Can I make the batter ahead of time?

While you can prepare the batter a few hours in advance and keep it refrigerated, I don't recommend making it more than 4 hours ahead. The baking powder starts working once mixed with wet ingredients, and you'll lose some of that lightness if it sits too long. If you do make it ahead, you might need to add a splash more milk before cooking as the batter will thicken in the refrigerator.

Why are my fritters falling apart when I flip them?

This typically happens when the fritters aren't cooked long enough on the first side before flipping. Make sure you see those bubbles forming and edges setting before attempting to turn them. Also check that your batter isn't too wet – it should be thick enough to hold its shape.

Can I use gluten-free flour?

Absolutely! A cup-for-cup gluten-free flour blend works beautifully in this recipe. You may need to adjust the milk slightly as some gluten-free flours absorb liquid differently.

Can I bake these instead of frying?

Yes, though the texture won't be quite the same. Preheat your oven to 425°F, line a baking sheet with parchment paper, spray with cooking spray, drop the batter as directed, and bake for about 15 minutes, flipping halfway through. They won't be as crispy but will still be delicious.

Cheesy Corn Fritters Recipe

Name: Cheesy Corn Fritters Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 cups corn kernels (fresh, frozen, or canned; thawed if using frozen); 1 cup all-purpose flour; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1 teaspoon granulated sugar; 1 teaspoon baking powder; Kosher salt and freshly ground black pepper, to taste; 2 eggs, beaten; 1/2 cup whole milk; 1/4 cup green onion, chopped; 3/4 cup cheddar cheese, grated; Vegetable oil, as needed

These Cheesy Corn Fritters are crispy on the outside, tender on the inside, and packed with juicy corn kernels and melty cheese. They come together in just minutes with simple pantry ingredients, making them perfect for busy weeknights when you need something delicious without the fuss. The combination of sweet corn, sharp cheddar, and subtle spices creates an irresistible flavor that will have everyone reaching for seconds!

Why You’ll Love This Recipe

Quick and Simple: From mixing bowl to table in under 20 minutes – these fritters are the definition of fast food done right.
Versatile: Works perfectly as an appetizer, side dish, or even a light main course when paired with a salad.
Family-Friendly: Kids and adults alike go crazy for these – the crispy edges and cheesy center are universally appealing.
Budget-Friendly: Made with affordable ingredients that you likely already have in your pantry and fridge.

Ingredients You’ll Need

Corn kernels: The star of the show! Provides sweet pops of flavor and texture. Fresh corn cut straight from the cob gives the best flavor in summer, but frozen or canned work beautifully year-round.
All-purpose flour: Creates the structure for your fritters, binding everything together.
Paprika: Adds a subtle smoky depth and beautiful color to the fritters.
Cayenne pepper: Provides just a hint of heat that balances the sweetness of the corn. Adjust according to your spice preference.
Sugar: Enhances the natural sweetness of the corn kernels.
Baking powder: The secret to light, fluffy fritters rather than dense, heavy ones.
Eggs: Act as the binding agent that holds everything together.
Milk: Creates moisture and helps achieve the perfect batter consistency.
Green onion: Adds a fresh, mild onion flavor that brightens the whole dish.
Cheddar cheese: Creates those irresistible melty pockets throughout each fritter. Sharp cheddar provides the best flavor contrast.
Vegetable oil: Gives you that perfect golden-brown crust. Any neutral oil with a high smoke point works well.
Salt and pepper: Enhances all the other flavors in the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

These fritters are wonderfully adaptable – here are some of my favorite ways to switch things up:

Mexican-Style: Add a diced jalapeño, some chopped cilantro, and swap the cheddar for pepper jack cheese.
Herb Garden: Mix in 2 tablespoons of fresh chopped herbs like basil, chives, or dill.
Bacon Lover’s: Fold in 1/4 cup of crispy bacon bits for an extra savory twist.
Mediterranean: Add 1/4 cup crumbled feta, 2 tablespoons chopped olives, and a pinch of dried oregano.

How to Make Cheesy Corn Fritters

Step 1: Prepare the Batter

In a large bowl, combine the corn kernels, flour, paprika, cayenne pepper, sugar, baking powder, salt, and pepper. Mix thoroughly until all the corn is coated with the dry ingredients.

Step 2: Add Wet Ingredients

Pour in the beaten eggs and milk, stirring until just combined. Be careful not to overmix – a few lumps are perfectly fine and will result in more tender fritters.

Step 3: Incorporate the Mix-ins

Gently fold in the chopped green onions and grated cheddar cheese until evenly distributed throughout the batter. The mixture should be thick enough to hold its shape when dropped from a spoon.

Step 4: Cook the Fritters

Heat enough vegetable oil to generously coat the bottom of a large skillet over medium heat. Once the oil is shimmering (but not smoking), drop 2-tablespoon portions of the batter into the hot oil, then use the back of the spoon to flatten them slightly.

Step 5: Achieve the Perfect Crisp

Cook each fritter for 3-4 minutes per side until they’re beautiful golden brown with crispy edges. You’ll know they’re ready to flip when you see bubbles forming on the surface and the edges starting to set.

Step 6: Drain and Serve

Transfer the cooked fritters to a paper towel-lined plate to absorb any excess oil. Serve immediately while still warm and at their crispy best.

