Description
Crispy Cheesy Corn Fritters are a delightful snack combining sweet corn kernels, sharp cheddar, and Parmesan cheese in a crispy fried fritter. Perfectly seasoned with garlic, onion, and paprika, these fritters are golden on the outside and tender inside, making them an irresistible treat for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup fresh corn kernels (or frozen, thawed)
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup green onions, finely chopped
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, paprika, salt, and pepper. Whisk these ingredients together until thoroughly mixed to ensure an even distribution of seasonings.
- Prepare Wet Ingredients: In a separate bowl, lightly beat the eggs. Then add the milk and stir until fully combined, creating a smooth wet mixture ready for incorporation into the dry ingredients.
- Combine Wet and Dry Mixtures: Pour the egg and milk mixture into the dry ingredients. Stir gently just until combined; the batter should be slightly lumpy to keep the fritters tender and light.
- Fold in Remaining Ingredients: Carefully fold in the corn kernels, shredded cheddar cheese, grated Parmesan cheese, and chopped green onions. Mix until these are evenly distributed throughout the batter.
- Heat Oil: In a large skillet, add enough vegetable oil to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it shimmers, indicating that it’s sufficiently hot for frying.
- Fry Fritters: Drop spoonfuls of batter into the hot oil, ensuring they are spaced apart to avoid sticking. Fry each fritter for 3 to 4 minutes on one side until golden brown.
- Flip Fritters: Carefully flip each fritter and cook the other side until it reaches a similar golden brown crispness.
- Drain Excess Oil: Remove the fritters from the skillet and place them on paper towels to absorb any excess oil, ensuring they stay crisp and not greasy.
- Repeat: Continue frying the remaining batter, adding more oil to the skillet as necessary to maintain adequate frying depth and temperature.
- Serve Warm: Serve the corn fritters warm, optionally paired with dips such as sour cream mixed with lime juice or a spicy aioli. Garnish with additional chopped green onions or fresh herbs if desired.
Notes
- For best results, use fresh corn kernels; however, thawed frozen corn is a convenient alternative.
- Ensure the oil is hot enough before frying to prevent the fritters from absorbing excess oil and becoming greasy.
- The batter should be slightly lumpy—overmixing can result in tough fritters.
- Fritters can be kept warm in a low oven (around 200°F/93°C) while frying the remaining batches.
- Leftover fritters reheat well in an air fryer or oven to restore crispness.
