• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Taste and Tell

Come experience a taste of life!

  • Home
  • About
  • Recipes
  • Cookbook
  • Travel
  • Home and Family

September 1, 2014

Cheddar Corn Fritters

The perfect use for fresh corn, these Cheddar Corn Fritters are cheesy, irresistible and melt-in-your mouth delicious.

PIN IT FOR LATER!


The perfect use for fresh corn, these Cheddar Corn Fritters are cheesy, irresistible and melt-in-your mouth delicious.

The perfect use for fresh corn, these Cheddar Corn Fritters are cheesy, irresistible and melt-in-your mouth delicious.

MY LATEST RECIPES

Originally posted June 13, 2008 – I was going to update this post this yesterday, but couldn’t get onto the back end of the site due to some technical difficulties. But I wanted to repost it so much, I decided to go ahead and do it today!! The roadside stands here are still bursting with corn, and I’m definitely not wanting to give it up yet. These corn fritters are a bit of a splurge, but they are well worth it. You definitely won’t regret making them!

Watch how to make these Cheddar Corn Fritters here:

(note – the video is missing the addition of the butter. Oops!)

Do you remember that movie Flight of the Navigator? In case you haven’t,

Flight of the Navigator is a 1986 Disney science fiction film about a 12-year old boy, David, who is abducted by an alien space craft. Due to time dilation, David is gone for only a few hours, but when he is returned to earth, eight years have gone by. David has no memory of his abduction, and finds the world, and his family to have changed drastically. He eventually winds up at NASA to discover what happened. There he reunites with the ship. (From Wikipedia)

I remember watching this as a child. After seeing it for the first time, I developed this fear that I would come home one day only to discover that time had passed by for everyone else but me. It seems so silly to me now, but it was an honest fear for me when I was younger. I would go to school one day, and worry that days or weeks had gone by without me there, and that I wouldn’t know anyone anymore, and that everyone would think I was crazy.

The perfect use for fresh corn, these Cheddar Corn Fritters are cheesy, irresistible and melt-in-your mouth delicious.

Well, obviously that never happened, but I still have brief moments like this as an adult. One of these moments was yesterday. I was at the dentist’s office, lying in the chair getting a cavity filled. (Stupid, sneaky cavities!!) As I’m lying there, I all of a sudden hear George Micheal’s Christmas song – Last Christmas – playing on the radio. I had a brief moment of panic, wondering why I thought it was June when it was in fact December. Why else would there be Christmas music on the radio? After that moment, the dentist said something about the song and wondered why it was on the radio, so I immediately realized that – no, I hadn’t skipped through the last 6 months somehow without noticing. It was still June!

So what does this story have to do with these Cheddar Corn Fritters? Nothing, except for the fact that I was totally bummed that my mouth was halfway numb when I ate these. Because they were phenomenal. And even though my tongue felt at least 5 times larger than normal and I was drooling out of the right side of my mouth, I still gave these corn fritters an A+. In fact, this recipe alone was worth the cost of this cookbook.

I have been seeing fresh corn at the store for the last couple weeks, but I’m usually wary of corn this early – afraid that it will have no flavor. But I decided to go for it, and I’m glad I did. This corn was so incredible sweet and juicy – it was perfect! I did boil the corn for about 3 minutes before I cut it off the cob, and I would suggest this extra step. And I’ve decided that I’m the worst pan fryer ever – my kitchen was covered in oil by the time I was finished. (I have a hard time flipping things over without making a total mess!) While I was making them, I couldn’t see how they would be worth the mess they were making, but when I took my first bite, the mess didn’t matter at all anymore. These corn fritters are seriously that good.

The perfect use for fresh corn, these Cheddar Corn Fritters are cheesy, irresistible and melt-in-your mouth delicious.

Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!

Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin
follow us in feedly
Follow on Bloglovin

Looking for more corn recipes?
Grilled Corn and Black Bean Salad
Mexican Corn Salad
Chicken and Corn Stuffed Chiles

Or check out these corn recipes from around the web:
Shrimp Corn Chowder from Well Plated
Blueberry Corn Salad from Two Peas and Their Pod
Cheddar, Corn and Bacon Potato Salad from Family Food on the Table

Print
The perfect use for fresh corn, these Cheddar Corn Fritters are cheesy, irresistible and melt-in-your mouth delicious.

Cheddar Corn Fritters

  • Author: Deborah
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 16 fritters
  • Category: Side Dish
Print
Pin

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.


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

Did you make this recipe?

Tag @tasteandtell on Instagram and hashtag it #tasteandtell

SHOP THIS POST:

Don’t miss a thing! Follow me on Pinterest to see what I’m pinning!

Visit Taste and Tell’s profile on Pinterest.

