Easy Corn Fritters
User Reviews
5
Easy Corn Fritters
Description
Easy Corn Fritters are made by mixing cornmeal, flour, beaten egg, chopped green onion, smoked paprika, salt, corn kernels, and cheese. Milk is added just enough to create a moist batter that holds shape. The batter is spooned and flattened in olive oil on medium heat until golden brown on each side, producing a lightly crispy exterior and soft interior. The addition of jalapeño gives a subtle hint of heat without overpowering the natural sweetness of the corn and cheese.
The fritters have a texture contrast between the crispy edges and creamy, cheese-enriched center. The corn kernels give occasional bursts of sweetness and bite. Cooking in a skillet keeps them small and quick to prepare, suitable for a snack or side dish.
They can be served immediately with a dollop of sour cream or alongside meals requiring a light, slightly spicy corn accompaniment. These fritters are adaptable to various corn types and cheeses, making them convenient for everyday use.
The recipe notes mention using any form of corn including canned if properly drained. Jalapeños can be omitted or replaced with mild peppers to soften the spice. Milk quantity varies depending on batter consistency, allowing adjustment for preferred thickness.
Ingredients
- ⅓ cup all-purpose flour
- ¼ cup cornmeal
- 1 egg
- 1 green onion chopped
- 1 tablespoon jalapeño minced
- ⅛ teaspoon smoked paprika
- salt to taste
- black pepper to taste
- 2 cups corn kernels fresh, frozen or leftover corn on the cob
- ½ cup Monterey jack cheese
- ¼ cup milk or more if needed
- 2 tablespoons olive oil
Instructions
- Combine flour, cornmeal, egg, onion, and smoked paprika in a bowl. Add salt to taste. Stir in corn and cheese.
- Add milk a little bit at a time if needed to make a moist mixture that can still hold its shape. You may not need all of the milk.
- Heat oil over medium heat in a large skillet. Spoon 2-3 tablespoons of the corn mixture onto the hot oil and gently flatten with a spatula.
- Cook for 3-4 minutes or until golden, flip and cook an additional 3-4 minutes.
- Top with sour cream for serving.
Notes
- Corn kernels can be fresh, thawed from frozen, or drained canned corn.
- Feel free to substitute any cheese variety depending on preference or availability.
- Omit jalapeños or replace with mild green chiles or bell peppers to reduce heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277 | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 110mg | 5% |
| Potassium | 297mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 130mg | 13% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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