Crispy Corn Fritters
Marie Powell
Corn Fritters
Fresh sweet corn, scallions, herbs, and sharp cheddar make crisp skillet fritters that work as a summer side, snack, or light meal.
Nutrition (per serving)
These corn fritters are built around fresh kernels first and batter second. The mixture should look packed with corn, scallions, herbs, and cheddar, with just enough egg and flour to help each scoop hold together in the pan.
Scraping the cobs after cutting off the kernels adds a little sweet corn milk, which makes the fritters taste fuller without needing cream or a heavy batter. Chives keep the flavor classic, but parsley, cilantro, or basil can be used depending on what is already in the kitchen.
Small fritters are easiest to flip and brown quickly, so a cookie scoop or heaping tablespoon is useful here. They should leave the skillet deeply golden at the edges, crisp on the outside, and tender with distinct kernels inside.
Serve them hot as a side for grilled chicken, pork chops, sausages, or a big green salad. Leftovers reheat well in a low oven until crisp again, and they can also be topped with a fried egg for a simple breakfast.
Ingredients
- Fresh Corn:6 ears
- Scallions, Finely Chopped:4
- Chopped Fresh Chives Or Other Tender Herbs:1/2 cup
- Sharp Cheddar, Grated:6 oz
- Kosher Salt:3/4 tsp
- Freshly Ground Black Pepper:1/2 tsp
- Large Eggs:4
- All-Purpose Flour:1 cup
- Additional All-Purpose Flour If Needed:2 tbsp
- Olive Oil Or Neutral Oil For Frying:1/3 cup
Instructions
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Shuck the corn and stand one ear in a wide bowl. Slice the kernels from the cob, then scrape the cob with the back of the knife to release the corn milk into the bowl.
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Repeat with the remaining corn, aiming for about 3 cups of kernels but not worrying if the amount is slightly higher or lower.
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Add the scallions, herbs, cheddar, salt, and black pepper to the corn and stir until the cheese and aromatics are evenly scattered.
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Add the eggs and stir with a fork until the yolks are broken and the corn mixture is evenly coated.
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Sprinkle in 1 cup flour and fold until no dry patches remain. A spoonful of batter should mound and hold its shape; if it slumps apart, add the extra 2 tablespoons flour.
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Heat 2 to 3 tablespoons oil in a large skillet over medium heat until it shimmers. Scoop small mounds of batter into the pan and gently press each one into a compact fritter.
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Cook for 2 to 3 minutes, until the undersides are deep golden brown and the edges look crisp. Flip carefully and cook the second side for 2 to 3 minutes more.
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Transfer the fritters to a paper towel-lined plate and sprinkle lightly with salt while hot.
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Taste the first fritter once it is cool enough, then adjust the remaining batter with more salt, pepper, or a spoonful of flour if needed.
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Cook the remaining batter in batches, adding more oil as the skillet dries out, and serve the fritters hot.
Tips & Notes
- Fresh corn gives the sweetest flavor, but thawed frozen corn can work if it is patted dry before mixing.
- Keep the fritters small so they brown before the cheese has time to scorch.
- For a street-corn variation, use cotija instead of cheddar and finish with lime, cilantro, and a pinch of chili powder.
- Reheat leftovers on a sheet pan in a 350°F oven until hot and crisp.
