Ingredients:
- 3 cups fresh corn kernels (or 2 cans sweet whole kernel corn, drained)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onion
- 1 jalapeño, diced, deseeded, and membrane removed
- 1 tbsp fresh lime juice
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp chili powder
- 2 large eggs, lightly beaten
- 1/4 cup whole milk
- 2 cups shredded Monterey Jack cheese
- 4 tbsp olive oil (for frying)
Preparation:
These quick and easy pan-fried corn fritters are the perfect appetizer or side dish for any meal. Packed with flavor and texture, they’re crispy on the outside, soft on the inside, and ready in just 30 minutes!
- In a large mixing bowl, combine the corn, cilantro, green onion, jalapeño, and lime juice. Mix well and set aside.
- In a separate bowl, whisk together the flour, baking powder, salt, black pepper, and chili powder.
- Add the dry ingredients to the corn mixture and stir until just combined.
- Gently fold in the beaten eggs, milk, and shredded cheese until fully incorporated.
- Heat 2 tbsp of olive oil in a large skillet over medium heat. Once hot, use a medium ice cream scoop to drop portions of the batter into the pan.
- Lightly press each fritter with a spatula and cook for 3-5 minutes per side, or until golden brown.
- Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
- Repeat with the remaining batter, adding more oil as needed.
- Sprinkle with additional salt, pepper, and a squeeze of lime juice before serving.
Enjoy these homemade corn fritters as a snack, appetizer, or side dish. They’re perfect for dinner parties, game nights, or a cozy family meal!
Notes: Makes approximately 18 corn fritters. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best results.
Enjoy!
