Description
These crispy and golden corn fritters are a delightful snack or appetizer, featuring fresh corn, cheddar cheese, and a blend of spices. Cooked in a skillet until perfectly browned, they’re served with a tangy sour cream dip that adds a creamy complement to each bite. Ideal for a quick, satisfying treat or a delicious side.
Ingredients
Scale
Corn Fritters
- 3½ cups corn (about 5 medium ears of corn)
- ¾ cup all purpose flour
- ¼ cup cornmeal
- ½ cup shredded cheddar cheese
- 3 green onions (finely chopped)
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp pepper
- â…” cup milk (For dairy-free, use unsweetened coconut milk or almond milk)
- 2 eggs
- 3 tbsp oil for frying
Sour Cream Dip
- 1 cup sour cream (use Greek yogurt for a lighter option)
- Squeeze of lemon juice
- â…“ cup mayo
- ½ tbsp Worcestershire sauce
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
Instructions
- Mix Dry Ingredients: In a large bowl, combine the corn, shredded cheddar cheese, finely chopped green onions, all-purpose flour, cornmeal, baking powder, salt, onion powder, garlic powder, and pepper. Stir these until well mixed to form the base of the fritter batter.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk and eggs until fully combined. This will help bind the batter and add moisture.
- Combine Wet and Dry: Pour the milk and egg mixture into the corn mixture and stir thoroughly until all ingredients are evenly incorporated, creating a thick batter.
- Heat the Skillet: Place a large skillet on medium heat and add 3 tablespoons of oil. Allow the oil to heat adequately to ensure the fritters cook evenly and develop a crispy crust.
- Cook Fritters: Scoop ¼ cup portions of batter into the skillet, forming small mounds. Press each lightly with a spatula to flatten. Cook each fritter for 2-3 minutes on each side, until they turn golden brown and crispy on the outside.
- Drain Excess Oil: Remove the cooked fritters from the skillet and transfer them to a plate lined with paper towels to absorb excess oil. Repeat the cooking process with the remaining batter.
- Prepare Sour Cream Dip: In a small bowl, combine sour cream, a squeeze of lemon juice, mayo, Worcestershire sauce, paprika, garlic powder, and onion powder. Mix well to blend the flavors.
- Serve: Serve the hot corn fritters with the prepared sour cream dip on the side. Enjoy them fresh for the best taste and texture.
Notes
- For a dairy-free alternative, substitute milk with unsweetened coconut or almond milk and use a dairy-free sour cream or yogurt for the dip.
- Make sure the oil is hot enough before adding batter to prevent the fritters from absorbing excess oil.
- Pressing the fritters gently while cooking helps them cook evenly and develop a nice crust.
- These fritters can be kept warm in a low oven while cooking the rest.
- Variations can include adding chopped herbs like cilantro or parsley for extra flavor.
