Save I wasn't trying to impress anyone the afternoon I threw these together with leftover corn from a cookout. The oil was already shimmering in the pan before I'd even measured anything properly. What came out were these uneven, crackling golden rounds that disappeared faster than I could plate them. Sometimes the best recipes are the ones you stumble into hungry.
The first time I made a full batch, my neighbor knocked just as I was flipping the last few. She stayed for twenty minutes, standing at the counter, eating them straight off the towel while they were still too hot to hold. We didn't talk much. We just kept reaching for more.
Ingredients
- Fresh or frozen corn kernels: Frozen works beautifully here and saves the mess of cutting cobs, just thaw and pat them dry so the batter doesn't get watery.
- Spring onions: They add a mild sharpness without overpowering the sweetness of the corn, slice them thin so they soften into the fritter.
- Sharp cheddar cheese: The sharper the better, it cuts through the richness and gives each bite a little punch of flavor.
- Milk and eggs: These bind everything together and keep the texture light, not dense or cakey.
- All-purpose flour and cornmeal: The cornmeal adds grit and a toasty corn flavor that plain flour just can't give you.
- Baking powder: A small amount creates just enough lift to keep the fritters from turning into hockey pucks.
- Smoked paprika: Optional but worth it, it brings a quiet warmth that makes people ask what the secret is.
- Fresh chives or parsley: A handful of green keeps things bright and stops the richness from feeling heavy.
- Vegetable oil: You need enough to shallow fry, not deep fry, just a quarter inch does the job.
Instructions
- Mix the Wet Base:
- Whisk the eggs and milk together in a large bowl until they're smooth and uniform. This is your foundation, so make sure there are no streaks of yolk floating around.
- Build the Batter:
- Stir in the flour, cornmeal, baking powder, salt, pepper, and smoked paprika until you have a thick, slightly lumpy batter. It should coat the back of a spoon and hold its shape when dolloped.
- Fold in the Fillings:
- Gently fold in the corn, cheddar, spring onions, and herbs until everything is evenly distributed. Don't overmix or the fritters will turn tough.
- Heat the Oil:
- Pour about a quarter inch of vegetable oil into a large skillet and set it over medium heat. You'll know it's ready when a tiny drop of batter sizzles immediately on contact.
- Fry the Fritters:
- Drop heaping tablespoons of batter into the hot oil, leaving space between each one, and flatten them slightly with the back of your spoon. Fry for two to three minutes per side until they turn golden brown and crispy at the edges.
- Drain and Repeat:
- Transfer the cooked fritters to a plate lined with paper towels to soak up the extra oil. Keep frying in batches, adding more oil to the pan if it starts to look dry.
- Serve Hot:
- Pile them on a plate and serve while they're still warm and crackling. They're perfect with sour cream, salsa, or just a sprinkle of flaky salt.
Save There was a rainy Saturday when I made these for lunch and ended up eating half the batch standing at the stove, dipping each one into a puddle of hot sauce. It wasn't fancy or planned. It was just one of those quiet, satisfying moments where food tastes better than it has any right to.
What to Serve Them With
I like these alongside a bowl of tomato soup or a simple green salad, but they also work as finger food for a party if you keep them small and pile them on a platter. Sour cream mixed with a little lime juice and chopped cilantro makes an easy dip that people always go back for. If you want something lighter, a dollop of Greek yogurt with a pinch of salt does the trick just as well.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container, though they lose some of their crispness. To bring them back to life, spread them on a baking sheet and pop them in a hot oven at 400°F (200°C) for about five minutes. The microwave will make them soggy, so skip it if you can. You can also freeze cooked fritters between layers of parchment and reheat them straight from frozen in the oven.
Ways to Mix It Up
If you like a little heat, toss in a diced jalapeño or a pinch of cayenne with the dry ingredients. Feta or Monterey Jack can replace the cheddar for a milder, creamier bite. I've also made these with roasted red peppers chopped fine and stirred into the batter, which gave them a sweet, smoky edge that worked beautifully with the corn.
- Try adding a tablespoon of finely grated Parmesan for extra savory depth.
- Swap the chives for cilantro if you're serving them with salsa or guacamole.
- For a breakfast version, serve them with a fried egg on top and a drizzle of hot honey.
Save These fritters have become the thing I make when I want something comforting without much fuss. They taste like summer even in the middle of winter, and they never stay on the plate long enough to get cold.
Recipe FAQs
- → What type of corn works best for these fritters?
Fresh or frozen corn kernels both work well; if frozen, thaw before using for best texture.
- → Can I use different cheeses instead of cheddar?
Yes, Monterey Jack or feta can be used for varying flavors and textures.
- → How do I know when the fritters are cooked properly?
Cook until each side is golden brown and crisp, usually 2–3 minutes per side.
- → What herbs complement these fritters?
Fresh chives or parsley bring bright, fresh flavors that pair well with the corn and cheese.
- → Can I prepare the batter ahead of time?
Yes, you can mix the batter and refrigerate it briefly, but frying immediately yields the best texture.
- → What dipping sauces go well with these fritters?
Sour cream, salsa, or a tangy yogurt-based sauce enhances the fritters’ flavors beautifully.