Quick corn fritters that work as an appetizer or side dish for a BBQ. Filled with corn, cheese, and green onions they are a flavorful summer or any time of the year dish.
Variations
Corn – Fresh, frozen or canned corn can work in this recipe.
Spice – For a little bit of spice, add 1 tablespoon of minced jalapeno pepper or a dash of cayenne.
Herbs – Try some chopped cilantro or parsley.
Toppings – I enjoy these with sour cream and chives. Guacamole, salsa or bacon would make great tasting toppings.
Storage
Leftover quick corn fritters can be stored in an airtight container in the refrigerator for up to 3-4 days. They can even be frozen for up to 3 months. Reheat them in the microwave or toaster oven.
Tips
If your mixture isn’t holding together well, just add in a little extra flour.
Serve with
Onion Ring BBQ Sauce Burger
Oven Baked Baby Back Ribs
Quick Corn Fritters
Ingredients
- ⅔ cup all purpose flour
- ½ cup cornmeal
- 2 eggs
- 3 stalks green onion chopped
- ⅛ teaspoon paprika optional
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 15 oz. canned corn drained well
- 2 cups colby jack, cheddar cheese blend shredded
- ½ cup milk any fat content
- 4 tablespoons canola or vegetable oil
Instructions
- Combine flour, cornmeal, eggs, green onion, paprika, salt, and pepper in a large bowl. Stir in corn and cheese.
- Add milk a little at a time so the mixture is moist where it can hold its shape like thick pancake batter. You may not use all of the milk.
- Heat oil in a large skillet over medium heat. Spoon 3 tablespoons of the corn mixture into the skillet and gently flatten with a spatula.
- Cook for 3-4 minutes or until golden, flip and cook for another 3 minutes.
- Remove and let rest on a paper towel lined plate.
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