Golden Corn Cheddar Fritters (Printable version)

Crispy fritters combining sweet corn, sharp cheddar, and herbs for a flavorful starter or snack.

# Needed ingredients:

→ 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

# How to make it:

01 - In a large bowl, whisk together the eggs and milk until smooth.
02 - Add the flour, cornmeal, baking powder, salt, pepper, and smoked paprika; stir until a thick batter forms.
03 - Gently fold in the corn kernels, grated cheddar, sliced spring onions, and chopped herbs until evenly distributed.
04 - Pour vegetable oil to a depth of 1/4 inch into a large skillet and heat over medium heat until shimmering.
05 - Drop heaping tablespoons of batter into the hot oil, flatten slightly with the back of a spoon, and fry 2 to 3 minutes per side until golden brown and crisp.
06 - Transfer cooked fritters to a paper towel-lined plate to absorb any excess oil.
07 - Continue frying the remaining batter in batches, adding more oil if necessary.
08 - Serve fritters hot, accompanied by sour cream, salsa, or your preferred dipping sauce.

# Expert Suggestions:

01 -
  • They come together faster than you think, and most of the ingredients are probably already in your fridge.
  • The outside gets shatteringly crisp while the inside stays soft and cheesy, which is exactly what you want in a fritter.
  • You can serve them as a snack, a side, or even breakfast if you're feeling bold.
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 crowd the pan or the temperature will drop and you'll end up with soggy fritters instead of crispy ones.
  • Pat the corn dry if it's wet, extra moisture will make the batter runny and harder to work with.
03 -
  • Let the batter rest for five minutes before frying, it helps the flour hydrate and makes the fritters easier to flip.
  • Use a cookie scoop to portion the batter evenly so they all cook at the same rate.
  • If you want them extra crispy, add a tablespoon of melted butter to the batter before folding in the corn.
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