Save I was standing at the stove on a quiet Tuesday afternoon when I realized I had way too much corn and not enough ideas. The cheddar in the fridge was calling out, and before I knew it, I was folding grated cheese into a thick, lumpy batter that smelled like comfort. The first fritter hit the oil with a satisfying sizzle, and I knew I was onto something good. These little golden rounds became my go-to whenever I needed something quick, crispy, and completely crave-worthy.
I made these for a small gathering once, and they disappeared faster than I could plate them. People kept hovering near the stove, waiting for the next batch, and I ended up doubling the recipe on the spot. There was something about the way the cheddar melted into the corn that made everyone go quiet for a second, then immediately ask for more.
Ingredients
- Fresh or frozen corn kernels: The star of the show, bringing natural sweetness and little bursts of juice with every bite.
- Spring onions: They add a mild, fresh sharpness that balances the richness without overpowering anything.
- Sharp cheddar cheese: This is what gives the fritters their bold, savory backbone, so dont skimp on quality.
- Milk and eggs: They bind everything together and create that tender, slightly custardy interior.
- All-purpose flour and cornmeal: The duo that builds structure and gives you that signature crisp edge.
- Baking powder: A little lift makes these fritters light instead of dense.
- Smoked paprika: Optional, but it adds a warm, smoky undertone that feels like a secret.
- Fresh chives or parsley: A handful of herbs makes everything taste brighter and more alive.
- Vegetable oil: For shallow frying, because thats where the magic happens.
Instructions
- Mix the wet base:
- Whisk the eggs and milk together until theyre smooth and pale. This is your foundation, so make sure theyre fully combined.
- Build the batter:
- Stir in the flour, cornmeal, baking powder, salt, pepper, and smoked paprika until you have a thick, spoonable batter. It should look dense and ready to hold everything together.
- Fold in the good stuff:
- Gently mix in the corn, cheddar, spring onions, and herbs until every spoonful is loaded with flavor. Dont overmix, just fold until its even.
- Heat the oil:
- Pour about a quarter inch of oil into a large skillet and warm it over medium heat. You want it hot enough to sizzle when the batter hits, but not smoking.
- Fry the fritters:
- Drop heaping tablespoons of batter into the oil, gently flattening each mound with the back of your spoon. Let them fry for 2 to 3 minutes on each side until theyre golden brown and crisp.
- Drain and repeat:
- Move the cooked fritters to a plate lined with paper towels to soak up any extra oil. Keep going with the rest of the batter, adding more oil if the pan starts to look dry.
- Serve hot:
- Pile them on a plate and bring them to the table while theyre still crackling. Pair them with sour cream, salsa, or whatever makes you happy.
Save One evening, I made these for myself and ate them straight from the pan, standing by the stove with a little bowl of sour cream. It wasnt fancy, but it felt like the best kind of comfort, the kind you dont have to share unless you want to.
How to Store and Reheat
These fritters keep well in the fridge for up to three days in an airtight container. When youre ready to eat them again, pop them in a hot oven at 375°F (190°C) for about 5 minutes, and theyll crisp right back up like theyre fresh off the stove.
Ways to Make Them Your Own
Ive swapped the cheddar for crumbled feta and added a handful of chopped spinach, and it was incredible. You can also toss in diced jalapeño or a pinch of cayenne if you like a little heat, or try Monterey Jack for a milder, creamier vibe.
Serving Suggestions
These fritters are brilliant on their own, but they also love company. Serve them with a dollop of tangy sour cream, a spoonful of fresh salsa, or even a drizzle of hot sauce if youre feeling bold.
- Pair them with a crisp green salad for a light lunch.
- Stack them alongside grilled meats or roasted vegetables at dinner.
- Serve them as an appetizer with a variety of dips for guests to choose from.
Save These fritters have become one of those recipes I turn to when I want something easy, delicious, and just a little bit indulgent. I hope they bring as much joy to your kitchen as they have to mine.
Recipe FAQs
- → What type of corn is best for these fritters?
Fresh or thawed frozen corn kernels both work well, providing natural sweetness and texture to the fritters.
- → Can I substitute cheddar cheese?
Yes, you may use Monterey Jack, feta, or any other sharp cheese to vary the flavor and texture.
- → What oil is recommended for frying?
Use vegetable oil or any neutral oil with a high smoke point for shallow frying to achieve crispiness.
- → How do I ensure the fritters are crispy?
Fry them in hot oil until golden brown on each side and avoid overcrowding the pan to maintain oil temperature.
- → Can I add extra spice to the batter?
Adding cayenne pepper or diced jalapeño can provide a spicy kick that complements the corn and cheese flavors.