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Cheesy Corn Fritters

These Cheesy Corn Fritters are crispy on the outside, soft on the inside, and packed with melted cheese and sweet corn, making them irresistible.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 11 fritters
Course: Appetizer, Snack
Cuisine: American, Comfort Food
Calories: 180
Ingredients Method Notes

Ingredients
  

Fritter Batter
  • 2 cups fresh or canned corn kernels (about 3 ears of corn or one 15 oz can, well drained)
  • 3/4 cup all-purpose flour
  • 1/4 cup fine yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 large eggs, lightly beaten
  • 1/3 cup whole milk
  • 1 tablespoon unsalted butter, melted
The Cheese and Mix-Ins
  • 1 cup sharp cheddar cheese, freshly shredded Freshly grated cheese melts better than pre-shredded.
  • 1/4 cup green onions, thinly sliced Plus extra for garnish.
  • 2 tablespoons fresh jalapeño, finely diced Optional but recommended.
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
For Frying
  • 3 to 4 tablespoons neutral oil (vegetable, canola, or avocado oil)
For Serving
  • Sour cream
  • Hot sauce
  • Extra green onion for garnish

Method
 

Preparation
  1. If using fresh corn, cut the kernels off the cob and set aside. If using canned corn, drain thoroughly and pat dry.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, smoked paprika, garlic powder, and onion powder.
  3. In a separate bowl, beat the eggs and mix in the milk and melted butter until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the corn, cheddar, green onions, jalapeño (if using), and parsley gently.
  6. Let the batter rest for 5 minutes.
Cooking
  1. Heat a large skillet over medium heat and add 2 tablespoons of oil. When hot, reduce to medium low.
  2. Scoop about 1/4 cup of batter into the skillet and flatten slightly. Cook for 3-4 minutes until golden and cooked through.
  3. Flip and cook the other side for 2-3 minutes until golden.
  4. Transfer to a wire rack and cook in batches, adding oil as necessary.
Serving
  1. Once done, garnish with green onions and serve hot with sour cream and hot sauce.

Notes

Pat the corn dry to ensure crispiness. Use medium heat for cooking, and always use freshly grated cheese.