Easy Southern Corn Fritters - Ultra Crispy & Cheesy!

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

cornmeal

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while being cost-effective.

Prepare 3 cups of corn, using either a 16-ounce bag of frozen corn or 2 cans of corn. Rinse canned corn with cool water and thaw frozen corn with warm water until completely thawed. Pat dry with a paper towel.

If using fresh corn, remove kernels from the cob with a sharp knife.

In a large bowl, add 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of paprika, 1/4 teaspoon of garlic powder, 1/4 teaspoon of black pepper, and 1 to 1 1/4 teaspoons of salt. Whisk dry ingredients until well combined.

Add 3 cups of corn, 2 large whisked eggs, 1/3 cup of milk, 1 cup of finely shredded cheddar or Monterey Jack cheese, 1/3 cup of finely chopped fresh cilantro, and 1 tablespoon of sugar to the dry ingredients. Mix until well combined, scraping the bottom of the bowl to incorporate all flour.

Heat a large stainless steel or cast iron skillet over medium heat and add 1 to 2 tablespoons of oil, enough to coat the bottom of the skillet. Heat the oil until it begins to sizzle.

Use a measuring cup to measure out 1/3 cup of batter for each fritter. Place batter for 4 to 5 fritters in the skillet, spacing them apart. Press each fritter down lightly with the back of a spatula.

Cook fritters for 3 to 4 minutes per side until they fluff up and turn lightly browned and crispy.

Serve immediately with a dollop of sour cream and a sprinkle of finely chopped green onions or cilantro. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a skillet with a bit of oil or butter over medium-low heat for 2 minutes on each side until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens