Description
Description Warm, crunchy on the outside and meltingly cheesy inside, these corn fritters are a perfect snack for any occasion.
Ingredients
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- 1/4 cup green onions, finely chopped
- 2/3 cup all-purpose flour
- 1/4 cup cornmeal (optional, for extra crunch)
- 2 large eggs
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp baking powder
- Vegetable oil or olive oil, for frying
- Sour cream or Greek yogurt, for topping (optional)
- Chopped chives or extra green onions, for garnish
Cook Mode Prevent your screen from going dark
Instructions
- In a large bowl, mix corn kernels, shredded cheese, and green onions.
- In a separate bowl, combine flour, cornmeal, garlic powder, baking powder, salt, and pepper.
- Add the dry ingredients to the corn mixture and toss gently to distribute.
- In a small bowl, whisk eggs and milk together. Pour into the corn batter and mix until combined. The batter will be thick; don’t overwork it.
- Heat 2 tablespoons oil in a large skillet over medium heat — the oil should shimmer but not smoke.
- Scoop 1/4 cup of batter into the skillet for each fritter, spacing them so they don’t touch. Flatten slightly with the back of a spoon.
- Cook for 3–4 minutes per side, or until golden brown and crisp; adjust heat if they brown too fast before cooking through.
- Transfer fritters to a paper towel-lined plate to drain any excess oil. Repeat with remaining batter, adding more oil to the skillet as needed.
- Serve hot with sour cream or yogurt and garnish with chives or extra green onions for color and fresh flavor.
Notes
- Notes
- For best texture, reheat in a 375°F (190°C) oven or toaster oven for 8–12 minutes, flipping once, until hot and crisp.