Why You’ll Love Cheesy Corn Fritters Recipe
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The combination of sweet corn and sharp cheddar delivers a satisfyingly savory‑sweet flavor with a gooey cheese pull in each bite.
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They’re incredibly versatile — you can serve them as an appetizer, brunch side, or even a main with a salad.
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With basic pantry staples like flour, egg, milk and corn, it’s easy to pull together without a long shopping list.
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The recipe offers options: skillet‑fry for max crispiness, or oven‑bake for a slightly lighter version.
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You can customise easily (jalapeños, bacon, red pepper, different cheese, etc.) to match your mood or guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Corn kernels (fresh, frozen & thawed, or canned & drained)
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Shredded sharp cheddar cheese
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All‑purpose flour
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Egg
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Milk
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Baking powder
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Chopped green onions
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Garlic powder
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Salt and pepper
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(Optional) Cornmeal or panko for extra crunch
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Oil for frying (such as canola or avocado oil)
Directions
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In a large bowl, mix the corn, shredded cheddar cheese, flour, baking powder, garlic powder, and chopped green onions.
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In a separate bowl, whisk together the egg and milk until smooth.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Season with salt and pepper. If using, add cornmeal or panko for extra crunch.
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For frying: Heat oil in a skillet over medium‑high heat until shimmering. Drop spoonfuls of the batter into the hot oil and gently flatten each fritter with the back of a spoon. Cook for about 2–3 minutes per side, until golden brown and crispy. Remove and let drain on a wire rack (rather than on paper towels) to maintain the crunch.
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For baking: Preheat your oven to 425 °F (≈ 220 °C), line a baking sheet with parchment, spray or brush each fritter with oil, and bake for about 20–25 minutes, flipping once halfway through.
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Serve the fritters hot, optionally with a dipping sauce and garnish of chopped green onions or herbs.
Servings and timing
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Yield: About 10 fritters
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Prep time: ~10 minutes
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Cook time (skillet version): ~10 minutes
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Cook time (oven‑baked version): ~20–25 minutes
Variations
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Add diced jalapeños or a pinch of cayenne for some heat
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Toss in cooked bacon bits or smoked paprika for a smoky flavour
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Mix in chopped red bell pepper, shredded zucchini, or spinach (squeeze out excess moisture)
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Swap cheddar for pepper jack, mozzarella, or a Mexican‑style blend
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Serve with garlic aioli, spicy mayo, avocado lime crema, or ranch dip
Storage/Reheating
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Storage: Let fritters cool, then store in an airtight container in the refrigerator for up to 2–3 days.
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Reheating: For best results, reheat in a toaster oven or regular oven at 400 °F (200 °C) for a few minutes. You can also re‑crisp them in a skillet.
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Freezing: Freeze fritters in a single layer, then transfer to a freezer-safe bag. Reheat from frozen in a hot oven until warmed through and crispy.
FAQs
What are cheesy corn fritters made of?
They’re made from a batter of sweet corn, shredded cheddar cheese, flour, egg, baking powder, green onions, and seasonings, then pan-fried or baked.
How do you keep corn fritters crispy?
Drain your corn well to avoid excess moisture. Use hot oil for frying, don’t overcrowd the pan, and drain on a wire rack instead of paper towels.
Can I bake corn fritters instead of frying?
Yes. Bake at 425 °F (220 °C) on a parchment-lined tray, flipping once halfway. They’ll still turn out golden, just slightly less crispy than fried.
What dipping sauces go well with cheesy corn fritters?
Try garlic aioli, spicy mayo, ranch, avocado crema, or sweet chili sauce for a flavor boost.
Can I use canned corn, frozen corn, or fresh corn?
All three work well. Just be sure to drain canned corn and thaw frozen corn completely before using.
How do I avoid raw centers in the fritters?
Make sure oil is hot, don’t overcrowd the pan, and slightly flatten each fritter so heat reaches the center evenly during cooking.
Can I make these vegetarian or vegan?
They’re naturally vegetarian. For a vegan version, use a flax egg, plant-based milk, and vegan cheese. Texture may vary.
Do I need to use cornmeal or panko?
No, but adding a bit boosts the crunch factor. The recipe still works great without them.
How can I make a large batch?
Double or triple the ingredients. Fry in batches or bake on multiple trays, keeping finished fritters warm in a low oven until serving.
Can I make the batter ahead of time?
It’s best cooked fresh, but you can prep ingredients and mix just before frying. Don’t let the batter sit too long or it may thin out.
Conclusion
If you’re looking for a crispy, cheesy, and utterly satisfying dish that works as a snack, side, or main, these cheesy corn fritters won’t disappoint. Easy to customize, quick to prepare, and irresistibly delicious, they’re bound to become a go‑to favorite in your kitchen. Fry or bake — either way, they’re golden bites of comfort you’ll make again and again.
