Golden Corn Cheddar Fritters (Printable)

Crispy fritters with sweet corn and sharp cheddar, ideal as a simple 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

# Directions:

01 - In a large mixing bowl, whisk together the eggs and milk until smooth.
02 - Add the flour, cornmeal, baking powder, salt, black pepper, and smoked paprika to the egg mixture; stir until a thick batter forms.
03 - Fold in corn kernels, grated cheddar, sliced spring onions, and chopped herbs until evenly distributed.
04 - Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium heat until shimmering.
05 - Drop heaping tablespoons of batter into the hot oil, flattening slightly with the back of a spoon, and fry for 2 to 3 minutes per side until golden brown and crisp.
06 - Transfer fritters to a paper towel-lined plate to absorb excess oil.
07 - Continue frying remaining batter, adding more oil as needed.
08 - Serve fritters hot with sour cream, salsa, or preferred dipping sauces.

# Expert Tips:

01 -
  • They crisp up fast and stay tender inside, with pockets of melted cheddar in every bite.
  • You can make them with pantry staples and whatever cheese is hanging around.
  • They work just as well for breakfast with hot sauce as they do alongside soup at dinner.
02 -
  • Don't let the oil get too hot or the outside will burn before the inside cooks through, medium heat is your friend here.
  • If the batter feels too thick and won't flatten, stir in a tablespoon of milk at a time until it loosens up just a little.
  • Pat frozen corn completely dry before adding it or the batter will turn soupy and fall apart in the pan.
03 -
  • Use a small ice cream scoop to portion the batter so every fritter comes out the same size and cooks evenly.
  • Let the first side get properly golden before you flip, if you move them too early they'll stick and fall apart.
  • Keep finished fritters warm in a low oven while you cook the rest so everyone eats them at their crispiest.
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