Pin it
Every bite of these crispy Corn fritters is packed with sunny flavors. Crunchy on the outside, soft and loaded with juicy corn inside, they're a real treat. Scallions, cheddar cheese, and warming spices all come together for big flavor, no matter if you snack, share, or serve them as a side.
Tasty Things You’ll Need
- Your Favorite Seasonings: Toss in spices like cayenne, garlic powder, or smoked paprika for a punchy kick.
- Packed Cornmeal and Flour: This mix brings structure and that signature crispy edge.
- Creamy Milk Options: Oat milk, whole milk, or whatever you like blends right in for easy mixing.
- Eggs and Cheddar Cheese: Sharp cheddar gives a tang, while the egg keeps everything together.
- Fluffy Baking Powder: Makes those fritters puff up light as air.
- Sweet Corn Kernels: Nothing beats cutting fresh cobs, but thawed frozen corn is just fine too.
- Chopped Fresh Scallions: Sprinkle in for an oniony bite and some color pop.
Superb Corn Fritter Method
- Drain and Dish Up: Pop them on some paper towels as they come off the skillet. Try them while they're hot for the best bite.
- Flip and Finish Up: Give those fritters a gentle turn so both sides get a gorgeous golden crust.
- Cooking Time: Sizzle spoonfuls in hot oil, flatten a bit, and fry until they're golden at the bottom.
- Get the Pan Ready: Swirl oil in your favorite skillet and let it get nice and hot—the oil should look wavy.
- Bring In The Dry Stuff: Sprinkle in baking powder and spices, then slowly add flour and cornmeal until it’s thick but easy to scoop.
- Mix In The Add-Ups: Stir in cheddar, scallions, and all that sweet corn so everything’s evenly spread around.
- Batter’s Wet Start: Beat together egg, milk, and any sauce or flavored liquids until you've got a smooth mix.
Winning Tricks
Gently press fritters while frying so they cook through. Keep the pan from getting too hot—you don’t want burned outsides. Always toss in dry foods last to keep your batter tender. Follow these habits for seriously tasty results.
Pin it
How To Enjoy Them
- Just Eat Them: Munch them warm and plain—sometimes simple is the way to go.
- Dip and Dunk: Whip out things like cool sour cream, garlicky aioli, or spicy chipotle mayo for dipping fun.
- With a Fresh Plate: Lay them beside salads and some creamy avocado for a quick lunch.
- Cookout Favorite: Pile next to barbecue meats or sandwiches and slaw at your next backyard bash.
Keep 'Em Good
Pop extra fritters in the fridge with some cover, or freeze so you always have some around. Reheat when you want, and they’ll get their crunch and soft middle right back.
Frequently Asked Questions
- → Can I use frozen corn instead of fresh?
Fresh corn is awesome, but frozen gets the job done too. Just thaw it and grab a towel to get rid of extra water or you'll wind up with soggy batter.
- → Why add apple cider vinegar?
Vinegar and baking powder team up to fluff the batter. You won't even notice the taste, promise.
- → How do I keep the fritters crispy?
Give the fritters room in your pan. Let the oil get hot before you start. If it sizzles when you drop batter in, you're good to go.
- → Can I make these ahead?
They’re best straight from the skillet but you can stick 'em in the oven to re-crisp. Don’t nuke them or they’ll turn floppy.
- → What can I serve with these?
Sour cream always works, but try hot sauce, ranch, or make it fun with a drizzle of maple syrup if you're craving sweet and salty.