These irresistibly crispy cheesy corn fritters are golden on the outside and tender on the inside, packed with sweet corn and melted cheese in every bite. They’re easy to make, incredibly flavorful, and perfect as a snack, appetizer, or side dish for any meal.
Why You’ll Love This Recipe
Crispy, golden texture with a soft and cheesy center
Made with simple pantry ingredients
Quick and easy to prepare in under 30 minutes
Perfect as a snack, side dish, or party appetizer
Family-friendly and crowd-pleasing
Customizable with herbs, spices, or extra vegetables
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups corn kernels (fresh, canned drained, or frozen thawed)
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
3/4 cup all-purpose flour
2 large eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons chopped fresh parsley (optional)
1/3 cup vegetable oil for frying
Directions
In a large mixing bowl, combine the corn kernels, shredded cheddar cheese, and grated Parmesan cheese.
Add the flour, baking powder, salt, black pepper, and garlic powder. Stir to evenly coat the corn and cheese.
In a separate bowl, whisk together the eggs and milk until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but scoopable.
Heat the vegetable oil in a large skillet over medium heat.
Once the oil is hot, drop about 2 tablespoons of batter per fritter into the pan, gently flattening each with the back of a spoon.
Cook for 2–3 minutes on each side, or until golden brown and crispy.
Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
For a spicy kick, add 1–2 tablespoons of finely chopped jalapeños or a pinch of red pepper flakes to the batter.
For extra freshness, mix in 2 tablespoons of chopped green onions or chives.
You can substitute mozzarella for cheddar for a milder, stretchier texture.
To make them lighter, cook the fritters in an air fryer at 375°F (190°C) for about 8–10 minutes, flipping halfway through. Lightly spray with oil before cooking.
For added texture, mix in 1/4 cup finely diced bell peppers.
Storage/Reheating
Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a skillet over medium heat for 2–3 minutes per side until warmed through and crispy again.
You can also reheat them in an oven at 350°F (175°C) for 8–10 minutes.
Avoid microwaving if possible, as it can make them soft instead of crispy.
Fritters can be frozen for up to 2 months. Freeze in a single layer first, then transfer to a freezer-safe bag. Reheat directly from frozen in the oven until heated through.
FAQs
Can I use canned corn for this recipe?
Yes, just make sure to drain it thoroughly to prevent excess moisture in the batter.
Can I use frozen corn?
Yes, thaw the corn completely and pat it dry before mixing into the batter.
Why are my fritters falling apart?
This usually happens if there is too much moisture. Make sure the corn is well drained and measure the flour accurately.
Can I bake these instead of frying?
Yes, bake at 400°F (200°C) for 15–20 minutes, flipping halfway through, until golden and cooked through.
What oil is best for frying?
Vegetable oil, canola oil, or sunflower oil work well because they have a neutral flavor and high smoke point.
Can I make the batter ahead of time?
It’s best to cook the fritters right after mixing, but you can refrigerate the batter for up to 4 hours before frying.
How do I make them extra crispy?
Make sure the oil is properly heated before frying and avoid overcrowding the pan.
Can I add other vegetables?
Yes, finely chopped bell peppers, zucchini (well drained), or green onions work well.
Are these fritters gluten-free?
Not as written, but you can substitute a gluten-free all-purpose flour blend.
What can I serve with corn fritters?
They pair well with a fresh salad, yogurt-based dip, sour cream, or a simple tomato salsa.
Conclusion
These crispy cheesy corn fritters are the perfect combination of sweet corn, melted cheese, and golden crunch. Easy to prepare and endlessly customizable, they’re ideal for everything from casual family dinners to entertaining guests. Once you try them fresh and warm from the skillet, they’re sure to become a regular favorite in your kitchen.
These irresistibly crispy cheesy corn fritters are golden and crunchy on the outside with a soft, cheesy center filled with sweet corn. Quick to prepare and packed with flavor, they make a perfect snack, appetizer, or side dish.
Ingredients
2 cups corn kernels (fresh, canned drained, or frozen thawed)
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
3/4 cup all-purpose flour
2 large eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons chopped fresh parsley (optional)
1/3 cup vegetable oil for frying
Instructions
In a large bowl, combine corn kernels, shredded cheddar, and grated Parmesan cheese.
Add flour, baking powder, salt, black pepper, and garlic powder. Stir to coat evenly.
In a separate bowl, whisk together eggs and milk until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but scoopable.
Heat vegetable oil in a large skillet over medium heat.
Drop about 2 tablespoons of batter per fritter into the hot oil and gently flatten with the back of a spoon.
Cook for 2–3 minutes per side until golden brown and crispy.
Transfer fritters to a paper towel-lined plate to drain excess oil.
Serve warm for best texture and flavor.
Notes
Ensure corn is well drained to prevent excess moisture.
Add jalapeños or red pepper flakes for a spicy variation.
Mix in chopped green onions or chives for extra freshness.
Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway, for a lighter option.
Avoid overcrowding the pan to maintain crispiness.
