The perfect use for fresh corn, these Cheddar Corn Fritters are cheesy, irresistible and melt-in-your mouth delicious.
Looking for more side dishes with fresh vegetables? Try these Glazed Carrots, this Broccoli Salad, this Fresh Green Bean Salad with Asian Dressing, or this Tomato Tart with Bacon and Gruyere.
It is the time of year when you start seeing fresh corn at the store and the roadside stands. And judging by the amounts of corn that I start buying, you can pretty much say that I love corn season. Give me all the corn and tomatoes, and I’m a happy girl.
These Cheddar Corn Fritters are one of the corn recipes that I can say I have no self control around. Set a batch of these in front of me, and I can’t say no. Before I know it, I’ve even 3 and I’m going back for a 4th. It’s a recipe that I have to make at least once every time corn is in season, and it’s the reason I mourn when corn season is over. Yep, these babies are that good.
Watch how to make these Cheddar Corn Fritters here:
What are Corn Fritters?
So, if you’ve never had a corn fritter, you’re probably wondering what they are. Corn fritters are little fried “cakes”. I’ve often seen them called cakes, although they do not resemble that cake you would find at the bakery. Instead, these are a mixture of corn, eggs, flour, and a few other ingredients that make a batter that is pan fried. They can be served as a side dish, or even as an appetizer. While some fritters are more dough, these corn fritters are more corn with the batter that holds them together.
What Kind of Corn Do You Use In Corn Fritters?
I only make these in the summer (and sometimes early fall) when I can get fresh corn. I think fresh is definitely superior in this recipe. One pro of using fresh corn on the cob is that you will get all of the corn milk that comes off the cob when you cut the corn from the cob. The milk is the milky substance that comes from the cob, and it adds a lot of flavor. I also think the flavor and texture of fresh corn is better. If you are in a pinch, you can use frozen corn as well. I wouldn’t suggest using canned corn, though, as it isn’t as firm or fresh tasting.
More Recipes Using Fresh Corn
Grilled Mexican Corn on the Cob
Grilled Corn Quesadilla Recipe
Grilled Corn on the Cob with Smoky Butter
Mexican Corn Salad
Grilled Corn and Black Bean Salad
Tilapia with Roasted Corn
Grilled Corn and Green Chile Dip
Tools You May Need To Make These Cheddar Corn Fritters
You’ll need a heavy duty skillet to make the fritters. I like to fry my fritters in a cast iron skillet. It holds the heat well and they just last forever!
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Cheddar Corn Fritters
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 16 fritters 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
The perfect use for fresh corn, these Cheddar Corn Fritters are cheesy, irresistible and melt-in-your mouth delicious.
Ingredients
- 3 ears fresh corn (*or 2 cups corn kernels)
- 3 tablespoons diced red or green bell pepper
- 2 large eggs, lightly beaten
- 1/2 cup water
- 1/2 cup grated Cheddar cheese
- 3/4 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon chili powder
- salt and pepper to taste
- 2 tablespoons melted butter
- vegetable oil, for frying
Instructions
- Shuck and clean the corn. Bring a large pot of water to a boil. Add the corn to the boiling water and boil for 3 minutes. Remove from the heat and allow to cool slightly.
- Turn a small bowl upside down inside a larger bowl. This creates a “stand” to stand the corn on to cut the kernels from the cobs. Cut the kernels from the ear, then scrape the cob with a table knife to release all of the milk. Remove the small bowl, then add the bell pepper, eggs, water and cheese. Stir to combine.
- In another bowl, combine the flour, sugar, chili powder, salt and pepper. Add the flour mixture to the corn mixture and stir just until evenly moistened. Stir in the melted butter.
- Pour oil into a large heavy skillet to a depth of 1/4-inch. Heat over medium heat until it registers 350º on a deep-frying thermometer. Using a serving spoon and working in batches to avoid crowding, drop spoonfuls of batter into the hot oil. You will make about 16 fritters in all. Fry on the first side until golden bowl and crisp, about 2 minutes. Turn once and fry until golden on the second side, 2 minutes more. Drain the fritters on paper towels and season with salt.
- Serve warm.
Recipe Notes:
Recipe source: Vegetables
*If not using fresh corn, you won’t have the extra flavor from the corn milk.
If needed, you can keep the first batches of fritters warm in an over set at 200ºF while you finish frying the remainder.
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Serving Size: 1 fritter
- Calories: 103
- Sugar: 1 g
- Sodium: 68 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 31 mg
Keywords: Corn Fritters
Gabi says
Wow I must try these- if they’re that good for a rave after eating with a half numb mouth 🙂
It’s interesting how an idea can completely capture your imagination as a child and you carry it with you your entire life. I have those too.
xoxo
Grace says
i love corn fritters. unfortunately, my frying skills leave a lot to be desired and i tend to hurt myself. sometimes–actually, most times–they’re totally worth the pain. these look sensational! 🙂
eatme_delicious says
Oh wow that looks good and anything that says “fritter” has me interested! I’m really bad at pan frying stuff like this too so I usually avoid it. I tried to make potato fritters/patties once and the mixture was too watery so the fritters never firmed up.
Tasha T says
Those look SO good! bookmarking to try it..
Catherine Wilkinson says
I’m the same way about corn…superstitious about buying too early…but, for some crazy reason (global warming! ice caps melting! Al Gore spazzing out!) the corn has been GREAT right now. Perfect recipe, even with the oil splatters!
Kelly-Jane says
Oh they look just gorgeous! Yum yum!!
Mary says
OK, I think I’m going to have to try these! They sound fabulous!
Melanie says
Yum but sorry your mouth was numb while eating them! And I loved that movie, too. I haven’t seen it in years…
Emiline says
Yes! I want these.
Were you on gas when you were at the dentist’s office? That stuff makes me loopy.
kat says
oh man i want those now!
Prudy says
Great idea-I’ll give this a try when the corn is at its best. I’m a fellow Utah food blogger and just got back from a week in Orem at my sisters!
Steph says
Yum, these sound good! Must give these a try! Sounds like a great cookbook!
Arfi Binsted says
hmmm… cheddar! i wonder how they turned out to be in corn fritters. i mean the taste. must be very different from feta or gruyere. worth trying.
Lore says
You sure make these sound incredibly good! And since hubster declared himself as being the no 1 Cheddar fan I’m sure he would love these.
Cookie baker Lynn says
Isn’t it funny how we can develop weird childhhood fears. My son-in-law to be had nightmares for weeks after watching ET as a child.
noble pig says
Oh yummy…I’ve never met a Friiter that wasn’t my friend…EVER!
RecipeGirl says
These look nummy! Definitely something out of the ordinary for me to make. Love that kind of stuff.
I’m mourning the loss of tastespotting too 🙁
Kevin says
Adding cheese to corn fritters is a great idea! They look really good!
farida says
Looks lovely! Great combination of ingredients. I think I’ll bookmark this recipe. Thank you for sharing!
HoneyB says
These sound very delicious – I grew up with my mom making corn fritters and I always looked forward to them!
Jeena says
Sweetcorn is a big favourite here, these fritters sound fabulous.
Vicarious Foodie says
Oh my gosh I am so making these. They sound like a dream. Thanks for the recipe!
Peabody says
I dare not make these as I would eat the whole batch!
Ann says
This is definitely getting bookmarked for when corn comes into season. And I loved Flight of the Navigator!
Ruth Elkin says
I love corn fritters. These look delicious!!!!
kamailesfood says
Hmmm…you make these sound like an absolute must try. I enjoy a good corn fritter and one with cheese sounds even better. 🙂
ashley says
these look delicious!!
kimberleyblue says
I rarely fry any food – but I am soo making these. They sound so delicious!!
Ashley says
I made these tonight as a side to grilled Chicken, they were extremely delicious! Thanks 🙂
kelaltieri says
i just made these and .. wow. 🙂
Amanda says
hello there used to be a cheddar cornmeal icebox cracker recipe here and ive even gone to the archives and it beings me to this recipe. although it looks good when im truly after is the icebox crackers. can you help me?
Becca @ Amuse Your Bouche says
LOVE cheese and LOVE corn so this is right up my street! These look amazing!
Kristen says
These look like such a great end of summer harvest type recipe! LOVING it!
Jackie says
Hi Deborah
So I guess, frozen corn is out of the question?
Deborah says
I’m sure frozen corn would work as well, you just wouldn’t have the extra flavor from the corn milk. But I’m sure they’d still be fabulous!!
Mary McFarren says
How about using canned corn?
Deborah says
I haven’t tried them with canned corn, so I’m not sure, but I’m guessing they would work.
Chels R. says
These are so much fun! Love the cheese and corn combo-can’t go wrong there.
Anna OMG Yum! says
OMG these look amazing!!!! I am so hungry!!!
Jackie says
Hi Deborah
I must have missed the announcement about you writing a cookbook. I saw it on amazon.com and preordered it. I love red velvet cake.
Deborah says
Thank you so much – that means so much to me!! xoxo
Liz says
Love these – thanks and have a great weekend!
Farah.F says
Just made these. But, seriously yours look gorgeous and mine didn’t turn up even close. taste was fine, but not beautiful golden and crisp 🙁 i suspect i messed up the flour and corn ratio.
Rachel says
Ooooo… anyone have any luck making these with oil or coconut oil? They look absolutely wonderful!
Wendy says
Any chance you can sub the flour for almond flour or similar?
Deborah says
I haven’t tried, so I can’t say for sure, but I’m guessing it would be worth a try!
Hugo A L Rohland says
Oh this is good food. Used to get similar corn bites in the Navy. Awesome with breakfast too!! Blessings Deborah. Maranatha!
Cheryl Salls says
I found this recipe and made it for a side to go with oven baked ribs. These fritters are yummy! My husband devoured them! Thank you for the recipe, I will be using it again for sure!
Deborah says
I’m so happy you enjoyed them!
Elri says
Made it with 1/3 cup coconut flour and 1/2 cup cornflour and 1 cup water due to a low carb diet, and I supplemented the chilli powder with cayenne pepper. Delicious!!!!
Rose says
Would these be alright if the batter was made ahead of time and fried later?
Deborah says
I haven’t tried making it ahead of time, so I’m not sure how they would turn out. Sorry!
Derv says
I wonder..could I make a whole skillet fritter using this recipe? to be sliced after cooking, instead of individual patties?
Deborah says
You might be able to – I haven’t tried it. I would be worried that the center wouldn’t be cooked through, but I bet if you played with the temperature a little bit you could get it to work.
Marilyn Larson says
Fabulous Recipe!!! Thanks for Sharing.
★★★★★
34-going-on-21 Millennial Mom says
Hello. I’m just about to make these right now (they look awesome), and I was wondering if these can be frozen (heated up later in the oven)? Making freezer meals for my parents, and I want to make them some stick-to-your-ribs comfort food.
Deborah says
I have not tried freezing these before. My initial guess is that they would freeze well, though.