Crisp on the outside and tender on the inside, these simple skillet corn fritters are second only to serving fresh corn on the cob. They make a unique side dish or vegetarian main.
I have a houseful (okay...well two of them) of seven-year-olds with no front teeth. Corn on the cob has been tricky this summer, but crisp corn fritters are here to save the day. All the flavor of fresh sweet corn in round, pan-seared pockets that are great warm or room temperature. When you have extra sweet corn, use it to make a batch of these!
Simple Summer Sides
All this week we’re celebrating simple summer sides! It’s hot outside and beautiful produce is in-season, so I know we’re all looking for more ways to prepare those vegetables.
Follow along as I share my five current favorite summer sides that use one vegetable, pantry staples, and maybe a few herbs or aromatics to round things out. This includes:
- Sweet And Tangy Marinated Cucumbers
- Crisp Corn Fritters (featured here)
- Pan-Seared Zucchini with Garlic and Basil
- Balsamic Marinated Tomatoes
- Spicy Szechuan-Style Green Beans
What You’ll Love
Corn fritters are a versatile side dish and can even be the main event. Serve these with grilled chicken and a fresh green salad. Or try them with a poached or fried egg on top with salsa and sour cream (like with these Mexican Corn Cakes). It’s a unique way to serve corn that can take the place of another starch or carb on your dinner table.
What to Serve with Corn Fritters
- Caprese Chicken with Pesto
- Slow Cooker Crispy Pork and Creamy Tangy Coleslaw
- Grilled Coconut Shrimp
- Chipotle Lime Salmon
- Crispy Baked Cornflake Chicken
Crisp Corn Fritters
- Mixing Bowl
- Large Skillet
- ½ cup grated Cheddar Cheese
- 1 cup Yellow Cornmeal
- ⅓ cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Paprika
- ½ teaspoon Kosher Salt (see note)
- 2 cups Corn Kernels (sliced off about 3 large ears of fresh corn or use frozen)
- 1 cup Water (plus up to an additional ⅓ cup)
- 3 tablespoon Cooking Oil (see note)
- Sour Cream or Plain Yogurt, for topping (optional)
- Green Onions / Scallions, chopped, for topping (optional)
- In a mixing bowl stir together cheese, cornmeal, flour, baking powder, paprika, and salt until evenly combined. Fold in corn kernels.
- Add water and stir to combine. The mixture should spread out slightly when scooped and poured back into the bowl, but if it still seems quite thick, add more water as needed.
- Heat oil in a large skillet over medium heat until shimmering. Spray a ¼ cup measuring with nonstick cooking spray. Use the measuring cup to scoop even portions of the corn mixture into the hot skillet.
- Cook until golden brown and crisp on both sides, 3 to 5 minutes per side. (Continue until all of the fritters are cooked, adding more oil to the pan if it starts to look dry.)
- Serve immediately with sour cream and green onions on top.
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