Pin it I was standing at the stove on a rainy Saturday afternoon when I realized I had half a bag of frozen corn and a block of cheddar that needed using. No grand plan, just the kind of kitchen improvisation that happens when you're hungry and restless. I mixed them into a quick batter, dropped spoonfuls into hot oil, and watched them puff up into these craggly, golden rounds. The smell alone—sharp cheese browning at the edges, sweet corn caramelizing—made me forget I'd been winging it entirely.
The first time I made these for friends, I plated them with a bowl of sour cream and watched them disappear in minutes. Someone asked if I'd deep-fried them at a county fair. I hadn't, but I took it as a compliment. There's something about the way the cheddar melts into the batter and the corn kernels pop against your teeth that makes people reach for seconds before they've finished their first.
Ingredients
- Fresh or frozen corn kernels: Frozen works beautifully here, just make sure to thaw and pat them dry so the batter doesn't get watery.
- Sharp cheddar cheese: Grate it yourself if you can, the pre-shredded stuff doesn't melt quite the same and can taste a little waxy.
- Spring onions: They add a mild, grassy bite that balances the richness without overpowering the corn.
- Eggs and milk: These bind everything together and give the fritters a light, almost custardy interior.
- All-purpose flour and cornmeal: The flour gives structure, the cornmeal adds a subtle crunch and deepens the corn flavor.
- Baking powder: A little lift makes all the difference, turning dense batter into something tender and airy.
- Smoked paprika: Optional, but it adds a quiet warmth that makes people wonder what your secret is.
- Fresh chives or parsley: A handful of herbs brightens the whole batch and makes them taste less like a snack and more like something you meant to make.
Instructions
- Mix the wet base:
- Whisk the eggs and milk together until they're smooth and pale. This is your foundation, so make sure there are no streaks of yolk left behind.
- Build the batter:
- Stir in the flour, cornmeal, baking powder, salt, pepper, and smoked paprika until you have a thick, slightly lumpy batter. It should cling to the spoon, not pour off it.
- Fold in the good stuff:
- Add the corn, cheddar, spring onions, and herbs, folding gently until everything is evenly coated. The batter will be chunky and dense, that's exactly what you want.
- Heat the oil:
- Pour about a quarter inch of vegetable oil into a large skillet and set it over medium heat. You'll know it's ready when a drop of batter sizzles on contact.
- Fry the fritters:
- Drop heaping tablespoons of batter into the hot oil, pressing them down slightly with the back of the spoon so they flatten into rounds. Fry for two to three minutes per side until they're deeply golden and crisp.
- Drain and repeat:
- Transfer the cooked fritters to a plate lined with paper towels to soak up the excess oil. Keep going with the rest of the batter, adding more oil to the pan as needed.
Pin it I remember serving these at a summer barbecue where they sat on a platter next to ribs and coleslaw, and people kept drifting back to them. One friend said they reminded her of the corn fritters her grandmother used to make, except sharper and a little less sweet. I hadn't been trying to recreate anything, but I liked that they felt familiar enough to carry a memory.
Serving Suggestions
I usually set out a bowl of sour cream and another of salsa, sometimes a squeeze bottle of hot sauce if I'm feeling generous. They're just as good with a dollop of Greek yogurt mixed with lime zest and a pinch of salt. If you want to make them a meal, serve them alongside a green salad or some roasted vegetables, they're hearty enough to hold their own.
Variations and Swaps
I've swapped the cheddar for crumbled feta when I wanted something tangier, and added diced jalapeño when I was in the mood for heat. Monterey Jack melts beautifully and gives you a milder, creamier bite. Once I stirred in a handful of cooked, crumbled bacon and the whole batch disappeared before I could sit down to eat one myself.
Storage and Reheating
These fritters keep in the fridge for up to three days in an airtight container, and they reheat surprisingly well. I spread them on a baking sheet and pop them in a hot oven for about five minutes, just long enough to crisp the edges again. Microwaving works in a pinch, but you'll lose that crunch.
- Let them cool completely before storing or they'll steam and turn soggy.
- You can freeze cooked fritters for up to a month and reheat them straight from frozen.
- If you're making them ahead, undercook them slightly so they don't dry out when you reheat.
Pin it There's nothing fancy about these fritters, but that's exactly why I keep making them. They're the kind of thing you throw together on a whim and end up craving weeks later.
Recipe FAQs
- → What type of cheese works best?
Sharp cheddar provides a bold flavor, but Monterey Jack or feta can be used for milder or tangier tastes.
- → Can I use frozen corn instead of fresh?
Yes, thaw frozen corn kernels before mixing to ensure even cooking and texture.
- → What oil is recommended for frying?
Vegetable oil works well for shallow frying due to its neutral flavor and high smoke point.
- → How can I make the fritters spicier?
Adding a pinch of cayenne pepper or diced jalapeño to the batter adds a pleasant heat.
- → Are these fritters suitable for vegetarians?
Yes, the combination of vegetables, cheese, and eggs makes them vegetarian-friendly.