Irresistibly Crispy Cheesy Corn Fritters Recipe

Crispy Cheesy Corn Fritters

Introduction
These irresistibly crispy cheesy corn fritters are golden on the outside, soft and cheesy inside, and packed with sweet corn in every bite. They make the perfect quick appetizer, summer side, or snack straight from the skillet.

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Ingredients
• 2 cups corn kernels (fresh, canned, or thawed frozen, well drained)
• 1 cup shredded sharp cheddar cheese
• 1/3 cup finely chopped green onions (or chives)
• 2 large eggs
• 1/3 cup milk (whole or 2%)
• 1/2 cup all-purpose flour
• 1/4 cup fine yellow cornmeal (optional but adds extra crunch)
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2–3 tablespoons vegetable oil or canola oil, for pan-frying

Step-by-Step Instructions (Detailed)

1. In a large mixing bowl, add the corn kernels, shredded cheddar cheese, and chopped green onions. Gently toss to distribute everything evenly.
2. In a separate medium bowl, whisk together the eggs and milk until smooth. This will help the fritters hold together and stay tender in the center.
3. In another bowl, combine the flour, cornmeal, baking powder, garlic powder, smoked paprika, salt, and black pepper. Stir to blend the dry ingredients so the seasoning is evenly spread.
4. Pour the egg and milk mixture over the corn and cheese mixture. Stir to coat the corn. Then sprinkle the dry ingredients over the top and fold everything together just until a thick, scoopable batter forms. If the batter looks too loose, add 1–2 extra tablespoons of flour; if it looks too dry and crumbly, splash in a tablespoon of milk.
5. Heat a large nonstick or cast-iron skillet over medium heat. Add 1–2 tablespoons of oil and let it get hot and shimmery, about 1–2 minutes. A hot pan is key to getting those crispy, golden edges.
6. Working in batches, drop heaping tablespoons of batter into the skillet, gently flattening each mound with the back of a spoon to form small patties about 2–3 inches wide. Leave a little space between each fritter so they can crisp up instead of steaming.
7. Fry the corn fritters for 3–4 minutes on the first side, until deep golden brown and crisp. Carefully flip and cook for another 2–3 minutes on the second side, or until the centers are cooked through and the cheese is melted and bubbly. Adjust the heat as needed so they brown without burning.
8. Transfer the cooked fritters to a paper towel–lined plate to drain excess oil. Add a bit more oil to the skillet if needed and repeat with the remaining batter. Serve hot with your favorite dipping sauce such as sour cream, ranch, or spicy mayo.

Pro Tips
• For maximum crispiness, do not overcrowd the pan; fry in batches so each fritter has room.
• Use fresh summer corn when in season for the sweetest flavor, but well-drained canned or thawed frozen corn also works perfectly.
• To meal prep, cook the fritters, let them cool, then refrigerate for up to 3 days. Reheat in a hot skillet or air fryer to bring back the crisp edges.

Nutrition Info Table and Disclaimer

Serving Size 1 fritter (about 1/10 of recipe)
Calories 130
Protein 5 g
Carbs 12 g
Fat 7 g
Fiber 1 g
Sugar 2 g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.