Description
Crispy, golden-brown cheesy corn fritters with sweet corn, cheddar, and green onions. Great as an appetizer, side, or light meal!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¼ cups buttermilk
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 (15-ounce) can whole kernel corn, drained
- 1 cup frozen corn kernels, thawed
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
- 2 tablespoons chopped fresh cilantro (optional)
- Vegetable oil, for frying
- Sour cream, for serving (optional)
- Hot sauce, for serving (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pepper.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix! A few lumps are perfectly fine.
- Gently fold in the drained canned corn, thawed frozen corn, shredded cheddar cheese, and chopped green onions (and cilantro, if using).
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 15 minutes, or up to an hour.
- Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 350-375°F (175-190°C).
- Using a cookie scoop or a spoon, carefully drop spoonfuls of batter into the hot oil. Don’t overcrowd the pot! Fry in batches of 3-4 fritters at a time, depending on the size of your pot.
- Fry the fritters for 2-3 minutes per side, or until they are golden brown and cooked through. Use a slotted spoon or spider to carefully flip the fritters halfway through cooking.
- Remove the fritters from the oil and place them on a wire rack lined with paper towels to drain off any excess oil.
- Repeat the frying process with the remaining batter, making sure to maintain the oil temperature. If the oil gets too hot, reduce the heat slightly. If it gets too cool, increase the heat slightly.
- Serve the fritters immediately while they are still warm and crispy.
- Serve with sour cream and hot sauce for dipping. Other great toppings include salsa, guacamole, or a dollop of plain Greek yogurt. You can also sprinkle them with a little extra chopped green onions or cilantro for a pop of freshness.
- Enjoy!
Notes
- Don’t Overmix: Overmixing the batter will result in tough fritters. Gently fold the wet ingredients into the dry ingredients until just combined.
- Maintain Oil Temperature: Keeping the oil at the right temperature is crucial for crispy, non-greasy fritters. Use a deep-fry thermometer to monitor the temperature.
- Don’t Overcrowd the Pot: Fry the fritters in batches to avoid lowering the oil temperature.
- Drain Well: Drain the fritters on a wire rack lined with paper towels to remove excess oil.
- Get Creative with Add-Ins: Feel free to experiment with different add-ins, such as diced jalapenos, crumbled bacon, or different types of cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes