Golden Corn Cheddar Fritters (Printable)

Crispy fritters bursting with sweet corn and sharp cheddar, ideal as a tasty starter or snack.

# What You 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

# How-To:

01 - In a large mixing bowl, whisk together the eggs and milk until smooth.
02 - Add the all-purpose flour, cornmeal, baking powder, salt, black pepper, and smoked paprika to the wet mixture. Stir until a thick batter forms.
03 - Gently fold in the corn kernels, grated cheddar cheese, spring onions, and chopped herbs until evenly distributed throughout the batter.
04 - Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat until shimmering.
05 - Drop heaping tablespoons of batter into the hot oil, flattening each slightly with the back of a spoon. Fry for 2 to 3 minutes on each side until golden brown and crisp.
06 - Transfer cooked fritters to a paper towel-lined plate to absorb excess oil.
07 - Continue frying remaining batter, adding more oil as necessary to maintain shallow frying depth.
08 - Serve the fritters hot accompanied by sour cream, salsa, or your preferred dipping sauce.

# Insider Tips:

01 -
  • They come together faster than ordering takeout, and you probably have most of the ingredients already.
  • The crispy edges and melty cheese pockets make them dangerously addictive.
  • They work as a snack, a side, or even breakfast if you're brave enough.
02 -
  • If your oil is too hot, the fritters will burn outside and stay raw inside, so keep the heat at medium and adjust as you go.
  • Pat frozen corn completely dry before adding it to the batter, or the extra moisture will make the fritters fall apart in the pan.
  • Don't crowd the pan, give each fritter space or they'll steam instead of fry and you'll lose that crispy crust.
03 -
  • Use a small ice cream scoop to portion the batter evenly so all the fritters cook at the same rate.
  • Let the batter rest for five minutes before frying, it helps the flour hydrate and makes the texture a little lighter.
  • If the batter feels too thick, add a splash more milk, if it's too thin, stir in a tablespoon of flour at a time until it holds together.
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