Description
These easy corn fritters are a perfect summer appetizer, side dish, or snack made with fresh sweet corn, sharp cheddar cheese, and a blend of spices. Crispy on the outside and tender inside, they are quick to prepare and cook in a cast-iron skillet for a golden-brown finish. Serve warm with a dollop of sour cream and extra scallions for garnish.
Ingredients
Batter Ingredients
- 6 tablespoons milk
- 1 large egg
- 2 cups corn kernels (from about 3 ears fresh corn)
- ¾ cup chopped scallions (about 5, plus more for garnish)
- 1 cup grated sharp cheddar cheese
- 1 teaspoon apple cider vinegar
Spices & Dry Ingredients
- 1½ teaspoons sea salt
- 1 teaspoon onion powder
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- Freshly ground black pepper (several grinds)
- ¾ cup cornmeal, spooned and leveled
- ½ cup all-purpose flour, spooned and leveled
Cooking & Serving
- Neutral oil, for the pan
- Sour cream, for serving
Instructions
- Prepare the batter: In a large bowl, whisk together the milk and egg until well combined. Add the corn kernels, chopped scallions, grated cheddar cheese, and apple cider vinegar and stir to combine thoroughly.
- Add spices and dry ingredients: Sprinkle the sea salt, onion powder, baking powder, garlic powder, cayenne pepper, smoked paprika, and several grinds of freshly ground black pepper over the wet ingredients. Stir again to integrate all the spices evenly.
- Incorporate cornmeal and flour: Gradually sprinkle the cornmeal and all-purpose flour into the mixture and stir until the batter is well combined and holds together without being too loose.
- Heat the skillet: Coat the bottom of a cast-iron skillet with a thin layer of neutral oil and heat it over medium heat until shimmering and hot.
- Cook the fritters: Using a ¼-cup measuring cup, scoop portions of batter into the skillet. Use the back of the measuring cup or a spatula to gently flatten each portion into approximately 3-inch discs. Cook for 2 to 3 minutes per side or until the fritters are golden brown and cooked through. Work in batches if needed, wiping out the pan and adding fresh oil between batches.
- Serve: Garnish the cooked fritters with additional chopped scallions. Serve warm with a dollop of sour cream on the side for dipping.
Notes
- Fresh sweet corn is preferred for best flavor, but frozen corn can be used in a pinch—thaw and drain excess liquid before using.
- Using a cast-iron skillet helps achieve a crispy crust due to excellent heat retention.
- Handle the fritters gently when flipping to maintain their shape.
- Adjust the cayenne pepper quantity to control the spice level to your preference.
- Leftover fritters can be refrigerated and reheated in a skillet to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American