Easy Corn Fritters with Cheese

Feature image showing a stack of three corn fritters topped with additional spreadable cheese, slices of green onion, and a drizzle of hot honey.

5 from 1 vote

These cheesy corn fritters are crispy, golden, and packed with sweet corn! Ready in 25 minutes for a delicious breakfast, appetizer, or side.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Breakfast, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 166kcal

Author: Meredith

Equipment

Ingredients

½ Cup spreadable cheese (any type of cheddar-based, savory spread)
2 Tablespoons milk (we use 2% dairy milk)
2 large eggs
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon chili powder
¼ teaspoon black pepper
¾ Cup all-purpose flour
2 Cups sweet corn kernels, patted dry* (1, 15oz can = approx. 2 Cups)
3 Tablespoons chopped chives or green onions (green parts only)
¼ Cup neutral oil for frying (like Canola or Vegetable oil)
Toppings of choice (optional), such as: additional spreadable cheese, sour cream, crumbled bacon, fresh herbs, hot honey, etc.

Instructions

Soften the spreadable cheese. Scoop the spreadable cheese into a large mixing bowl and microwave for 10-15 seconds to soften it slightly (this makes it easier to mix into the batter).
½ Cup spreadable cheese
Whisk together the wet ingredients until well combined.
2 Tablespoons milk, 2 large eggs
Add the dry ingredients and whisk until mostly combined (some streaks of flour here are ok). Don't overmix!
½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon chili powder, ¼ teaspoon black pepper, ¾ Cup all-purpose flour
Fold in the corn and herbs and stir to distribute them throughout the batter. Make sure no streaks of flour remain.
2 Cups sweet corn kernels, patted dry*, 3 Tablespoons chopped chives or green onions (green parts only)
Heat the oil. In a large skillet over medium heat, add enough oil to create a thin layer across the bottom of the pan (you can add more as needed between batches).
¼ Cup neutral oil for frying
Cook the fritters. Once the oil is hot, scoop ¼ cup sized portions of the fritter mixture into the pan. Don't overcrowd the pan! Plan to cook these in 2 to 3 batches. Cook for 2 to 3 minutes until the underside is deep golden brown (adjust the heat if they're browning too quickly). Flip and cook the other side for an additional 2 to 3 minutes.
Keep warm and repeat. Transfer the cooked fritters to a wire cooling rack. If desired, place the rack on a baking sheet in your oven preheated to its lowest temperature to keep them warm while you finish cooking the remaining batches.
Serve and enjoy. Serve warm with your favorite toppings and enjoy!
Toppings of choice (optional), such as: additional spreadable cheese, sour cream, crumbled bacon, fresh herbs, hot honey, etc.

Notes

*You can use canned (drained, rinsed), frozen (thawed), or fresh corn cut off the cob. No matter which type of corn you're using, be sure to pat it dry with paper towels before adding it to the batter. Excess moisture can make the fritters soggy instead of crispy.

Storage and reheating: place fully cooled, leftover corn fritters in an airtight container in the fridge for up to 3 days. For crispest reheating, use the oven or an air fryer. Reheating in a skillet over medium heat or in the microwave also works!

Variation Ideas:

Make them spicy. Mix in 1 diced jalapeño (deseeded with ribs removed) at the same time as the corn for a kick of heat. Keep the seeds and ribs in if you want them extra spicy!
Use shredded cheese instead. While our recipe uses spreadable cheese for a smooth, creamy batter, you can substitute with shredded cheese 1-for-1 if that's what you have on hand.
Try different herbs. Fresh chopped cilantro, parsley, or dill mixed into the batter add different freshness and flavors.
Make them sweeter. Add a tablespoon of sugar or honey to the batter if you prefer slightly sweeter fritters.
Add bacon. Fold in some crumbled crispy bacon to the batter for extra savory goodness.

Nutrition