Cheesy Corn Fritters Recipe

There's something undeniably comforting about the sound of sizzling batter hitting a hot skillet. These Cheesy Corn Fritters deliver golden, crispy edges with a soft, cheesy center bursting with the natural sweetness of corn.

this Recipe

I first whipped these up during a lazy summer afternoon with an overabundance of fresh corn from the farmer's market. Since then, they've become a staple snack and side dish in our household. Quick to make, endlessly versatile, and always a crowd-pleaser, this recipe is one you'll turn to again and again.

Whether you're planning a backyard BBQ or a cozy night in, these fritters fit the bill. Let me show you exactly why you need them in your life.

Why You'll Love These Cheesy Corn Fritters

It's hard not to fall in love with something so crispy, cheesy, and easy to make. These fritters check all the right boxes for weeknight cooking and weekend snacking.

First off, they're incredibly quick and easy. With just a handful of pantry staples and minimal prep time, you can have a batch sizzling in the pan in under 20 minutes. No fancy equipment or culinary degree required!

These fritters are also budget-friendly. Using everyday ingredients like corn, flour, and shredded cheese means you're not breaking the bank for big flavor. They're perfect when you need to feed a group without spending a fortune.

Looking for something family-friendly? Kids love the crispy outside and gooey cheese center, and you can even sneak in some chopped veggies for extra nutrition without complaints.

Best of all, they’re versatile. Serve them as a side dish, an appetizer, or even a vegetarian main. Pair with sour cream, chipotle mayo, or a drizzle of hot honey for a fun twist each time you make them.

Once you taste one, you’ll be hooked. Now let’s break down what goes into these addictive little patties.

Ingredients Notes

The charm of these Cheesy Corn Fritters lies in their simplicity. You likely have most of what you need on hand already, and a few smart ingredient choices make all the difference in flavor and texture.

Corn is the star here, and you can use it fresh, frozen, or canned. Fresh corn gives the fritters an unbeatable burst of sweetness and texture, especially in peak summer. If using frozen, be sure to thaw and drain it well to avoid a soggy batter.

Cheese brings the creamy, savory richness that makes these fritters irresistible. I love using sharp cheddar for its bold flavor and great meltability. Monterey Jack or a Mexican blend cheese also work beautifully.

Flour and eggs form the base of your batter. All-purpose flour holds everything together, while eggs provide structure and moisture. A pinch of baking powder ensures a light, fluffy interior.

Green onions and spices are optional but highly recommended. They add a subtle kick and depth of flavor that balance the sweetness of the corn. Think garlic powder, smoked paprika, and a bit of black pepper.

A good non-stick skillet or cast-iron pan is your best friend here. It helps achieve that perfect golden-brown crust without sticking. A fish spatula also works wonders for flipping without breaking your fritters.

How To Make These Cheesy Corn Fritters

Making Cheesy Corn Fritters is easier than you might expect, and the process is just as satisfying as the final bite.

Start by preparing your ingredients. If using fresh corn, cut it off the cob and give it a quick sauté for extra flavor. If frozen, make sure it’s well-drained. In a large mixing bowl, combine your corn, shredded cheese, sliced green onions, flour, eggs, baking powder, and seasonings.

Stir until everything is just combined. The batter should be thick but scoopable, holding together when pressed into a spoon. If it feels too wet, add a bit more flour; if too dry, a splash of milk can help loosen it.

Heat a thin layer of oil in your skillet over medium heat. When the oil shimmers, it’s ready. Use a spoon or small scoop to drop the batter into the pan, flattening slightly with the back of your spoon for even cooking.

Cook for about 2-3 minutes per side, or until golden brown and crisp. Don't rush the process—give each side time to develop that delicious crust. Flip carefully using a thin spatula to avoid breakage.

Transfer cooked fritters to a paper towel-lined plate to drain any excess oil. Continue with the remaining batter, adjusting heat as needed to avoid burning.

From start to finish, the whole process takes about 25 minutes. You'll be rewarded with a plate full of crispy, cheesy fritters that are ready to devour.

Storage Options

If you find yourself with leftovers (a rare occasion!), these fritters store surprisingly well. Let them cool completely before transferring to an airtight container.

Store in the refrigerator for up to 3 days. They’ll lose a bit of their crispness, but the flavor stays intact. To reheat, use a toaster oven or skillet to revive that golden crust—microwaving will make them soft.

For longer storage, you can freeze the fritters. Place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They'll keep well for about 2 months.

Reheat frozen fritters directly from the freezer in a 375°F oven for 10-12 minutes, flipping halfway through. They’ll come out hot and crispy, just like freshly made.

Variations and Substitutions

One of the best things about Cheesy Corn Fritters is how adaptable they are. You can tweak them based on what’s in your fridge or what you’re craving.

Want to go spicy? Add a minced jalapeño or a pinch of cayenne pepper to the batter. A little heat plays beautifully with the sweetness of the corn and richness of the cheese.

Looking for extra veggies? Finely diced bell peppers, zucchini, or even shredded carrots blend right in without overpowering the dish. Just be sure to squeeze out excess moisture before mixing them in.

If you're gluten-free, simply swap the all-purpose flour for a gluten-free blend. The texture might be slightly different, but they’ll still crisp up beautifully.

Dairy-free? No problem. Use your favorite plant-based cheese and a flax egg (1 tablespoon ground flax + 3 tablespoon water) in place of regular eggs. You’ll be surprised how well it works!

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