Golden Corn Cheddar Fritters (Printable)

Crispy fritters packed with sweet corn, sharp cheddar, and herbs for a flavorful snack or starter.

# What You'll Need:

→ Vegetables

01 - 1 1/2 cups fresh or frozen corn kernels, thawed if frozen
02 - 2 spring onions, finely sliced

→ Dairy

03 - 1 cup sharp cheddar cheese, grated
04 - 1/2 cup milk
05 - 2 large eggs

→ Dry Ingredients

06 - 3/4 cup all-purpose flour
07 - 1/4 cup cornmeal, fine or medium grind
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Spices & Herbs

11 - 1/2 teaspoon smoked paprika, optional
12 - 2 tablespoons fresh chives or parsley, chopped

→ For Frying

13 - Vegetable oil, for shallow frying

# How to Make It:

01 - Whisk eggs and milk in a large bowl until smooth.
02 - Stir in flour, cornmeal, baking powder, salt, pepper, and smoked paprika to form a thick batter.
03 - Fold in corn kernels, grated cheddar, sliced spring onions, and chopped herbs until evenly distributed.
04 - Heat approximately 1/4 inch of vegetable oil in a large skillet over medium heat.
05 - Drop heaping tablespoons of batter into hot oil, flattening slightly with the back of a spoon.
06 - Fry fritters for 2 to 3 minutes on each side until golden and crisp.
07 - Transfer cooked fritters to paper towel-lined plate to remove excess oil.
08 - Continue frying remaining batter, adding more oil as needed.
09 - Serve hot with sour cream, salsa, or preferred dipping sauce.

# Expert Advice:

01 -
  • They come together faster than ordering takeout, and taste like you planned ahead.
  • The batter is forgiving, so even if you eyeball the measurements, theyll turn out crispy and golden.
  • Theyre warm, cheesy, and just rich enough to feel indulgent without weighing you down.
02 -
  • If the oil is too hot, the fritters will burn on the outside and stay raw in the middle, so keep the heat steady and medium.
  • Dont crowd the pan, they need space to crisp properly and flipping them becomes a nightmare if theyre touching.
  • Let the batter rest for a minute or two before frying, it helps the flour hydrate and the texture improves.
03 -
  • Use a small ice cream scoop to portion the batter, it keeps the fritters even and makes flipping them so much easier.
  • Grate your own cheese instead of buying pre-shredded, the difference in melt and flavor is worth the extra minute.
  • If the batter feels too thick, add a splash of milk, if its too thin, stir in a tablespoon of flour until it holds together.
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