Corn Fritters
These easy Fresh Corn Fritters are loaded with corn flavor and one of our favorite ways to use sweet summer corn when it is available, although you can also use frozen or even canned corn to enjoy these year round! They make a perfect appetizer, snack, or side dish!
Servings: 12 fritters
Ingredients
- 3/4 cup (106g) all-purpose flour
- 1/4 cup yellow cornmeal
- 1 Tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch of cayenne pepper
- 3 cups corn kernels fresh from 3-4 ears of corn, or frozen
- 2 large eggs
- 1/4 cup whole milk
- 1 cup freshly grated Monterey Jack cheese
- 1/4 cup green onion chopped
- 1 jalapeño finely diced (optional)
- vegetable oil for frying
- sour cream for serving
Instructions
- Combine the flour, cornmeal, sugar, baking powder, salt, pepper, and cayenne pepper in a large bowl. Add the corn kernels, tossing to coat them with the flour mixture.3/4 cup (106g) all-purpose flour, 1/4 cup yellow cornmeal, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, pinch of cayenne pepper, 3 cups corn kernels, 1 Tablespoon sugar
- Add the cheese, green onions, and jalapeno, if using, tossing to evenly distribute and coat in the flour mixture. Use the blunt edge of a butter knife to rub the pulp out of the corn cobs into the mixture, if using fresh corn.1 cup freshly grated Monterey Jack cheese, 1/4 cup green onion, 1 jalapeño
- In a separate bowl, whisk together the milk and eggs, then add to the corn mixture, stirring just until everything is evenly moistened.2 large eggs, 1/4 cup whole milk
- Heat 2-3 tablespoons of oil in a large skillet over medium heat. Use a large scoop to drop 1/4 cup of the corn fritter batter into the pan and flatten slightly with a spatula. I can usually fit 4 in my pan at a time.vegetable oil
- Cook for 2 to 3 minutes until golden brown, then flip and cook for another 2 to 3 minutes on the other side until done. Transfer to a plate and keep warm while repeating with the remaining fritter batter. You may need to add additional oil to the pan between batches.
- Serve with sour cream.sour cream
Notes
- We prefer using fresh corn, but frozen corn also works. Be sure to thaw it completely and pat dry. If using canned corn, rinse it well, then drain and pat dry.
Nutrition
Calories: 127kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 255mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 1mg
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