Golden Corn Cheddar Fritters (Printable)

Crispy golden bites loaded with sweet corn and sharp cheddar, perfect for starters or snacks.

# What You'll 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

# How to Make It:

01 - Whisk together eggs and milk in a large bowl until smooth.
02 - Add flour, cornmeal, baking powder, salt, black pepper, and smoked paprika; stir to create a thick batter.
03 - Fold in corn kernels, cheddar cheese, spring onions, and chopped herbs until fully combined.
04 - Pour vegetable oil to a depth of approximately 1/4 inch in a skillet and heat over medium heat.
05 - Drop heaping tablespoons of batter into hot oil, gently flattening with the back of a spoon.
06 - Cook fritters for 2 to 3 minutes per side until golden brown and crisp.
07 - Transfer fritters to paper towel-lined plate to remove excess oil.
08 - Continue frying remaining batter, adding oil as needed to maintain level.
09 - Present warm with sour cream, salsa, or preferred dipping sauce.

# Expert Suggestions:

01 -
  • They come together in under half an hour, with ingredients you probably already have.
  • The edges get properly crispy without needing a deep fryer or any fuss.
  • You can taste the corn and the sharpness of the cheddar in every bite, not just batter.
02 -
  • If the oil is too hot, the outside will burn before the inside cooks through, keep it at a steady medium heat.
  • Don't overcrowd the pan or they'll steam instead of crisp, leave space between each fritter.
03 -
  • Pat frozen corn kernels completely dry before adding them to the batter, excess moisture will make the fritters fall apart.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the best golden crust.
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