Corn Fritters Recipe

4 from 5 votes

Crisp on the outside and tender on the inside, these simple skillet fritters made with sweet corn are a satisfying and unique way to use fresh corn.

Prep Time10

Total Time25

Course: Side Dish

Keyword: corn recipe, easy side dish, easy vegetable side, summer

Servings: fritters

Author: Jess Smith via Inquiring Chef

Cost: $5.00

Equipment

Mixing Bowl
Large Skillet

Ingredients

1 cup grated white or yellow cheddar cheese
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon paprika
1/2 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)

Instructions

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 1/4 cup measuring cup with nonstick cooking spray (this just helps prevent the batter from sticking). 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.

Notes

Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.

Cooking Oil - Use any high-heat cooking oil with a neutral flavor. My favorites are avocado, grapeseed, or vegetable oil.

Make ahead - Fritters are best served right away but can be made up to a day ahead and reheated on a sheet pan in a 350°F / 177°C oven until warmed through, about 15 minutes.

Nutrition