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Cheesy Corn Fritters
These easy to make Cheesy Corn Fritters are loaded up with fresh corn, flavor, and most importantly cheese! Fried in a small amount of olive oil, these fritters are the perfect way to enjoy the flavors of summer!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12 fritters
Course:
Appetizer
Cuisine:
American
Ingredients
- 3 cups corn kernels approximately 4 corn cobs
- ¼ cup cilantro chopped
- ¼ cup green onion chopped
- 1 Jalapeño deseeded, membranes removed, diced
- juice from 1/2 a lime 1 tablespoon
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp chili powder
- 2 large eggs beaten
- ¼ cup milk
- 1½ cup Monterey jack cheese shredded
- 2 tbsp extra virgin olive oil
Instructions
- Prepare Corn: Add the corn to a large bowl. If using fresh corn, cut all the kernels off the cob. If using canned or frozen check notes at bottom of recipe.
- Add in the diced green cilantro, green onion, diced jalapeno, and squeeze in the lime juice from 1/2 a lime.
- Mix Dry Ingredients: In a small bowl add the flour, baking powder, salt, black pepper, chili powder and stir to combine.
- Combine: Pour the dry ingredients into the bowl with the corn. Stir to mix together.
- Mix Batter: Pour in the beaten eggs, milk, and cheese. Stir to combine. Will be a thick batter.
- Heat Oil: Heat a pan over medium high heat, add a drizzle of olive oil, we just need to coat the bottom of the pan.
- Fry Fritters: Place a scoop of the corn fritter batter, about a 1/4 cup amount into the hot oil. Press the batter down to compact it, and press the sides in to help create a patty shape using a rubber spatula.
- Let the batter cook in the oil for about 2-3 minutes, you will see the edges starting to turn golden. Then carefully flip using a spatula to cook the other side. Once both sides are golden brown then remove from the pan and set on a tray lined with a paper towel to absorb any extra oil.
- At this point you can sprinkle with any extra salt or pepper you may want. Serve warm.
Cup of Yum
Notes
- Corn:
- Storage: store leftovers in a sealed container in the refrigerator for 2-3 days.
- Reheating: reheat in a pan with a small amount of oil or a bit of butter.
- Freezing: To enjoy after being frozen, bring to room temperature by setting out on the counter for about an hour, or in the fridge overnight. Then cook them up in a pan with a small amount of oil or even some butter.
- Canned: Strain and use paper towels to dry off as much as possible, then continue with the recipe as directed.
- Frozen: thaw the corn, then pat dry using a paper towel. Continue with the recipe as directed.
Nutrition Information
Serving
1fritter
Calories
159kcal
(8%)
Carbohydrates
16g
(5%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
40mg
(13%)
Sodium
298mg
(12%)
Potassium
108mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
243IU
(5%)
Vitamin C
3mg
(3%)
Calcium
140mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12fritters
Amount Per Serving
Calories
% Daily Value*
| Serving | 1fritter | |
| Calories | 159kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 298mg | 12% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 140mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.