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Are you also a big fan of all things cheese and all things corn? If so, you will adore these cheesy corn fritters. Any time I can sneak cheese or corn into a recipe, it’s THAT much better. The same goes for bacon, wait a second… why didn’t I incorporate bacon in this recipe!? I love these fritters because it’s something we probably don’t think to make at home a lot (if ever), but adore when I see them on an appetizer menu. If they are on a menu I will order them 10/10 times (ahem, Cheesecake Factory!!). Now these fritters may be arguably better in the summertime with corn is in it’s peak season, but idk, something about these indulgent cozy snack rounds makes me think of gathering around the tv for Thursday night football or lazy Sunday afternoons when it’s drizzling outside. Whenever you decide to enjoy them, you are guaranteed to fall in love!
What are Cheesy Corn Fritters?
With the perfect cheese pull and crisp sweet corn, these cheesy corn fritters are bursting with flavorful spices and have a kick of spice and sweetness to compliment the crisp outer crust. This fritter batter can be whipped up in just one bowl using fresh corn (when in season) or frozen and thawed sweet corn kernels. You can also experiment with your favorite cheeses. To get lots of stretch, I used shredded quesadilla cheese, shredded mozzarella, and pepper jack. Add some flour, milk, eggs, scallions and spices and you’ll have fritters in just a few minutes!
What are Cheesy Corn Fritters Made of?
Most notably, cheese, corn and a crispy coating. These are not like some recipes that are more like hushpuppies or corn pancakes. These are packed full of corn and cheese with just enough crust to bind them together. You can get pretty creative with dipping sauce varieties, for this recipe, I am using a homemade herby aioli. But I’ve also paired these fritters with a creamy salsa and a spicy yogurt sauce. The ideas are endless. Here are the main ingredients you’ll need to make these corn fritters:
- Eggs – these act as a binding agent to hold all the ingredients together and form patties.
- Whole milk – this also contributes to creating a batter and binding the ingredients
- Sea salt, cayenne, pepper, garlic powder – my seasoning combination of choice for a well-balanced spice blend. You can add get creative here!
- Granulated sugar – sugar is necessary for this recipe. It balances out the spicy and salty for the perfect flavor.
- All-purpose flour – this also helps to bind these fritters
- baking powder – adds a bit of volume to the flour.
- Corn kernels – the star of the show!
- Scallions/green onions – the mild onion kick adds incredible flavor.
- Cheese varieties – the stretchier the better.
- Vegetable oi for frying – a necessary evil. You can sub for coconut oil.
How to Make Cheesy Corn Fritters:
- Start with a simple batter – you begin with the wet ingredients in one large bowl; eggs and milk. Then you’ll toss in your dry ingredients; flour, sugar, spices, and baking powder. Whisk it together until you have a creamy batter.
- In goes your corn, scallions, and shredded cheese – I switch to a rubber spatula for this step so my ingredients don’t get caught in my whisk. You’ll fold in the chunky ingredients until nicely incorporated.
- Pan fry the fritters – Put about 1/4 inch of oil into a frying pan. Warm over medium-low heat (too high will cause the kernels to explode and the outside to cook faster than the inside). Using a 1/4 cup measure or an ice cream scoop, portion out about 5-6 fritters at one time in a pan. Cook until golden brown, flip once and continue to cook until both sides are golden brown and crisp. I used a cast iron skillet, about 5-7 minutes per side.
- Make Dipping Sauce – While my fritters are cooking I get a small bowl and combine mayo, red wine vinegar, hot sauce, fresh minced basil, dill, and parsley, fresh garlic, a pinch of sugar and spices. Mix well to combine and pop in the fridge until the fritters will be served.
- Finish off cheesy corn fritters – once the fritters are done cooking, place on a cooling rack (paper towels can make them soggy and reduce the crisp). Finish them off with a sprinkle of sea salt and serve immediately!
Looking for other great party foods & dips?
- Chicken Egg Rolls with Sweet & Sour Sauce Recipe
- Meat Lover’s Pizza Dip
- Buffalo Chicken Dip Recipe
- Rib-Eye Sliders with Garlic Parmesan Cream Sauce Recipe
- BBQ Brisket Sliders with Jalapeno Mac & Cheese Recipe
- Chicken Alfredo Fritta Olive Garden Copycat Recipe
- Nashville Hot Chicken Nuggets – Cheesecake Factory Copycat Recipe
I hope you enjoy this Cheesy Corn Fritter recipe. Be sure to comment below with any questions or feedback! If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Cheesy Corn Fritters
Ingredients
- 1 large eggs
- 1/3 cup whole milk
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cayenne
- 1 tablespoon granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups corn kernels fresh or frozen and thawed
- ¼ cup chopped scallions/green onions
- 1 cup shredded cheese cheddar, mozzarella, pepper jack, etc.
- Vegetable oil coconut oil may be used instead
Instructions
- In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
- Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
- Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
- Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.
Great dish. I did add some pre cooked bacon bits but it didn’t need them really. Be patient with the temperature as it was a bit tricky getting pan hot enough to cook quickly but not pop the kernels.