I remember the first time I made these corn fritters. It was a rainy Sunday afternoon, and I was craving something crispy, savory, and a little bit indulgent. My kitchen was filled with the warm, toasty scent of cornmeal hitting hot oil, and the sound of each fritter sizzling in the pan was pure comfort. When I took that first bite—golden brown on the outside, sweet and tender on the inside—I knew this recipe was a keeper. It’s become my go-to for using up summer corn, a quick appetizer for friends, or even a satisfying breakfast. There’s something so wonderfully simple and deeply satisfying about turning a few humble ingredients into little golden bites of joy.
Ingredients
- 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 large egg, lightly beaten
- 1/4 cup milk (any kind)
- 1/4 cup finely chopped green onions
- 1/4 cup grated Parmesan or cheddar cheese (optional, but recommended)
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Vegetable or canola oil, for frying
Don’t let the simple list fool you—each ingredient plays a crucial role. I’ve tried this with fresh sweet corn in the summer and frozen corn in the winter, and both work beautifully; just make sure frozen corn is thawed and patted dry. The cornmeal is non-negotiable for me; it gives that essential rustic texture and corny flavor you just can’t get from flour alone. Trust me, don’t skip the smoked paprika. It adds a subtle depth that makes these fritters taste like they came from a fancy brunch spot, not your stovetop. The cheese is listed as optional, but I add it 99% of the time—it creates little pockets of salty, melty goodness.(See the next page below to continue…)