Best Corn Fritters
Crispy golden corn fritters loaded with cheddar and scallions—light batter, juicy center. 30-minute diner classic.
Ingredients
- For the Batter:
- 3 cups 450 g corn kernels
- ¾ cup 90 g all-purpose flour
- ¼ cup 35 g cornmeal
- 1 tsp baking powder
- ½ tsp salt
- ½ cup 50 g shredded cheddar
- 2 scallions sliced
- 2 eggs
- ½ cup 120 ml buttermilk
- 2 tbsp honey
Instructions
- Whisk dry ingredients; toss with corn + cheese + scallions.
- Beat wet ingredients; fold into dry just until combined. Rest 5 min.
- Heat ¼-inch oil to 350 °F.
- Scoop 2-tbsp mounds; flatten slightly.
- Fry 2–3 min/side until deep golden.
- Drain on rack; keep warm in 200 °F oven.
- Serve hot with chive sour cream or hot honey.
Notes
- Pat corn dry = maximum crisp.
- Rest batter 5 min = tender cornmeal bite.
- Freeze cooked up to 3 months; reheat 400 °F 12 min from frozen.
- Fresh corn best; frozen second; canned works drained.
- GF: 1:1 flour blend.
- Hot honey drizzle = next-level addiction.