This fried corn cakes recipe combines fresh sweet corn and green onions to make a salty, sweet, and filling side dish perfect for summer and all year long.
Fried Corn Cakes
Today I want to share a yummy side dish recipe that's perfect for summer. Fried Corn Cakes! Sweet corn season is The. Best. And these fried corn cakes are a perfect alternative to serving it on the cob.
I love to buy sweet corn in bulk during the summer when it's both delicious and on sale. It freezes really well, so I just shuck it and pop it in a freezer bag still on the cob so that it's ready when I have a corn craving.
These fried corn cakes are pretty salty, as I believe corn needs lots of salt. It's one of the few things that I actually salt heavily. If you don't hold my corn saltiness beliefs, you should probably half the amount of salt to ½ of a teaspoon. Fried Corn Cakes are also delicious by themselves, but if you're looking to spice it up even more, I recommend serving them topped with crisp, fresh pico de gallo to round out the flavor.
Fried Corn Cakes Recipe
- 2 cups corn (about 4 ears with the kernels removed)
- ½ cup cornmeal
- ½ cup flour
- ½ cup shredded cheddar
- 1 jalapeno seeded and chopped
- ¼ cup fresh chives
- ½ cup milk
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup oil for frying
- Add all fritter ingredients except frying oil to a large mixing bowl. Stir to combine.
- In a large skillet over medium heat, heat oil.
- When oil is hot but not smoking, spoon about 2 tablespoons fritter mixture to form each fritter, cooking in batches of 2-3.
- Flip each fritter after about 1½-2 minutes, when its golden brown (if it cooks quicker than that, reduce the heat). Repeat on the other side. Transfer cooked fritters to a paper towel- lined plate. Repeat for all remaining batter.
- Serve immediately with sour cream and fresh chives.
- Use a cookie scoop to scoop fritter batter for uniform size fritters.
- Do not overcrowd the skillet or it will be too hard to flip them and the temperature will differ too much, causing them to be soggy.
- Salt your fritters just after they cook while they're still warm.
- Corn Fritters are best served right away.
- Storage: Store in the refrigerator for up to 3 to 4 days.
- Reheating: Reheat your fritters in a skillet, in the oven (or convection oven is even better), or in an air fryer until heated through and crisp. Microwave is not recommended for reheating because it will make the fritters soggy.
- Freezer Directions: Cover and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Or reheat in the air fryer or convection oven for about 8 minutes at 370°F or until heated through and crisp on the outside.
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