Pro Tips for Making the Recipe

Corn Prep: If using fresh corn, stand the cob upright in a bowl and cut downward to catch all the juices – that’s pure flavor!
Don’t Crowd the Pan: Cook in batches, giving each fritter plenty of space. Overcrowding drops the oil temperature and results in soggy fritters.
Temperature Control: Maintain medium heat throughout cooking. Too hot and they’ll burn before cooking through; too cool and they’ll absorb oil and become greasy.
Texture Test: Your batter should be thick enough to scoop and hold shape, but not dry. If it seems too thick, add a splash more milk.
Even Sizing: Use a cookie scoop or measuring spoon for consistent-sized fritters that will cook at the same rate.

How to Serve

These versatile fritters can be enjoyed in countless ways:

As an Appetizer:

Serve with a dollop of sour cream, tangy Greek yogurt, or fresh avocado dip. For an extra special touch, try a drizzle of hot honey or sriracha mayo.

As a Side Dish:

Pair with grilled meats, roasted chicken, or alongside a hearty soup. They’re particularly fantastic with barbecue!

For Brunch:

Top with a poached egg and some sliced avocado for a spectacular weekend brunch option that will impress guests.

For Lunch:

Serve a stack with a simple green salad dressed with a light vinaigrette for a satisfying midday meal.

Make Ahead and Storage

Storing Leftovers

These fritters will keep in an airtight container in the refrigerator for up to 3 days. The texture is best on the first day, but they’re still delicious reheated.

Freezing

Freeze completely cooled fritters in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. No need to thaw before reheating!

Reheating

For the crispiest results, reheat in a 350°F oven for 10 minutes or in an air fryer at 370°F for 3-4 minutes. You can also quickly reheat in a skillet with a touch of oil. Microwave reheating works in a pinch but won’t restore the crispy exterior.

FAQs

Can I make the batter ahead of time?

While you can prepare the batter a few hours in advance and keep it refrigerated, I don’t recommend making it more than 4 hours ahead. The baking powder starts working once mixed with wet ingredients, and you’ll lose some of that lightness if it sits too long. If you do make it ahead, you might need to add a splash more milk before cooking as the batter will thicken in the refrigerator.
Why are my fritters falling apart when I flip them?

This typically happens when the fritters aren’t cooked long enough on the first side before flipping. Make sure you see those bubbles forming and edges setting before attempting to turn them. Also check that your batter isn’t too wet – it should be thick enough to hold its shape.
Can I use gluten-free flour?

Absolutely! A cup-for-cup gluten-free flour blend works beautifully in this recipe. You may need to adjust the milk slightly as some gluten-free flours absorb liquid differently.
Can I bake these instead of frying?

Yes, though the texture won’t be quite the same. Preheat your oven to 425°F, line a baking sheet with parchment paper, spray with cooking spray, drop the batter as directed, and bake for about 15 minutes, flipping halfway through. They won’t be as crispy but will still be delicious.

Final Thoughts

These Cheesy Corn Fritters bring together the sweetness of corn and the savory goodness of melted cheese in perfect harmony. They’re the kind of simple yet satisfying food that creates memories around the table. Whether you’re serving them up for a casual family dinner or as part of a weekend spread, they’re bound to disappear quickly. The best part? You’re just minutes away from that first crispy, cheesy bite!

Cheesy Corn Fritters Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Side-dishes
Method: Frying
Cuisine: American

Print Recipe

Description

These cheesy corn fritters are the ultimate comfort food—a crispy, golden exterior encasing a soft and cheesy center filled with sweet corn goodness! Perfect as an appetizer, side dish, or snack, these fritters are easy to whip up and incredibly satisfying. Packed with bold seasonings, creamy cheddar, and fresh green onions, they make for a flavor-packed treat that everyone will love. Plus, they come together in no time, using pantry staples and everyday ingredients.

Instructions

Mix Dry Ingredients
In a large bowl, combine the corn kernels, all-purpose flour, paprika, cayenne pepper, sugar, baking powder, salt, and pepper. Stir thoroughly to evenly incorporate the spices.
Add Wet Ingredients
Crack the eggs into a small bowl and beat them lightly. Pour the eggs and milk into the dry mixture, stirring until fully combined and a batter forms.
Incorporate Additions
Add the chopped green onions and grated cheddar cheese to the batter. Gently fold them in until evenly distributed.
Heat the Skillet
Heat a large skillet over medium heat. Add enough vegetable oil to generously coat the bottom of the skillet. Allow the oil to heat up until shimmering.
Cook the Fritters
Using 2 tablespoons of batter per fritter, carefully drop portions of the batter into the hot skillet. Flatten each portion slightly with the back of the spoon or spatula to form patties.
Fry Until Golden
Cook the fritters for 3-4 minutes on each side or until they are golden brown and crispy. Adjust the heat as needed to avoid burning.
Work in Batches
Fry the fritters in batches using the remaining batter. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
Serve
Serve warm with your favorite sauce or dip for a delicious snack or side dish.

Notes

Make sure the oil is hot enough before frying to ensure crispy fritters and prevent them from becoming greasy.
Frozen corn must be fully thawed and patted dry before using to avoid excess moisture in the batter.
You can substitute cheddar cheese with a blend of cheeses like mozzarella or pepper jack for added flavor.
To reheat leftovers, place fritters in the oven or air fryer to regain their crispiness.