Description
These Crispy Cheesy Corn Fritters make the perfect savory snack or appetizer. Combining sweet corn kernels, a blend of cheddar and Parmesan cheeses, and a crispy golden exterior, these fritters are packed with flavor and texture. They’re easy to make and ideal for a quick bite or party serving, with a delightful crunch from frying and a cheesy, tender interior.
Ingredients
Scale
Main Ingredients
- 1 cup fresh corn kernels (or frozen, thawed)
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup green onions, finely chopped
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, paprika, salt, and pepper. Whisk until well mixed to ensure even distribution of spices and leavening agents.
- Prepare Wet Mixture: In a separate bowl, beat the eggs lightly, then add the milk and mix until fully combined, creating a smooth liquid base for the batter.
- Combine Wet and Dry: Pour the egg and milk mixture into the dry ingredients and stir gently until just combined. A few lumps in the batter are acceptable and help maintain a tender texture.
- Add Corn and Cheese: Fold in the corn kernels, shredded cheddar cheese, grated Parmesan cheese, and finely chopped green onions, ensuring they are evenly distributed throughout the batter.
- Heat Oil: In a large skillet, pour vegetable oil to cover the bottom by about 1/4 inch. Heat over medium heat until the oil shimmers, indicating it’s ready for frying.
- Form Fritters: Drop spoonfuls of batter carefully into the hot oil, spacing them apart to prevent sticking as they cook.
- Fry First Side: Cook the fritters for 3-4 minutes on one side until they turn golden brown and crispy.
- Flip and Cook Second Side: Flip each fritter using a spatula and cook the other side until it is equally golden and crisp.
- Drain Excess Oil: Remove the cooked fritters from the skillet and place them on paper towels to drain off excess oil for a lighter, less greasy finish.
- Repeat and Serve: Continue frying the remaining batter, adding more oil as needed. Serve the fritters warm, optionally accompanied by dipping sauces such as sour cream mixed with lime juice or a spicy aioli. Garnish with additional chopped green onions or fresh herbs for extra flavor and appeal.
Notes
- Using fresh corn kernels enhances flavor, but frozen corn (thawed) works well too.
- Avoid overmixing the batter to keep the fritters tender and light.
- Maintain medium heat while frying to ensure fritters cook through without burning the outside.
- For a gluten-free version, substitute with gluten-free flour blends.
- Serve immediately for best texture; fritters can lose crispiness if left to sit too long.
- Optional: Customize with added herbs or spices such as cilantro, chili flakes, or cumin for different flavor profiles.
