These easy-to-make Corn Fritters are crispy and golden on the outside and soft and perfectly seasoned and warm on the inside with juicy bursts of fresh sweet corn.
Course Appetizer, Side Dish
Cuisine American
Keyword Corn Fritters
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12fritters
Calories 144kcal
Author Michelle
Ingredients
2cupscorn(about 4 ears with the kernels removed)
½cupcornmeal
½cupflour
½cupshredded cheddar
1jalapenoseeded and chopped
¼cupfresh chives
½cupmilk
2large eggs
1teaspoonsalt
½teaspoonblack pepper
½cupoilfor frying
Instructions
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.
Video
Notes
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.