Ingredients
Scale
- 1 cup fresh or canned corn kernels
- 1 cup all-purpose flour
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped chives or green onions for extra flavor
- Oil for frying (vegetable or canola oil works well)
Instructions
- Start by combining the corn kernels, shredded cheese, and optional chopped chives in a large mixing bowl. Mix well to distribute evenly.
- In a separate bowl, whisk together the eggs and milk until smooth. Add the flour, baking powder, salt, and black pepper. Stir gently until you get a thick, cohesive batter. Fold in the corn and cheese mixture until well incorporated.
- Pour enough oil into a deep frying pan or skillet to cover the bottom generously. Heat over medium-high heat until shimmering, around 350°F (175°C).
- Using a tablespoon or small scoop, carefully drop spoonfuls of batter into the hot oil. Flatten each fritter slightly with the back of a spatula. Fry for about 3-4 minutes per side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve these crispy cheese corn fritters hot, garnished with extra chives if desired, accompanied by sour cream or your favorite dipping sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until crispy, or use an air fryer for quick reheating.
- Customize by adding chopped vegetables like bell peppers or zucchini for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 fritters
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg