Cheesy Corn Fritters
Crispy, golden cheesy corn fritters made with sweet corn, Parmesan, green onion, smoked paprika, and lime. Easy to pan-fry and delicious served warm with sour cream.
Ingredients
- 2 cups corn fresh, canned, or thawed frozen
- 1/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 egg
- 1 green onion chopped
- 1/2 cup grated Parmesan cheese or cheese of your choice
- 1 handful cilantro chopped
- 1 tablespoon lime juice
- salt and freshly cracked black pepper to taste
- 1 tablespoon oil for pan-frying
- sour cream or heavy cream for serving
Instructions
- Add the corn, cornmeal, flour, smoked paprika, egg, green onion, Parmesan, cilantro, and lime juice to a large bowl. Stir until everything is evenly combined and the mixture is thick enough to scoop. If it seems too dry to hold together, add only a very small splash of water. Season with salt and black pepper.
- Warm 1 tablespoon of oil in a large skillet over medium heat until the oil looks hot and shimmery.
- Spoon portions of the corn mixture into the skillet and gently flatten them into small patties. Let them cook without moving until the bottoms are crisp and golden, about 4 minutes. Flip carefully and cook the second side for another 3 to 4 minutes, or until browned and cooked through.
- Transfer the fritters to a wire rack or paper towel-lined plate. Serve immediately while warm and crisp, topped with sour cream or heavy cream if desired.
Notes
Drain canned corn well and fully thaw frozen corn before mixing. Keep the batter thick rather than runny, and give each side time to form a golden crust before flipping.