Filed Under: Food, Side Dish Tagged With: cheddar cheese, corn, fresh corn, red bell pepper

Disclosure // Work with Me // Press // Contact
All writing and photography is copyright © 2007-2015 by Deborah Harroun unless otherwise indicated. All rights reserved.
Food home travel
Previous Post: « Crazy for Crust {The Blogger Ten}
Next Post: Creamy Quesadilla Recipe »

Reader Interactions

Comments

  1. Gabi says

    June 13, 2008 at 3:58 pm

    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

    Reply
  2. Grace says

    June 13, 2008 at 4:00 pm

    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! 🙂

    Reply
  3. eatme_delicious says

    June 13, 2008 at 4:19 pm

    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.

    Reply
  4. Tasha T says

    June 13, 2008 at 4:20 pm

    Those look SO good! bookmarking to try it..

    Reply
  5. Catherine Wilkinson says

    June 13, 2008 at 4:59 pm

    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!

    Reply
  6. Kelly-Jane says

    June 13, 2008 at 5:15 pm

    Oh they look just gorgeous! Yum yum!!

    Reply
  7. Mary says

    June 13, 2008 at 8:17 pm

    OK, I think I’m going to have to try these! They sound fabulous!

    Reply
  8. Melanie says

    June 13, 2008 at 8:24 pm

    Yum but sorry your mouth was numb while eating them! And I loved that movie, too. I haven’t seen it in years…

    Reply
  9. Emiline says

    June 13, 2008 at 9:48 pm

    Yes! I want these.

    Were you on gas when you were at the dentist’s office? That stuff makes me loopy.

    Reply
  10. kat says

    June 13, 2008 at 10:17 pm

    oh man i want those now!

    Reply
  11. Prudy says

    June 14, 2008 at 12:48 am

    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!

    Reply
  12. Steph says

    June 14, 2008 at 2:01 am

    Yum, these sound good! Must give these a try! Sounds like a great cookbook!

    Reply
  13. Arfi Binsted says

    June 14, 2008 at 9:45 am

    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.

    Reply
  14. Lore says

    June 14, 2008 at 10:07 am

    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.

    Reply
  15. Cookie baker Lynn says

    June 14, 2008 at 1:53 pm

    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.

    Reply
  16. noble pig says

    June 14, 2008 at 3:20 pm

    Oh yummy…I’ve never met a Friiter that wasn’t my friend…EVER!

    Reply
  17. RecipeGirl says

    June 14, 2008 at 4:00 pm

    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 🙁

    Reply
  18. Kevin says

    June 14, 2008 at 7:53 pm

    Adding cheese to corn fritters is a great idea! They look really good!

    Reply
  19. farida says

    June 14, 2008 at 9:10 pm

    Looks lovely! Great combination of ingredients. I think I’ll bookmark this recipe. Thank you for sharing!

    Reply
  20. HoneyB says

    June 15, 2008 at 10:40 am

    These sound very delicious – I grew up with my mom making corn fritters and I always looked forward to them!

    Reply
  21. Jeena says

    June 15, 2008 at 10:56 am

    Sweetcorn is a big favourite here, these fritters sound fabulous.

    Reply
  22. Vicarious Foodie says

    June 15, 2008 at 5:18 pm

    Oh my gosh I am so making these. They sound like a dream. Thanks for the recipe!

    Reply
  23. Peabody says

    June 16, 2008 at 3:52 am

    I dare not make these as I would eat the whole batch!

    Reply
  24. Ann says

    June 16, 2008 at 3:41 pm

    This is definitely getting bookmarked for when corn comes into season. And I loved Flight of the Navigator!

    Reply
  25. Ruth Elkin says

    June 17, 2008 at 1:17 pm

    I love corn fritters. These look delicious!!!!

    Reply
  26. kamailesfood says

    June 18, 2008 at 12:42 am

    Hmmm…you make these sound like an absolute must try. I enjoy a good corn fritter and one with cheese sounds even better. 🙂

    Reply
  27. ashley says

    June 18, 2008 at 2:19 pm

    these look delicious!!

    Reply
  28. kimberleyblue says

    June 18, 2008 at 2:26 pm

    I rarely fry any food – but I am soo making these. They sound so delicious!!

    Reply
  29. Ashley says

    August 16, 2008 at 9:57 pm

    I made these tonight as a side to grilled Chicken, they were extremely delicious! Thanks 🙂

    Reply
  30. kelaltieri says

    October 17, 2008 at 10:21 pm

    i just made these and .. wow. 🙂

    Reply
  31. Amanda says

    April 28, 2011 at 1:12 am

    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?

    Reply
  32. Becca @ Amuse Your Bouche says

    September 1, 2014 at 9:26 am

    LOVE cheese and LOVE corn so this is right up my street! These look amazing!

    Reply
  33. Kristen says

    September 1, 2014 at 1:45 pm

    These look like such a great end of summer harvest type recipe! LOVING it!

    Reply
  34. Jackie says

    September 1, 2014 at 8:26 pm

    Hi Deborah

    So I guess, frozen corn is out of the question?

