Ingredients
- ⅓ cup all-purpose flour
- ¼–⅓ cup cornmeal
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
- 1 large egg
- ½ cup milk (or adjust for batter thickness)
- 1 cup corn kernels (fresh, thawed frozen, or well-drained canned)
- 2 green onions, finely chopped
- ½ cup grated cheddar cheese (optional for flavor & crunch)
- Vegetable oil for frying
Instructions
- Whisk together dry ingredients: flour, cornmeal, baking powder, salt, pepper, and paprika.
- In another bowl, whisk egg and milk until smooth.
- Combine wet and dry ingredients, mixing gently until just combined—don’t overmix.
- Fold in corn, green onions, and cheese.
- Heat oil in a skillet over medium heat until shimmering.
- Scoop spoonfuls of batter into the skillet and cook 2–3 minutes per side until golden and crispy.
- Drain on paper towels or a wire rack to keep edges crisp.
- Serve hot with a tangy dip or topping of your choice.
Notes
- Use fresh corn for best flavor and texture; if using canned or frozen, make sure it’s drained and pat-dried. :contentReference[oaicite:9]{index=9}
- Avoid soggy fritters by maintaining a thick but workable batter and proper pan heat. :contentReference[oaicite:10]{index=10}
- Add sharp cheddar to deepen the savory profile and boost crispiness. :contentReference[oaicite:11]{index=11}
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer or Side
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 fritters
- Calories: Approx. 180‑200 kcal
- Sugar: undefined
- Sodium: undefined
- Fat: 8‑10 g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20‑22 g
- Fiber: undefined
- Protein: 5‑6 g
- Cholesterol: undefined
