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!
Sweet Corn Fritters
- Mixing Bowl
- Large Skillet
- 1 cup grated white or yellow 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 tablespoons cooking oil (see note)
- sour cream, for topping (optional)
- chopped green onions (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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