Corn Fritters
Crispy-edged golden fritters full of sweet corn, scallions, and cheddar — summer corn wearing its best pancake costume.
Overview
Ingredients
Equipment
- Large skillet
- Mixing bowls
- Measuring cup
Method
Mix the wet base
Whisk milk and egg together. Stir in corn, scallions, cheddar and vinegar.
Add the dry ingredients
Add the seasonings, then mix in cornmeal and flour.
Heat the oil
Heat a thin layer of oil in a skillet.
Shape the fritters
Scoop about 1/4 cup batter per fritter and flatten gently.
Fry
Cook 2–3 minutes per side until deeply golden.
Serve
Serve hot with scallions and sour cream.
Tips
Nutrition
Storage
Frequently asked
Can I use frozen corn?+
Yes — thaw and pat it dry first so the batter doesn't go watery.
Why are my fritters falling apart?+
The oil was probably too cool, or the batter too loose. Let the oil come back to temperature between batches and keep the fritters about 1/2 inch thick.
Can I make them gluten-free?+
Yes — swap the all-purpose flour for a 1-to-1 gluten-free blend; the cornmeal carries most of the structure anyway.
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