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Sink your teeth into crispy-on-the-outside, soft-on-the-inside corn fritters that are downright packed with sunny flavor. Each bite is packed with cheddar, scallions, sweetness from corn, and a gentle touch of spice. Snack on them alone, eat as a side dish, or put out a plate for your friends—no one can resist.
Must-Have Ingredients
- Cornmeal Plus Flour: This combo makes the fritters hold up well while still being crisp around the edges.
- Sharp Cheddar And Egg: Egg helps bring all the ingredients together, cheddar keeps things melty and tangy.
- Milk That Suits You: Whole, oat, almond, or whatever milk you like—it’ll help get your batter just right.
- Fresh Corn Kernels: Cut ’em from the cob for a real summer bite, or let frozen corn defrost to save time.
- Chopped Scallions: Adds a pop of green and a gentle onion taste in every bite.
- Baking Powder: A little helps these cook up light and fluffy.
- Your Pick of Spices: Try a little cayenne, garlic powder, or smoked paprika—totally up to your taste buds.
Irresistible Fritter Guide
- Drain and Serve: As soon as the fritters finish cooking, pull them out onto some napkins or paper towel to get rid of extra oil. Tastes best while they’re still nice and warm.
- Flip To Finish: Gently turn them over, let the second side get golden, and make sure the middle is cooked through.
- Cook The Batter: Scoop the mix into your hot skillet and slightly flatten them. Wait for the bottoms to turn that perfect shade of brown.
- Heat The Skillet: Get oil shimmering over medium heat so the fritters don’t stick and cook up crispy.
- Mix In The Dry Stuff: Sprinkle in your spices and baking powder, then slowly add your cornmeal-flour mix until you’ve got thick, chunky batter.
- Filling Time: Toss in corn, scallions, and tons of shredded cheddar. Stir it up so everything’s mixed well.
- Start With Liquids: Whisk your milk, egg, and any wet seasonings together in a big bowl until it all smooths out.
Tricks For The Best Batch
Don’t press down hard—just a little is plenty for even browning. Keep your heat just right so nothing burns. Toss in those dry ingredients at the end to keep your batter extra light. Easy fixes for crispy, fluffy fritters every time.
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Tasty Ways To Enjoy
- Snack Time: Munch on these by themselves to really taste everything going on inside—so good.
- Dip And Dunk: Grab some sour cream, chipotle mayo, or garlicky aioli on the side and dunk away.
- Summertime Sides: Share at cookouts with grilled chicken, slaw, or in a spread of sandwiches.
- Light Lunch: Lay a couple next to tossed greens and creamy avocado slices for a chill lunch.
Stay Fresh Tips
Tuck extra fritters in a covered container in your fridge, or stash them in the freezer to keep longer. When you want them again, just reheat—crispy outside, soft inside, just like new.
Common Questions
- → Can I use frozen corn instead of fresh?
Fresh corn is awesome, but frozen will get you close. Let it thaw and dry it off first so the mix doesn’t turn soupy.
- → Why add apple cider vinegar?
A splash of vinegar wakes up the baking powder. That means your bites puff up nice and light. Don’t worry, you won’t taste it.
- → How do I keep the fritters crispy?
Don’t pack too many in your pan. They need room. Also, make sure the oil’s hot—listen for a big sizzle when you drop in the batter.
- → Can I make these ahead?
Fresh-cooked is best, but you can zap them back in the oven to crisp up. Skip the microwave, or they’ll turn soggy fast.
- → What can I serve with these?
Sour cream is always good. Or mix things up with ranch, hot sauce, or even a bit of maple syrup if you want sweet and salty vibes.