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Corn Fritters

Delicious crispy corn fritters using fresh, whole kernels, scallions, and cheddar cheese, mixed with a simple batter then pan-fried.  

Corn Fritters

We had two ears of corn in the fridge and I wasn’t sure how I wanted to use them when I stumbled upon an easy recipe for corn fritters from Dinner at the Zoo. Since I had all the ingredients needed on hand, I whipped up a small batch of fritters for a recent lunch. These cheesy corn fritters paired nicely with sliced scallions and a lime sour cream sauce served on the side. We thought they were simple, tasty, and a great way to use up fresh summer corn.

Corn Fritters

How to Make Corn Fritters

Prepare the lime sour cream, if desired, by combining the sour cream with fresh lime juice, and sea salt; mix well and set aside to allow flavors time to mingle.

Combine the fresh corn kernels, flour, corn meal, sugar, baking powder, sea salt, and freshly cracked pepper, to taste together in a bowl.

Whisk together the egg and milk until well combined then pour over the corn mixture and stir until a thick batter forms. Add the sharp cheddar cheese and green onions then mix until well combined. 

Heat 1/2 inch of oil in a large nonstick skillet over medium-high heat. Once the oil is HOT, add two tablespoon-size mounds of the corn mixture into the skillet, then gently flatten them.

Corn Fritters

Cook for 3-4 minutes per side, or until crispy and golden brown. Remove from the skillet and place on a wire cooling rack which helps the fritters retain their crispiness. Repeat with the remaining batter.

Serve with sliced green onions and lime sour cream. Enjoy.

Corn Fritters

 

Corn Fritters

Corn Fritters

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer, Side Dish, Sides
Cuisine: American
Servings: 8 Fritters
Author: Adapted by Pam - For the Love of Cooking / Original by Dinner at the Zoo

Ingredients

Lime Sour Cream:

  • ½ cup full-fat sour cream
  • Juice from 1 lime, or more, to taste
  • Sea salt, to taste

Corn Fritters:

  • cups fresh corn kernels, cut from the cob **If using frozen corn, thaw first and drain away any liquid.
  • cup + 1 tbsp flour
  • 2 tbsp corn meal
  • ½ tsp sugar
  • ½ tsp baking powder
  • Sea salt and freshly cracked pepper, to taste
  • 1 egg, well beaten
  • ¼ cup whole milk
  • ¼ cup sharp cheddar cheese, shredded
  • 3 tbsp green onions, sliced, plus more for serving
  • Vegetable oil, for frying

Instructions

  • Prepare the lime sour cream, if desired, by combining the sour cream with fresh lime juice, and sea salt; mix well and set aside to allow flavors time to mingle. 
  • Combine the fresh corn kernels, flour, corn meal, sugar, baking powder, sea salt, and freshly cracked pepper, to taste together in a bowl. 
  • Whisk together the egg and milk until well combined then pour over the corn mixture and stir until a thick batter forms. Add the sharp cheddar cheese and green onions then mix until well combined. 
  • Heat 1/2 inch of oil in a large nonstick skillet over medium-high heat. Once the oil is HOT, add two tablespoon-size mounds of the corn mixture into the skillet, then gently flatten them. 
  • Cook for 3-4 minutes per side, or until crispy and golden brown. Remove from the skillet and place on a wire cooling rack which helps the fritters retain their crispiness. Repeat with the remaining batter. 
  • Serve with sliced green onions and lime sour cream. Enjoy. 
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