Pin it
Every bite of these crispy Corn fritters shouts summertime vibes. They've got a crunchy outside and a soft middle stuffed with sweet corn. Tangy cheddar, scallions, and a sprinkle of spices give each fritter tons of flavor. They work as tasty snacks, crowd-pleasing sides, or even fun finger food.
Fresh Ingredient Reminders
- Baking Powder: Makes your fritters light and helps them puff up as they cook.
- Seasoning Mix: Sprinkle in whatever seasonings you like—maybe a bit of cayenne, garlic powder, or paprika for a little kick.
- Cornmeal and Flour Blend: Mixing both adds just the right crunch and keeps the insides fluffy.
- Egg and Cheddar: Egg keeps everything together and sharp cheddar cheese brings tangy richness.
- Your Kind of Milk: Whole milk, a dairy-free variety, or any milk you enjoy mixes up the batter nicely.
- Scallions: Sliced scallions drop in fresh flavor and some color, like a mild green onion.
- Sweet Corn: Slice fresh kernels off the cob or use thawed frozen corn for easy prep.
Irresistible Fritter Magic
- Drain and Enjoy: Once they're done frying, lift the fritters onto a plate with paper towels. This soaks up any extra oil. Dig in while they're still toasty.
- Flip to Finish: Gently turn over the fritters and let the other side brown up and cook all the way through.
- Start Frying: Scoop big spoonfuls of batter into the oiled hot skillet and press each one a little so they cook evenly. Wait for that golden crust underneath.
- Get the Pan Hot: Add oil to your skillet and set it over medium. Make sure it looks shiny and moves easily in the pan before adding batter.
- Stir in Dry Stuff: Pour your flour, cornmeal, seasonings, and baking powder right into your wet ingredients. Mix just enough—your batter should be a bit thick but scoopable.
- Toss in Corn, Cheese, and Scallions: Stir your sweet corn, cheddar, and scallions into the bowl with the rest. Make sure they're spread out in the mix.
- Mix Wet Ingredients: In a big bowl, whisk together your milk, egg, and any other liquid flavor boosters till mixture's smooth.
Helpful Hacks
Flatten each fritter a touch with your spatula so heat catches them evenly. Don't let the pan get too hot or the outside will burn before the inside cooks. Mixing the dry ingredients last keeps the texture just right every time.
Pin it
Fun Ways To Serve
- By Themselves: Grab one as a quick munch and taste that sweet corn and cheesiness.
- Dippable: Put out bowls of chipotle mayo, garlic aioli, or creamy sour cream to dunk for extra flavor.
- Cookout Favorite: Pop them on the table with coleslaw, hearty sandwiches, or grilled meats for a laid-back get-together.
- Light Meal: Eat your fritters with a leafy salad and some avocado for a fuss-free main dish.
Keep Them Tasty
Leftovers? Pop them in the fridge under a cover or stash in the freezer for those hunger pangs later. Heat them back up and you'll get that crave-worthy crispy bite once more.
Frequently Asked Questions
- → Can I swap in frozen corn?
Yes, thaw it first and remove the moisture by patting it dry, so the batter doesn't get too watery.
- → Why use vinegar here?
It gives the baking powder a kickstart, so they puff up nicely. Don’t worry, you won’t taste the vinegar.
- → How can I keep them crispy?
Avoid crowding the pan, and make sure the oil is hot before frying. You want to hear a good sizzle when they hit the pan!
- → Can I make these in advance?
They’re best right off the stove. To reheat, pop them in the oven instead of microwaving to bring back the crunch.
- → What do they go well with?
Sour cream works great, but you could also dip them in hot sauce, ranch, or even drizzle some maple syrup if you like sweet and savory.