    Reply
    • Deborah says

      September 1, 2014 at 9:54 pm

      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!!

      Reply
      • Mary McFarren says

        September 12, 2014 at 4:57 am

        How about using canned corn?

        Reply
        • Deborah says

          September 12, 2014 at 9:56 pm

          I haven’t tried them with canned corn, so I’m not sure, but I’m guessing they would work.

          Reply
  35. Chels R. says

    September 1, 2014 at 10:16 pm

    These are so much fun! Love the cheese and corn combo-can’t go wrong there.

    Reply
  36. Anna OMG Yum! says

    September 3, 2014 at 7:45 am

    OMG these look amazing!!!! I am so hungry!!!

    Reply
  37. Jackie says

    September 3, 2014 at 12:08 pm

    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.

    Reply
    • Deborah says

      September 3, 2014 at 10:53 pm

      Thank you so much – that means so much to me!! xoxo

      Reply
  38. Liz says

    September 6, 2014 at 11:13 am

    Love these – thanks and have a great weekend!

    Reply
  39. Farah.F says

    October 14, 2014 at 8:41 am

    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.

    Reply
  40. Rachel says

    July 21, 2015 at 11:42 am

    Ooooo… anyone have any luck making these with oil or coconut oil? They look absolutely wonderful!

    Reply
  41. Wendy says

    January 25, 2016 at 12:45 pm

    Any chance you can sub the flour for almond flour or similar?

    Reply
    • Deborah says

      January 27, 2016 at 12:23 am

      I haven’t tried, so I can’t say for sure, but I’m guessing it would be worth a try!

      Reply
  42. Hugo A L Rohland says

    June 27, 2016 at 9:21 pm

    Oh this is good food. Used to get similar corn bites in the Navy. Awesome with breakfast too!! Blessings Deborah. Maranatha!

    Reply
  43. Cheryl Salls says

    November 30, 2016 at 6:37 pm

    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!

    Reply
    • Deborah says

      December 4, 2016 at 12:58 am

      I’m so happy you enjoyed them!

      Reply
  44. Elri says

    June 16, 2017 at 10:05 am

    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!!!!

    Reply
  45. Rose says

    September 9, 2017 at 12:43 pm

    Would these be alright if the batter was made ahead of time and fried later?

    Reply
    • Deborah says

      September 13, 2017 at 12:10 am

      I haven’t tried making it ahead of time, so I’m not sure how they would turn out. Sorry!

      Reply
  46. Derv says

    August 18, 2018 at 3:41 pm

    I wonder..could I make a whole skillet fritter using this recipe? to be sliced after cooking, instead of individual patties?

    Reply
    • Deborah says

      August 28, 2018 at 10:09 am

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Welcome to Taste and Tell

Hi! My name is Deborah— welcome to Taste and Tell where I talk about all the things I love - food, family & travel. Come experience a taste of life! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Don’t Miss These!

A mash up of 2 favorite sandwiches - a ham and cheese sandwich is slathered with a béchamel sauce, then battered and cooked in a skillet Monte Cristo style. Top with powdered sugar and raspberry jam if desired!

Monte Cristo-Style Croque Monsieur Recipe

How to make Corn Chowder with Bacon

Corn Chowder with Bacon

So good and so tender - these Sweet and Sour Meatballs take a flavorful meatball and cover them in a perfect sweet and sour sauce for a dinner the whole family will crave.

Sweet and Sour Meatballs

Recipe for Sour Cream Cookies

Sour Cream Cookies | Milk Bar Life Review

Stay Updated

Most Popular Recipes

A favorite sandwich - the Monte Cristo - takes a different form in this sandwich loaf that has layers of crescent dough, turkey, ham, cheese, and raspberry jam. This Monte Cristo Sandwich Loaf is perfect for pot lucks or picnics.

Monte Cristo Sandwich Loaf

Daddy Wu's Chinese Chicken

Daddy Wu’s Chinese Chicken

Footer

Meet Deborah

Hi! My name is Deborah— welcome to Taste and Tell where I talk about all the things I love - food, family & travel. Come experience a taste of life! Read More…

My Favorites

This Garlic Parmesan Chicken Pasta is made easy by using precooked, shredded chicken. A garlic parmesan sauce coats the chicken and homestyle noodles in this fast and comforting casserole.
Covered in red, green and white (the Mexican flag colors), these Smothered Chicken Burritos bring the flavors of Mexico to your dining room table.
The perfect way to get in your veggies, these Vegetable and Sausage Stuffed Peppers are stuffed with lots of veggies, rice and flavorful sausage. The perfect end of summer meal!

stay connected

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Copyright© 2019 · Brunch Pro Theme by Shay Bocks

Wondering what's for dinner tonight?

Subscribe to my weekly newsletter for FREE! From dinners to dessert, I've got you covered!

Your information will *never* be shared or sold to a 3rd party.