The perfect use for fresh corn, these Cheddar Corn Fritters are cheesy, irresistible and melt-in-your mouth delicious.
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.
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.
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Grilled Corn and Black Bean Salad
Mexican Corn Salad
Chicken and Corn Stuffed Chiles
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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
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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
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
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Gabi says
June 13, 2008 at 3:58 pmWow 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
June 13, 2008 at 4:00 pmi 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
June 13, 2008 at 4:19 pmOh 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
June 13, 2008 at 4:20 pmThose look SO good! bookmarking to try it..
Catherine Wilkinson says
June 13, 2008 at 4:59 pmI’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
June 13, 2008 at 5:15 pmOh they look just gorgeous! Yum yum!!
Mary says
June 13, 2008 at 8:17 pmOK, I think I’m going to have to try these! They sound fabulous!
Melanie says
June 13, 2008 at 8:24 pmYum but sorry your mouth was numb while eating them! And I loved that movie, too. I haven’t seen it in years…
Emiline says
June 13, 2008 at 9:48 pmYes! I want these.
Were you on gas when you were at the dentist’s office? That stuff makes me loopy.
kat says
June 13, 2008 at 10:17 pmoh man i want those now!
Prudy says
June 14, 2008 at 12:48 amGreat 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
June 14, 2008 at 2:01 amYum, these sound good! Must give these a try! Sounds like a great cookbook!
Arfi Binsted says
June 14, 2008 at 9:45 amhmmm… 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
June 14, 2008 at 10:07 amYou 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
June 14, 2008 at 1:53 pmIsn’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
June 14, 2008 at 3:20 pmOh yummy…I’ve never met a Friiter that wasn’t my friend…EVER!
RecipeGirl says
June 14, 2008 at 4:00 pmThese 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
June 14, 2008 at 7:53 pmAdding cheese to corn fritters is a great idea! They look really good!
farida says
June 14, 2008 at 9:10 pmLooks lovely! Great combination of ingredients. I think I’ll bookmark this recipe. Thank you for sharing!
HoneyB says
June 15, 2008 at 10:40 amThese sound very delicious – I grew up with my mom making corn fritters and I always looked forward to them!
Jeena says
June 15, 2008 at 10:56 amSweetcorn is a big favourite here, these fritters sound fabulous.
Vicarious Foodie says
June 15, 2008 at 5:18 pmOh my gosh I am so making these. They sound like a dream. Thanks for the recipe!
Peabody says
June 16, 2008 at 3:52 amI dare not make these as I would eat the whole batch!
Ann says
June 16, 2008 at 3:41 pmThis is definitely getting bookmarked for when corn comes into season. And I loved Flight of the Navigator!
Ruth Elkin says
June 17, 2008 at 1:17 pmI love corn fritters. These look delicious!!!!
kamailesfood says
June 18, 2008 at 12:42 amHmmm…you make these sound like an absolute must try. I enjoy a good corn fritter and one with cheese sounds even better. 🙂
ashley says
June 18, 2008 at 2:19 pmthese look delicious!!
kimberleyblue says
June 18, 2008 at 2:26 pmI rarely fry any food – but I am soo making these. They sound so delicious!!
Ashley says
August 16, 2008 at 9:57 pmI made these tonight as a side to grilled Chicken, they were extremely delicious! Thanks 🙂
kelaltieri says
October 17, 2008 at 10:21 pmi just made these and .. wow. 🙂
Amanda says
April 28, 2011 at 1:12 amhello 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
September 1, 2014 at 9:26 amLOVE cheese and LOVE corn so this is right up my street! These look amazing!
Kristen says
September 1, 2014 at 1:45 pmThese look like such a great end of summer harvest type recipe! LOVING it!
Jackie says
September 1, 2014 at 8:26 pmHi Deborah
So I guess, frozen corn is out of the question?
Deborah says
September 1, 2014 at 9:54 pmI’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
September 12, 2014 at 4:57 amHow about using canned corn?
Deborah says
September 12, 2014 at 9:56 pmI haven’t tried them with canned corn, so I’m not sure, but I’m guessing they would work.
Chels R. says
September 1, 2014 at 10:16 pmThese are so much fun! Love the cheese and corn combo-can’t go wrong there.
Anna OMG Yum! says
September 3, 2014 at 7:45 amOMG these look amazing!!!! I am so hungry!!!
Jackie says
September 3, 2014 at 12:08 pmHi 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
September 3, 2014 at 10:53 pmThank you so much – that means so much to me!! xoxo
Liz says
September 6, 2014 at 11:13 amLove these – thanks and have a great weekend!
Farah.F says
October 14, 2014 at 8:41 amJust 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
July 21, 2015 at 11:42 amOoooo… anyone have any luck making these with oil or coconut oil? They look absolutely wonderful!
Wendy says
January 25, 2016 at 12:45 pmAny chance you can sub the flour for almond flour or similar?
Deborah says
January 27, 2016 at 12:23 amI 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
June 27, 2016 at 9:21 pmOh this is good food. Used to get similar corn bites in the Navy. Awesome with breakfast too!! Blessings Deborah. Maranatha!
Cheryl Salls says
November 30, 2016 at 6:37 pmI 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
December 4, 2016 at 12:58 amI’m so happy you enjoyed them!
Elri says
June 16, 2017 at 10:05 amMade 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
September 9, 2017 at 12:43 pmWould these be alright if the batter was made ahead of time and fried later?
Deborah says
September 13, 2017 at 12:10 amI haven’t tried making it ahead of time, so I’m not sure how they would turn out. Sorry!
Derv says
August 18, 2018 at 3:41 pmI wonder..could I make a whole skillet fritter using this recipe? to be sliced after cooking, instead of individual patties?
Deborah says
August 28, 2018 at 10:09 amYou 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.