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.
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.