Save I made these fritters on a rainy Sunday when I had half a bag of frozen corn and a block of cheddar that needed using. The kitchen smelled like butter and toasted cornmeal within minutes, and I ended up eating four straight from the pan before anyone else got near them. They're crispy on the outside, soft and cheesy inside, and ridiculously easy to throw together. I've been making them ever since, sometimes as a quick dinner with a salad, sometimes just because I'm craving that crunch. They never last long.
I once brought a plateful to a casual gathering, still warm and loosely wrapped in a tea towel. People kept coming back for more, asking if I'd fried them in something special. I hadn't, just regular vegetable oil and a hot pan. It was the cornmeal that gave them that golden crust, and the cheddar that made them impossible to stop eating. Someone called them fancy corn cakes, which made me laugh because they're honestly the opposite of fancy.
Ingredients
- Fresh or frozen corn kernels: Frozen works just as well as fresh, thaw and pat them dry so the batter doesn't get watery.
- Sharp cheddar cheese: Grate it yourself for better melt and flavor, pre-shredded can taste a bit waxy.
- Spring onions: They add a mild onion bite without overpowering the sweetness of the corn.
- Eggs and milk: These bind everything together and keep the fritters tender inside.
- All-purpose flour and cornmeal: The flour gives structure, the cornmeal adds texture and that slightly nutty, toasted flavor.
- Baking powder: Just a teaspoon makes them puff up a little and stay light.
- Smoked paprika: Optional, but it adds a warm, smoky background note that I really love.
- Fresh chives or parsley: A handful of herbs brightens everything up and makes them taste fresher.
Instructions
- Mix the wet base:
- Whisk the eggs and milk together in a large bowl until smooth and pale. This is your liquid foundation.
- Stir in the dry ingredients:
- Add flour, cornmeal, baking powder, salt, pepper, and smoked paprika, then stir until you have a thick, slightly lumpy batter. Don't overmix, it's meant to be rustic.
- Fold in the good stuff:
- Gently fold in the corn, grated cheddar, spring onions, and herbs until everything is evenly coated. The batter should be thick enough to hold its shape on a spoon.
- Heat the oil:
- Pour about a quarter inch of vegetable oil into a large skillet and heat over medium. You'll know it's ready when a tiny drop of batter sizzles immediately.
- Fry the fritters:
- Drop heaping tablespoons of batter into the hot oil, pressing down gently with the back of the spoon to flatten slightly. Fry for 2 to 3 minutes per side until golden brown and crisp, then transfer to a paper towel-lined plate.
- Repeat and serve:
- Continue with the remaining batter, adding more oil if the pan looks dry. Serve the fritters hot, with sour cream, salsa, or whatever you like.
Save I remember standing at the stove one evening, flipping these fritters while my partner set the table. The smell filled the whole kitchen, sweet corn and melted cheese, and we ended up eating them straight from the pan with our fingers. It wasn't planned, but it became one of those small, easy nights that stuck with me. Sometimes the simplest things turn into the best meals.
Flavor Variations
If you want a bit of heat, add a pinch of cayenne or some finely diced jalapeno to the batter. I've also swapped the cheddar for crumbled feta or Monterey Jack, both work beautifully. Once I stirred in some cooked, crumbled bacon and it was dangerously good.
Storing and Reheating
These fritters are best eaten fresh, but leftovers keep well in the fridge for a day or two. Reheat them in a hot oven for about five minutes to bring back the crispness, a microwave will make them soggy. I've never bothered freezing them because they disappear too quickly.
Serving Suggestions
I usually serve these with a dollop of sour cream and a squeeze of lime, but they're also great with salsa, hot sauce, or even a drizzle of honey if you like sweet and savory together. They work as a starter, a side, or honestly just a snack when you're standing at the counter.
- Pair them with a simple green salad for a light meal.
- Serve alongside grilled chicken or fish for a summery dinner.
- Stack them on a platter for a party and watch them vanish.
Save These fritters have become my go-to when I want something quick, warm, and satisfying without much effort. I hope they become a favorite in your kitchen too.
Questions & Answers
- → What type of cheese works best in these fritters?
Sharp cheddar adds a distinct tangy flavor, but Monterey Jack or feta can be used for a milder or tangier twist.
- → Can I use frozen corn for this dish?
Yes, thawed frozen corn works well and maintains the sweetness needed for the fritters.
- → How should I cook the fritters for the best texture?
Shallow fry in hot vegetable oil until both sides are golden brown and crisp, about 2-3 minutes each side.
- → What herbs enhance the flavor of these fritters?
Fresh chives or parsley add brightness, while smoked paprika brings subtle smokiness to the batter.
- → Are these fritters suitable for a vegetarian diet?
Yes, they contain no meat and rely on cheese, corn, and eggs for flavor and texture.
- → How can I store leftovers?
Reheat fritters in a hot oven for about 5 minutes to restore crispness; store in an airtight container in the fridge.