Quick Corn Fritters
Easy corn fritters made with fresh or canned corn for a tasty side dish.
Servings: 6 people
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.