Delightfully crisp on the outside and tender on the inside, these cheesy corn fritters bring together the natural sweetness of corn, the richness of melted cheese, and the freshness of green onions. They fry up quickly and deliver a satisfying golden crunch that makes them ideal for snacking, sharing, or serving alongside your favorite main dish.
Why You’ll Love This Recipe
Ready in just 30 minutes from start to finish
Uses simple, everyday ingredients
Crispy edges with a soft, cheesy center
Versatile enough for appetizers, snacks, or side dishes
Naturally vegetarian and easy to adapt
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups fresh corn kernels
1 cup shredded sharp cheddar cheese
1 cup all-purpose flour
1 teaspoon baking powder
2 large eggs
0.25 cup finely chopped green onions
Neutral oil for frying
Directions
Measure all ingredients and cut fresh kernels from the cob if using whole corn.
In a large mixing bowl, whisk the all-purpose flour and baking powder until fully combined.
In a separate bowl, beat the eggs. Add the corn kernels, shredded cheddar cheese, and chopped green onions. Mix to incorporate.
Pour the wet mixture into the dry ingredients. Gently fold together until just combined, avoiding overmixing.
Heat a thin layer of neutral oil in a skillet over medium heat. Drop spoonfuls of batter into the hot oil, spacing them apart.
Fry each fritter for about 3 minutes per side, or until golden brown.
Transfer cooked fritters onto paper towels to drain excess oil before serving.
Swap in thawed frozen corn when fresh corn is out of season.
Add finely diced red bell pepper for color and sweetness.
Use a blend of cheddar and parmesan for deeper flavor.
Make them gluten free by replacing all-purpose flour with almond flour and adding a small pinch of xanthan gum.
Storage/Reheating
Store cooled fritters in an airtight container lined with a paper towel and refrigerate for up to 3 days.
Reheat in a hot oven or toaster oven until crisp and warmed through. Avoid microwaving, as it softens the exterior.
FAQs
How do I keep the fritters from falling apart?
Ensure the batter is not too wet and that it’s mixed just until combined so it holds together during frying.
Can I make the batter ahead of time?
It’s best cooked fresh, but you may prepare the dry and wet components separately and combine right before frying.
Can I bake these instead of frying?
Yes. Bake spoonfuls of batter on a parchment-lined tray at 425°F (220°C) for 12–15 minutes, flipping once.
What oil is best for frying?
A neutral oil with a medium-to-high smoke point such as canola, vegetable, or sunflower oil works well.
Can I use canned corn?
Yes, as long as it is well-drained and patted dry to prevent excess moisture.
How do I achieve maximum crispiness?
Make sure the oil is hot enough and avoid overcrowding the pan to maintain proper temperature.
Can I add spices?
Absolutely. Paprika, garlic powder, chili flakes, or cumin add great flavor.
Are these kid-friendly?
Yes—kids enjoy the sweetness of the corn and the mild cheesy flavor.
Can I make mini fritters?
Yes, simply use smaller spoonfuls of batter and shorten the frying time slightly.
What can I serve with these fritters?
They pair well with salads, grilled meats, yogurt-based dips, or spicy mayo.
Conclusion
These irresistibly crispy cheesy corn fritters bring simple ingredients together for a satisfying, crunchy, and comforting dish you can enjoy anytime. Easy to prepare, endlessly adaptable, and perfect for sharing, they’re sure to become a staple at your table. Enjoy them hot and fresh for the best texture and flavor.
These crispy cheesy corn fritters combine the sweetness of corn, richness of sharp cheddar, and freshness of green onions into golden bites perfect for snacks, sides, or appetizers. Quick to fry and naturally vegetarian.
Ingredients
2 cups fresh corn kernels
1 cup shredded sharp cheddar cheese
1 cup all-purpose flour
1 teaspoon baking powder
2 large eggs
0.25 cup finely chopped green onions
Neutral oil for frying
Instructions
Cut fresh corn kernels from the cob if using whole corn. Measure out all ingredients.
In a large bowl, whisk together the all-purpose flour and baking powder.
In a separate bowl, beat the eggs. Stir in corn, shredded cheddar cheese, and chopped green onions.
Combine wet ingredients with dry ingredients, folding gently just until combined. Do not overmix.
Heat a thin layer of neutral oil in a skillet over medium heat.
Drop spoonfuls of the batter into the hot oil, spacing them out in the pan.
Fry each fritter for about 3 minutes per side, or until golden brown and crisp.
Transfer cooked fritters onto a paper towel-lined plate to drain excess oil.
Serve warm for best texture and flavor.
Notes
Use well-drained canned or thawed frozen corn if fresh isn’t available.
To maintain crispiness, fry in small batches and avoid overcrowding the pan.
For a spicy kick, add chili flakes or diced jalapeños to the batter.
Bake instead of fry by spooning batter onto a parchment-lined sheet and baking at 425°F (220°C) for 12–15 minutes, flipping once.
