Save These Crispy Cheddar Corn Fritters bring together the golden sweetness of corn and the sharp kick of cheddar inside a crunchy bite. They have become my go-to when I need a crowd-pleasing snack or want something easy for backyard gatherings. This recipe helps you whip up fresh fritters in one bowl for ultimate ease and a burst of cheesy comfort in every bite.
Ever since I made these fritters for a last-minute barbecue, they are on regular repeat, everyone fights for the last one and hints for extras to take home.
Ingredients
- Fresh or frozen corn kernels: Adds vibrant sweetness and crunch Always taste your corn first to check sugar level
- Sharp cheddar cheese: Brings bold flavor and extra gooeyness Choose a block and grate yourself for best melting
- All-purpose flour: Forms a light batter and keeps fritters crisp Sift for fluffier results
- Eggs: Binds everything together and gives a light texture Use large eggs at room temperature
- Scallions: Delivers mild onion notes and color Slice thinly and use both green and white parts
- Baking powder: Gives a puff to the batter and prevents heaviness Check for freshness by testing in water if unsure
- Salt: Enhances all flavors Go easy if your cheese is salty
- Black pepper: Adds gentle heat and rounds out the cheese flavor Use freshly cracked for the best taste
- Neutral oil: For frying Keep oil hot for even crisping and minimal absorbing Choose grapeseed or vegetable for a clean finish
Instructions
- Make the Batter:
- In a large mixing bowl whisk together the eggs until frothy then add flour baking powder salt and pepper Whisk until just combined
- Fold in the Fillings:
- Gently stir in the corn cheddar and scallions Use a spatula and mix until everything is well coated by the batter Do not overmix
- Heat the Oil:
- Pour about half an inch of neutral oil into a deep skillet or Dutch oven Heat over medium until a small drop of batter sizzles immediately when dropped into the hot oil
- Fry the Fritters:
- Scoop up batter in two-tablespoon portions and gently drop into the skillet Space them out so they do not touch Cook undisturbed for about three minutes per side until deep golden on all sides Turn only once for a solid crust
- Drain and Cool:
- Lift the fritters out with a slotted spoon and place on a paper towel lined platter Let sit two minutes so the steam escapes and the crust sets fully
- Serve Hot:
- Move the fritters to a serving plate while hot and crispy They taste best straight from the pan but will stay crisp for about half an hour
Save Sharp cheddar is my favorite because it packs so much punch into every bite often, family will gather around just to sneak pieces of the shredded cheese even before it hits the bowl. On rainy days, I remember making these at my grandma’s counter while we waited for summer thunderstorms to pass. The kitchen always smelled like melted cheese and sunshine.
Storage Tips
Let leftovers cool completely before storing Refrigerate in an airtight container for up to three days and reheat in a hot skillet for a fresh-tasting crisp Use parchment between layers to prevent sticking Batch cooking is a lifesaver for unexpected snack cravings
Ingredient Substitutions
Swap cheddar for Gouda if you want a smoky bite Try roasted poblanos instead of scallions for extra kick Add finely grated zucchini if you need to sneak in more vegetables and reduce the corn a bit Gluten-free flour works well Just make sure batter sits a few minutes to hydrate
Serving Suggestions
Serve warm with creamy ranch or spicy aioli Perfect on their own or layered inside sandwiches For brunch top with poached eggs and a drizzle of hot honey Children love dunking these in ketchup or ranch as an after school snack
Cultural Background
Corn fritters are a Southern staple combining homegrown corn with easy pantry basics Families have passed the recipe down through generations often adding their own twists like fresh herbs or different cheeses In summer, farmers markets inspire endless fritter variations
Seasonal Adaptations
In spring add fresh chives instead of scallions For summer use just-shucked sweet corn For fall try smoked paprika and a pinch of thyme In winter scatter in bits of cooked bacon for extra comfort
Save Over the years friends have sent me notes after making these fritters at everything from birthday parties to tailgates One neighbor added chopped basil and feta while another made them tiny as cocktail hour nibbles The best compliment was someone using them as croutons for a creamy tomato soup
Recipe Guide
- → Can I use frozen corn for fritters?
Yes, frozen or canned corn works well. Just thaw and drain thoroughly before mixing.
- → How do I make fritters extra crispy?
Keep oil at medium-high heat and avoid overcrowding the pan. Use a light batter for a crispier result.
- → What cheese pairs well with corn fritters?
Cheddar is classic, but you can try Monterey Jack, feta, or pepper jack for varied flavor.
- → Can fritters be baked instead of fried?
Yes, baking is an option, though the fritters may be less crunchy than when pan-fried in oil.
- → What dipping sauces complement corn fritters?
Try sour cream, salsa, spicy aioli, or ranch dressing for delicious pairing options.
- → How do I prevent fritters from falling apart?
Make sure the batter is well-mixed and avoid flipping or moving fritters until golden and set.