Let Me Tell You About These Corn Fritters...
Okay, I know a lot of folks say their recipe is the “best ever” or “life changing” or whatever, but honestly, these cheesy corn fritters might actually qualify. They're one of those things I started making one rainy weekend when I had nothing in the fridge except a nearly-expired block of cheese, some corn, and a wild need for comfort food. The first batch was a bit, um, misshapen, but my sister still inhaled half the plate before I could even try one. (She claims she was "helping test them." Sure.)
And hey, the real secret? I make them when I want to feel fancy but actually can’t be bothered to do much washing up. Plus, they’re totally legit for breakfast, as an afternoon snack with a cold drink, or—my favourite—midnight munchies while binge-watching something ridiculous. You get the picture.
Why I Keep Coming Back to This Recipe
I make these when I want something crispy, cheesy, and just plain fun. My family goes crazy for this because they're basically crunchy golden pillows of corn and cheese (with a few stray bits of green if I'm feeling healthyish). Sometimes the batter looks a little questionable, but trust me, it sorts itself out in the pan.
And, weirdly, these fritters have saved me from at least three “what on earth do I feed guests who just showed up unannounced?” situations. I think what I love most is that you don’t need to fuss—no need to deep fry or fret over perfect shapes. They’re supposed to be a little rustic. (I tried to make them into neat rounds once. Don’t do that, it’s not worth the effort!)
What You’ll Need (And What You Can Get Away With)
- About 1 ½ cups corn kernels (fresh, frozen—thawed, or the canned stuff in a pinch; I won’t judge)
- 1 cup grated cheese (cheddar is my default, but mozzarella, pepper jack, or even a random cheese blend works. My grandmother swore by sharp cheddar, but honestly, use whatever’s in your fridge.)
- ½ cup flour (plain/all-purpose is standard, but I once tried half chickpea flour and it was decent)
- 2 large eggs (no, you can’t really skip these, sorry!)
- ¼ cup milk (I sometimes sub in plain yoghurt if we’re out of milk)
- 2-3 spring onions, sliced (or a handful of chives, or just leave ‘em out if you’re not into onions)
- ½ teaspoon baking powder (makes ‘em puff up a bit, but they’re still good without)
- ½ teaspoon salt (give or take)
- Freshly cracked black pepper (I just do a few grinds—maybe a pinch of chili flakes too, if you like a kick)
- Oil for frying (sunflower, vegetable, or honestly whatever’s neutral and handy)
How To Actually Make These Crispy Cheesy Corn Fritters
- In a big-ish bowl, chuck in the corn, cheese, flour, eggs, milk, spring onions, baking powder, salt, and pepper. Mix everything up with a spoon or (if you’re like me and can’t find a spoon) just use your hands. The batter’ll be thick and a bit lumpy—don’t panic, that’s exactly what you want. This is usually where I sneak a taste—no shame.
- Tip: If it looks super runny, add another sprinkle of flour; if it’s dry and crumbly, a splash more milk does the trick.
- Heat up a non-stick frying pan with a glug of oil over medium heat. You want a little sizzle when you drop the batter in, but not an oil fire (trust me, I’ve been there).
- Scoop out heaping tablespoonfuls (or whatever size you fancy—sometimes I use a quarter-cup measure because I’m impatient), drop onto the pan, and gently press to flatten. Don’t overcrowd the pan or they steam instead of crisp.
- Fry for about 3 minutes per side, or until they’re golden and crispy. Sometimes the first one is a bit pale, just keep going. Flip with a spatula, but if you mangle one, just eat it straight away—chef’s treat!
- Drain on a paper towel, then serve while hot. Or, you know, stand at the stove eating them all before anyone else can have one. (Not that I’ve ever done that...)
Real-World Notes (A.K.A. Things I Learned the Hard Way)
- Don’t use low-moisture cheese—the fritters end up dry and sad.
- Actually, I find it works better if the batter rests for 5 minutes first, but I rarely have the patience.
- If you’re using canned corn, just pat it dry a bit or your fritters go soggy. Learned that after a particularly disappointing batch.
Variations I’ve Tried (Some Good, Some...Not)
- Throw in diced red pepper or jalapeño for extra kick—it works, but go easy if you don’t want it too spicy.
- I once added chopped cooked bacon. Not just good—life-changing.
- Tried making them with oat flour once. Let’s just say I don’t recommend that unless you like things... chewy.
- Swap out cheese for feta and throw in fresh herbs for a Greek-ish twist. It’s nice, but cheddar’s still my go-to.
If You Don’t Have a Fancy Pan...
Look, I say non-stick is essential, but honestly, once I made these in a battered old cast iron pan and they were extra crispy (though a bit stuck). If you don’t have a non-stick, just use more oil. Or try a well-greased baking sheet in the oven—just don’t expect the same crunch.
How to Store (Though They’ll Probably Disappear First)
If you have leftovers—rare in my house, but it happens—pop them in an airtight container in the fridge. They’re decent cold, but I think they taste better the next day after a quick reheat in the oven or air fryer. Or just eat them straight from the fridge at 2am. No judgement.
How I Love Serving These
We usually pile them up on a platter with a big bowl of sour cream or chilli mayo for dipping. Sometimes, if I’m feeling a bit extra, I’ll add a sprinkle of fresh coriander on top (which my dad inevitably picks off). At brunch, I’ve even topped them with a fried egg—which makes them practically dinner, right?
Pro Tips (A.K.A. “Don’t Do What I Did”)
- Don’t rush the frying or you’ll get pale, soggy fritters. I once tried to cook them on high heat to speed things up—burned outside, raw inside. Oops.
- And for the love of all things crispy, let your oil get hot before starting. Not "smoking" hot, but, you know, lively.
Questions I Get All the Time
- Can I freeze these? – Yeah, you can. I just stick them between bits of parchment in a container. They crisp up again in the oven, though not quite as magical as fresh.
- Can I make them gluten free? – Totally! Swap the flour for any gluten-free blend. Actually, I find chickpea flour works pretty well.
- Do I have to use cheese? – You could skip it, but then they're just corn fritters. And that’s fine, but honestly, the cheese is why people hover around the kitchen.
- Can I bake them instead? – I’ve done this when feeling lazy. They’re less crispy, but still tasty. Just bake at about 200°C (400°F) for 15 min per side.
Oh, before I forget—if you're looking for more fritter inspo, I often check Serious Eats’ guide to fritters for new ideas, or head over to Sally’s Baking Addiction for another take. Both are brilliant!
And there you go, mate. That’s my not-so-secret crispy cheesy corn fritters recipe. If you make them, let me know how yours turn out—or if you invent a new twist that actually works, because I’m always on the lookout for my next snack obsession.
Ingredients
- 1 ½ cups fresh or frozen corn kernels
- 1 cup shredded cheddar cheese
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup finely chopped green onions
- ¼ cup milk
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil, for frying
Instructions
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1In a large bowl, combine the corn kernels, shredded cheddar cheese, chopped green onions, flour, baking powder, salt, and black pepper.
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2In a separate bowl, whisk together the eggs and milk until well combined.
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3Pour the egg mixture into the corn mixture and stir until a thick batter forms.
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4Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
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5Drop heaping tablespoons of batter into the hot oil, flattening slightly with the back of a spoon. Fry for 2-3 minutes per side, or until golden brown and crispy.
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6Transfer the fritters to a paper towel-lined plate to drain. Serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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