Corn Fritters with Cheddar and Scallions

By Alexandra Stafford
July 4, 2016
54 Comments


Author Notes: Adapted from Deborah Madison's Local Flavors, these crispy fritters are loaded with corn. They have great flavor thanks to lots of herbs, scallions, and Cheddar.

Cheese: Madison recommends sharp, aged Cheddar, and I'm so glad I used it: It browns so beautifully and makes a nice, crisp exterior. Other cheeses she recommends include goat, feta, Swiss, Gouda, and Jack.

Corn: I find it easy to cut each cob in half, to stand each half cut side down, then to slice down to remove the kernels.

Herbs: The original recipe called for a mix of 1/2 cup parsley and 2 tablespoons of basil or dill, so use what you like.

The batter can be made ahead and chilled in the fridge. Be sure to give it a good stir before frying.
Alexandra Stafford

Serves: 6 as a light supper or appetizer (25 to 30 small fritters)
Prep time: 30 min
Cook time: 10 min

  • 2 to 4 eggs
  • 4 scallions, white and green parts, thinly sliced
  • 1/2 cup chopped cilantro or more to taste
  • 1 cup grated (or small diced) sharp cheddar cheese (about 6 ounces)
  • 6 ears of corn, shucked
  • 1/3 cup all-purpose flour
  • 1 pinch sea salt, to taste
  • 1 or more grinds of freshly cracked black pepper, to taste
  • 1 splash Olive oil or neutral oil for frying
  1. Slice the tops of the kernels off the corn, then reverse your knife and press out the milk. (You should have about 3 cups of kernels. Don't stress out too much about this step—if you cut too deeply and don't extract that much "milk," it's no big deal. Also, the blade of the knife might work better than the back, so try both ways.)
  2. Transfer the kernels and milk to a large bowl. Crack in 2 of the eggs. Add the scallions, cilantro, or other herbs, cheese, corn kernels and, and 1/3 cup of the flour. Season generously with salt and pepper. Use your hands to mix everything together very well. Grab a golfball-sized amount of batter and squeeze it in your hands. If it barely holds together, crack another egg into the bowl, and add another 1/3 cup flour. Mix well, and test again—batter will not hold together the way a meatball will; it will be kind of pasty, and the only way to know if it’s ready for frying is to make a test fritter. See step 3.
  3. Make a test fritter: In a large sauté pan over medium-high heat, pour 1 tablespoon of the oil. Lightly oil your hands. When the oil in the pan begins shimmering, pinch a golfball-sized amount of batter out of the bowl and carefully drop it into the oil. Reduce the heat to medium. The mound of batter will look pyramidal or gumdrop-like in shape. Gently flatten with a spatula. After about a minute, check the underside to ensure it is lightly browned. Flip the fritter, and cook for 1 to 2 minutes more or until evenly golden. Transfer to a paper towel-lined plate, season with sea salt, and let cool briefly. Taste. If fritter needs more salt or pepper, add more to the bowl. If the fritter did not stay together at all, crack another egg into the bowl of batter and add 1/3 cup more flour. Mix well.
  4. When fritter batter is cooperating, fry up the remaining batter in the same manner as the tester fritter, adding a thin layer of oil to the pan with each batch. Warning: Be careful of exploding corn kernels—every so often, one comes flying out of the pan.

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Fritter|Corn|Vegetable|Fry|Summer|Fall|On the Cheap|Appetizer|Entree

Reviews (54) Questions (0)

54 Comments

Beth A. July 16, 2018
caarin's comment made me think of this: using cotija cheese in the fritters instead of cheddar and adding some adobo spice to the mix. Then the squeeze of lime makes great sense.
 
caarin July 16, 2018
These were great. I found that once the pan and oil was truly hot, if I left the fritters alone for 2 minutes on lowish heat the bottom of the fritter caramelizes and it holds together. At that point there will not be any resistance when you lift it with the spatula - that's how you know they're ready to flip. Next time I'm thinking of adding a cup full of chopped raw shrimp to the mix. Maybe a squeeze of lime just before serving...
 
Victoria W. September 16, 2017
DELICIOUS! I followed the recipe but added carrot strings and seasoned ithe mixture with lemon pepper. We used apricot preserves for dipping. The family loved them.
 
msmely September 5, 2017
Half recipe came together easily with 2 ears of corn for 3 eggs and about 2/3 of a cup of flour. I found it was easy to scoop a golf ball sized amount onto a fork and drop it into the pan. The advice to do a test fritter and taste for salt and pepper is spot-on. I found letting the batter sit for a good 10-15 minutes ensured good hydration of the flour and ensured I didn't end up with a floury-doughy end product so I'd advise to let the batter sit before deciding whether or not to add more flour and eggs. I erred on the side of more binder. Husband is anti-cilantro so I used thyme and red chili pepper for a slightly different take.
 
Barbara C. August 27, 2017
I have a corn fritter recipe that is a little easier than the one here. For every three ears of corn add one lightly beaten egg, 2 tablespoons cream, 3 tablespoons each flour and cornmeal, and half teaspoon salt. Herbs may be added as well. Remove the kernels from two of the ears using a knife (I actually have a Oxo brand corn kernel remover), and use a box grater on the other. Using a butter knife "milk" the cobs to get as much liquid out of them as possible. Stir all the ingredients together and fry them in a hot frying pan with vegetable oil. So delicious!.