Cheddar And Scallion Corn Fritters
Golden, crispy on the outside, and tender on the inside, these cheddar & scallion corn fritters are loaded with sweet corn, sharp cheddar, and fresh scallions. They’re incredibly easy to make and come together in about 30 minutes.
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Why You’ll Love These Corn Fritters
- Golden and crispy. Every fritter has a beautifully crisp exterior.
- Packed with flavor. Sweet corn, sharp cheddar, and fresh scallions make these incredibly delicious and addicting.
- Ready in 30 minutes. Perfect for busy weeknights, weekend cookouts, or last-minute entertaining.
- Uses fresh, frozen, or canned corn. No matter the season, you can make these any time of the year, including holidays.
Ingredient Notes
Corn: Fresh corn cut straight from the cob offers the sweetest flavor and best texture during summer, but frozen (thawed) or canned (well drained) corn work beautifully any time of year. Since it is summer, I’m using corn on the cob. 🙂
Sharp Cheddar Cheese: Sharp cheddar adds rich, savory flavor that stands out against the sweetness of the corn. For the best melt, grate your own cheese instead of using pre-shredded.
Scallions: Thinly sliced scallions adds a mild onion flavor without overpowering the fritters. The scallions in these corn fritters remind me of the scallion pancakes I buy at Trader Joe’s.
Smoked Paprika: A small amount adds subtle smokiness.
Milk & Eggs: These bind everything together while creating a batter that’s light enough to fry into tender fritters.
Neutral Oil: Avocado, vegetable, or canola oil all work well since they have a high smoke point and won’t compete with the flavors of the fritters.
Tips For The Best Corn Fritters
- Don’t overmix the batter. Stir just until everything is combined and this will keep the fritters tender.
- If you’re using frozen corn, thaw and pat it dry before adding it to the batter. Excess moisture can make the batter too wet.
- Heat the oil before adding the batter. If the oil isn’t hot enough, the fritters will absorb too much oil instead of becoming crispy.
- Avoid overcrowding the skillet. Frying a few fritters at a time helps maintain the oil temperature and gives each one plenty of room to brown evenly.
- Use a cookie scoop or measuring cup for evenly sized fritters so they cook at the same rate. They don’t have to be perfectly round, I like to keep them a little oval.
Variations to Try
- Add finely diced jalapeño or hot sauce (1-2 tablespoon) for a little heat.
- Stir in cooked, crumbled bacon.
- Swap the cheddar for pepper jack, Monterey Jack, or smoked gouda.
- Mix in chopped fresh herbs like cilantro, parsley, or chives.
- Serve with a drizzle of hot honey for a sweet finish. Hot honey would be such a wonderful addition to these bites!
What to Pair With
These cheddar & scallion corn fritters are incredibly versatile and pair well with just about anything. I like to serve them with sour cream but I also think chipotle aioli, ranch dressing, or a spicy mayo for dipping would also pair well. They also make a delicious side for grilled chicken, steak, burgers, barbecue ribs, pulled pork, or grilled shrimp.
For brunch, pair them with fried eggs, crispy bacon, and fresh fruit. If you’re serving them as an appetizer, add a simple salad or fresh tomato salsa to round out the meal.
If you love this summertime recipe, I bet you’ll love these too!
- Lemon Basil Whipped Ricotta Toasts
- Mini Chicken Skewers
- Savory Breakfast Squares
- Strawberry Crostini
- Persimmon, Olive, and Prosciutto Skewers.
If you make these Cheddar And Scallion Corn Fritters, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Cheddar And Scallion Corn Fritters
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ cup whole milk
- 2 large eggs
- 3 cups corn kernels (about 4 ears of corn), fresh, frozen and thawed, or canned and drained
- 1 cup shredded sharp cheddar cheese
- 4 scallions, thinly sliced
- Neutral oil, for frying (such as avocado, canola, or vegetable oil)
Instructions
- In a large bowl, whisk together the flour, baking powder, garlic powder, smoked paprika, salt, and pepper.
- In a separate bowl, whisk together the eggs and milk. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the corn, cheddar cheese, and scallions until evenly distributed. The batter should be thick enough to scoop. If it seems too loose, add another tablespoon or two of flour.
- Heat about ¼ inch of oil in a large cast iron skillet over medium heat.
- Using a large cookie scoop or about ¼ cup of batter per fritter, carefully drop the batter into the hot oil. Don’t over crowd the skillet. Gently flatten each fritter slightly with the back of the scoop or a spatula.
- Cook for 3-4 minutes per side until deeply golden brown and cooked through. Transfer to a paper towel-lined plate or wire rack. Sprinkle lightly with flaky salt while still warm. Continue with the remaining batter, adding more oil as needed.
- Serve warm with sour cream.
