gives each bite a little punch.
- Milk and eggs: These bind everything together and make the batter tender, not dense.
- All-purpose flour and cornmeal: The cornmeal adds texture and a toasty flavor that makes these taste more interesting than a basic fritter.
- Baking powder: Just enough to give them a little lift without making them puffy.
- Salt, pepper, and smoked paprika: The paprika is optional, but it adds a subtle warmth that makes people ask questions.
- Fresh chives or parsley: A handful of fresh herbs makes everything taste brighter and less one-note.
- Vegetable oil: Use enough to shallow fry, not deep fry, you want crispy bottoms without grease.
Instructions
- Mix the wet base:
- Whisk the eggs and milk together in a large bowl until they're smooth and slightly frothy. This step takes maybe thirty seconds, but it makes the batter more cohesive.
- Build the batter:
- Add the flour, cornmeal, baking powder, salt, pepper, and smoked paprika, then stir until you have a thick, slightly lumpy batter. Don't overmix or they'll turn out tough.
- Fold in the good stuff:
- Gently fold in the corn, cheddar, spring onions, and herbs until everything is evenly distributed. The batter should be thick enough to hold its shape on a spoon.
- Heat the oil:
- Pour about a quarter inch of vegetable oil into a large skillet and heat it over medium until it shimmers. Test it with a tiny drop of batter, it should sizzle immediately.
- Fry the fritters:
- Drop heaping tablespoons of batter into the hot oil, spacing them apart, and flatten them slightly with the back of the spoon. Fry for two to three minutes per side until they're golden brown and crisp.
- Drain and repeat:
- Transfer the cooked fritters to a plate lined with paper towels to soak up excess oil. Repeat with the remaining batter, adding more oil to the pan if it starts to look dry.
- Serve warm:
- These are best eaten hot, with sour cream, salsa, or honestly just on their own.
Save My mom visited last fall and ate four of these in one sitting, then asked if I could teach her how to make them. We stood in the kitchen together, her flipping, me pointing out when the edges looked ready. She burned one too, and we both laughed. It felt like coming full circle.
What to Serve With Them
I usually put out a bowl of sour cream mixed with a little lime juice and chopped cilantro. Salsa works too, especially a chunky tomato one with a bit of heat. If you're feeling fancy, a quick avocado crema takes about two minutes and makes them feel like something you'd order at a restaurant.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container. Don't microwave them or they'll go limp. Instead, reheat them in a hot oven at 375°F (190°C) for about five minutes, and they'll crisp right back up like they're fresh.
Ways to Change It Up
Sometimes I swap the cheddar for crumbled feta and add a handful of chopped spinach to the batter. A diced jalapeño or a pinch of cayenne will give them a kick if you want more heat. Monterey Jack melts beautifully and makes them a little milder, which is nice if you're serving kids.
- Try adding a tablespoon of fresh dill instead of chives for a completely different flavor.
- If you don't have cornmeal, just use all flour, the texture will be slightly softer but still good.
- For a gluten-free version, swap the flour for a 1:1 gluten-free blend and check your baking powder.
Save These fritters remind me that good food doesn't have to be complicated. Just a hot pan, a few simple ingredients, and the willingness to try again if the first batch doesn't turn out right.
Recipe FAQs
- → What type of cheese works best in these fritters?
Sharp cheddar cheese adds a rich, tangy flavor and melts well to bind the fritters, but Monterey Jack or feta can also be used for variation.
- → Can I use frozen corn instead of fresh?
Yes, just thaw the frozen corn before adding it to the batter to ensure even cooking and texture.
- → How should I cook the fritters for the best texture?
Fry the batter in a skillet with about 1/4 inch of vegetable oil over medium heat until each side is golden and crisp, about 2–3 minutes per side.
- → Are there options to add more spice to the fritters?
Adding cayenne pepper or diced jalapeño to the batter can introduce extra heat and depth of flavor.
- → What can I serve with these fritters?
Serve hot with sour cream, salsa, or your preferred dipping sauce to complement the flavors and add moisture.
- → Can these fritters be reheated?
Yes, they reheat well in a hot oven for about 5 minutes to restore crispness without drying out.