Packed with juicy corn kernels, these crispy corn fritters with cheddar cheese are a breeze to make and perfect for a snack or light meal. Inspired by Bill Granger’s corn fritters, they’re bursting with flavour and come together easily using simple, budget-friendly ingredients.
Crispy corn fritters with cheddar cheese are the ultimate mix of sweet, savoury, and satisfying textures, with a golden, crunchy outside and a soft, moist, corn-filled center. Hailed as a “cafe-quality” treat, they’re simple to whip up, perfect for breakfast or lunch, and work beautifully with either fresh or canned corn.
What can you serve with Crispy Corn Fritters
Crispy corn fritters are delicious served with creamy toppings like sour cream, guacamole, or avocado salsa, and paired with fresh sides such as green salads, slaw, or roasted vegetables to balance their richness. They’re perfect for breakfast with poached eggs and bacon, or as a light lunch or dinner with grilled chicken or salmon. They also go wonderfully with caramelised onions, adding a delightful sweet and savoury touch.
Ingredients you'll need to make Corn Fritters
- Batter/Structure: 3/4 cup plain flour, 1 tsp baking powder, and 2 eggs.
- Base: 3 cups corn (tinned/frozen/fresh) - providing sweetness and texture.
- Flavour and fat: 1 cup vintage cheddar (sharp cheese) and 2 tbsp fresh dill.
- Aromatics: 3 spring onions, adding a mild oniony crunch.
Mealtimes can busy, so fritters are ideal if you want something quick and easy. You can use fresh, canned or frozen corn. I like to make fritters on regular basis as they are popular in my family and great for work lunches. You can cook up batches to freeze, so you will always have some on hand.
How do I make Corn Fritters extra crispy
- Dry the corn: Thoroughly drain and pat dry canned or thawed frozen corn to eliminate excess moisture.
- Hot oil: Ensure oil it is hot before adding the batter.
- Don't overcrowd: Cook in small batches so the pan temperature doesn't drop.
- Flat Shape: Flatten the fritters with a spatula after placing them in the pan for even browning.
If you liked this recipe
You might like to try:
- Easy creamy mushrooms on toast
- Mini chicken quesadillas
- Easy ham and cheese pastries
- Crispy spring rolls
Did you try this recipe? I love hearing when someone makes one of my dishes, so feel free to leave a comment.
Crispy Corn Fritters with Cheddar Cheese
Packed with juicy corn kernels, these crispy corn fritters with cheddar cheese are a breeze to make and perfect for a snack or light meal. Inspired by Bill Granger’s corn fritters, they’re bursting with flavour and come together easily using simple, budget-friendly ingredients.
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servings10
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minutesIngredients
3 cups corn fresh, tinned or frozen
3 spring onions roughly chopped
2 eggs
1 cup vintage cheddar
2 tbsp finely chopped dill
3/4 cup plain flour
1 tsp baking powder
1/4 tsp salt
olive oil for frying
Directions
- Prepare Oven: Preheat oven to a low heat to keep finished fritters warm.
- Drain Corn: Thoroughly drain corn and pat dry to remove excess moisture.
- Process Base: Place 2 cups of corn, spring onions, and eggs in a food processor. Process until combined but still lumpy (do not turn into a smooth paste).
- Mix Batter: Transfer the processed mixture to a bowl. Stir in the remaining 1 cup of corn, cheese, flour, baking powder, and salt until just combined.
- Cook Fritters: Add oil and heat a large frying pan over medium-high heat. Add 2 heaped tablespoons of mixture per fritter. Cook for 1.5 minutes on each side until golden.
- Finish: Repeat with remaining batter, adding more oil as needed. Transfer cooked fritters to the warm oven while finishing the batches.
- Serving Suggestion: Serve warm with sour cream or your favourite salsa.
Notes
- Fresh corn is best for making fritters, but you can use frozen or canned. Make sure that the corn is thawed if using frozen and well drained if using canned. To remove excess liquid from corn pat dry with a paper towel.
