Crispy Cheddar Corn Potato Fritters
Ingredients
- 3 cups corn kernels fresh, thawed from frozen, or canned
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 eggs
- ½ cup whole milk
- ⅓ cup thinly sliced green onions
- ½ cup shredded cheddar cheese
- Vegetable oil for frying
- Optional toppings: sour cream sliced green onions, crumbled bacon
Instructions
- In a large bowl, mix the corn kernels, flour, sugar, baking powder, salt, and pepper.
- Add the eggs and milk, stirring until a thick batter forms. Then, fold in the green onions and cheddar cheese.
- Heat about ½ inch of oil in a deep pan over medium-high heat. Drop 2-tablespoon portions of the batter into the pan and flatten slightly.
- Fry for about 3 minutes per side, until golden brown and crispy. Repeat with the remaining batter.
- Serve warm with optional toppings, if desired.
Notes
Fresh or thawed frozen corn works best, but canned corn can also be used (reduce salt if using canned, as it tends to be higher in sodium).
Use a neutral, high-smoke-point oil like vegetable, canola, peanut, or safflower oil for frying.