I had never heard of cheesy corn fritters until I came across this post by Eatwell101. I have to say, I was intrigued, to say the least. I thought the corn fritters looked super delicious and vibrant, perfect to try during the spring/summer season. I love eating veggies that are in season and there’s nothing like some sweet corn, am I right or what? Don’t worry, for this recipe you can use canned sweet corn and it will come out equally delicious.
I’m not sure if fried cheesy corn fritters are a southern thing but I’m so happy that I decided to give this recipe a try because they are easily a new favorite side dish. We served these with grilled chicken and it was the perfect compliment. I adapted the Eatwell101 recipe because I found the batter too loose. The tweaks I made allowed for a firmer fritter that had a little bite. I enjoyed this recipe and hope you will too.
This recipe is also a great base to have some fun. I can see bacon crumbles being absolutely amazing as an added ingredient and you can even add more veggies for extra nutrition. Think shredded zucchini or any other summer-appropriate veggie. I used parmesan cheese but feel free to go in with your favorite melty cheese. I think white cheddar would be incredible.
Be sure to tag me @asiliglamcooks if you make it!
Cheesy Corn Fritters
- 2 cups sweet corn
- 1/4 cup cornmeal
- 1/2 cup all-purpose flour
- 2 eggs
- 1 green onion, chopped
- 1 handful parsley
- 1 tbsp lime juice
- 1 tsp Smoked paprika
- 1/2 cup shaved parmesean cheese
- Salt & Pepper to taste
- Oil for frying
- Sour cream to serve
- Mix the corn, cornmeal, flour, paprika, egg, parmesan, green onion, parsley, lime juice in a large bowl. Mixture will seem a little wet but will firm once in the frying pan.
- On medium heat, warm oil in a non stick skillet. Spoon the corn mixture into the skillet to form patties and cook until golden brown on both sides, about 4 minutes per side. Garnish with a dollop of sour cream.
P.S. Check out my last post here.