Corn fritters

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Homemade corn fritters using fresh corn with gouda cheese.

Prep Time10

Cook Time15

Total Time25

Servings: fritters

Calories: 148kcal

Ingredients

4 ears corn about 3 cups of kernels
1 cup flour
1 cup shredded cheese gouda or cheddar, 2.5 ounces
½ cup milk any kind
2 large eggs
¼ cup chopped chives fresh
¾ teaspoon salt
½ teaspoon garlic powder
Oil, for frying

Instructions

Prepare & mix ingredients

Cut kernels off the corn. Pro tip: lay the corn on it's side to cut off the kernels so they are less likely to bounce and scatter across your countertop. Chop fresh chives. Shred cheese.
Add eggs to a mixing bowl and likely whisk with a fork. Add all remaining ingredients and combine. Mixture will be thick and sticky.

Pan-fry fritters

Preheat a skillet with a thin layer of oil covering the bottom, or medium-high heat.
Add a scant ⅓ cup of corn fritter mixture to the pan for each patty. Press down so it's less than a ½-inch thick. Cook for about 3 minutes - it should release from the bottom of the pan once it's cooked.
There should still be a good sheen of oil covering the pan (if not, add more). Flip the patties and cook another 3 minutes, until they are golden brown and the internal temperature reaches 160℉.
Remove patties and set aside. Add more oil to the pan. Repeat with remaining fritter mixture.
Serve as-is, or with your favorite dipping sauce or aioli.

Notes

Milk: any kind of milk works from skim to whole, and even coconut milk.

Cheese: I like gouda, basil or pepper jack, and goat cheese, but cheddar is also a fan-favorite.

Fresh corn: the corn flavor really comes through, so it's worth it to buy fresh corn while it's in season throughout summer. Bland corn will be noticeable in these fritters.

Nutrition calculated assuming ¼ cup of oil was absorbed, which might even be on the high end of assumptions. Nutrition shown is for each fritter.

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Nutrition