Save I was standing at the stove on a rainy Tuesday, staring at a bag of frozen corn I'd bought on autopilot. My friend was coming over in an hour, and I had nothing to serve. I remembered a fritter recipe I'd skimmed once, grabbed the cheddar from the fridge, and just started mixing. Twenty minutes later, we were eating hot, crispy rounds straight from the pan, laughing at how something so simple could taste this good.
The first time I made these for my nephew, he ate four before I could plate the rest. He kept asking what was in them, convinced there was some secret ingredient. It was just corn, cheese, and a hot pan, but watching him hover by the stove waiting for the next batch taught me that good food doesn't need to be complicated.
Ingredients
- Corn kernels: Fresh is sweeter, but frozen works beautifully once thawed and patted dry so the batter doesn't get watery.
- Sharp cheddar cheese: The sharper the better, it cuts through the sweetness of the corn and gives each bite a punch of flavor.
- Eggs and milk: These bind everything together and keep the fritters tender inside while they crisp up outside.
- All-purpose flour and cornmeal: The flour gives structure, the cornmeal adds a subtle crunch and a hint of that classic corn flavor.
- Baking powder: This tiny bit of lift makes the fritters fluffy instead of dense.
- Smoked paprika: Optional, but it adds a warmth that makes people ask what that flavor is.
- Spring onions and fresh herbs: They bring a brightness that keeps the fritters from feeling heavy.
- Vegetable oil: For frying, you need something neutral that can handle the heat without smoking.
Instructions
- Mix the Wet Base:
- Whisk the eggs and milk in a large bowl until they're completely smooth and a little frothy. This helps the batter come together evenly.
- Build the Batter:
- Stir in the flour, cornmeal, baking powder, salt, pepper, and smoked paprika until you have a thick, slightly lumpy batter. Don't overmix or the fritters will be tough.
- Fold in the Fillings:
- Gently fold in the corn, cheddar, spring onions, and herbs until everything is evenly coated. 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 a drop of batter sizzles immediately. If it burns right away, lower the heat a notch.
- Fry the Fritters:
- Drop heaping tablespoons of batter into the hot oil, gently flattening each one with the back of the spoon. Fry for two to three minutes per side until they're golden brown and crispy at the edges.
- Drain and Repeat:
- Transfer the cooked fritters to a paper towel-lined plate to soak up excess oil. Add more oil to the pan as needed and continue frying the rest of the batter.
- Serve Hot:
- Pile them on a plate and serve immediately with sour cream, salsa, or whatever dipping sauce makes you happy.
Save One evening, I made a double batch and left them on the counter while I answered the door. When I came back, my partner had eaten three cold ones straight from the plate. He looked up, guilty but unapologetic, and said they were even good at room temperature. That's when I knew this recipe was a keeper.
Flavor Tweaks Worth Trying
A pinch of cayenne or a handful of diced jalapeño will give these a gentle kick without overwhelming the corn and cheese. I've also swapped the cheddar for crumbled feta when I wanted something tangier, and it worked beautifully. Monterey Jack makes them milder and stretchier, which kids seem to love.
Storing and Reheating
These fritters keep in the fridge for up to three days in an airtight container. To bring back the crispiness, reheat them in a hot oven at 400°F (200°C) for about five minutes instead of the microwave. They'll taste almost as good as fresh, and the edges will crisp up again.
Serving Suggestions
I usually serve these with a bowl of sour cream mixed with a little lime juice and salt, but they're also great with salsa, hot sauce, or even a drizzle of honey if you like sweet and savory together. They make a solid side for grilled chicken or a simple green salad, and I've even packed them in lunchboxes with a small container of dip.
- Try them with a squeeze of fresh lime and a sprinkle of cilantro for a lighter finish.
- Pair them with a cold beer or iced tea on a warm afternoon.
- If you're feeding a crowd, keep the finished fritters warm in a low oven while you fry the rest.
Save These fritters have become my go-to when I need something fast, warm, and satisfying without a lot of fuss. I hope they end up on your table as often as they do on mine.
Recipe FAQs
- → What type of corn is best for these fritters?
Fresh or thawed frozen corn kernels work well, providing natural sweetness and texture.
- → Can I substitute cheddar cheese?
Yes, Monterey Jack or feta cheeses can be used for different flavor profiles.
- → How do I achieve a crispy texture?
Shallow frying in hot vegetable oil until golden brown ensures a crispy exterior.
- → Are these fritters suitable for vegetarians?
Yes, they contain no meat and are suitable for a vegetarian diet.
- → What are good serving suggestions?
Serve hot with sour cream, salsa, or your favorite dipping sauce for added flavor.
- → Can I add spice to the batter?
A pinch of cayenne pepper or diced jalapeño can be added for extra heat.