Savory Corn Fritters

By Vallery Lomas

Published Sept. 4, 2020

Savory Corn Fritters
Yossy Arefi for The New York Times (Photography and Styling)
Total Time
30 minutes
Rating
4(1,775)
Comments
Read comments

These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:18 fritters
  • 2large eggs
  • ⅔cup whole milk
  • 1teaspoon fine sea salt
  • ½teaspoon garlic powder
  • ½teaspoon freshly ground black pepper
  • ½teaspoon ground cayenne
  • 1cup all-purpose flour
  • 2teaspoons baking powder
  • 3cups corn kernels, fresh or frozen and thawed (about 1 pound)
  • ¼cup chopped scallion greens
  • 1cup sharp Cheddar, shredded
  • Vegetable oil, coconut oil or shortening, for frying
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)

141 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 134 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.

  2. Step 2

    Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.

  3. Step 3

    Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.

  4. Step 4

    Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,775 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

EJ

What does this mean, "leftover lobster"?? Is this something like leftover wine which I also struggle to understand? :)

Kelly Ras

Keep these on the smaller side - they’re crispier and brown more evenly. Next time, I’ll add some cilantro & maybe diced jalapeño.

Maximus

These came out great. Be sure the heat is on medium-low (as mentioned in the recipe). My first batch was cooked on medium-high and the exploding fresh corn kernels got me a few times. The last two batches were much better.

Ari

I substituted buttermilk for milk and added 1/4 tsp baking soda. Came out delicious and fluffy.

Jennie Murray

Lacked any kind of real flavor - Unfortunate

JG

Can I make these the day before and reheat?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.