Description
Delicious and crispy corn fritters made with fresh corn, cheddar cheese, and a flavorful blend of spices, served with a tangy sour cream dip. Perfectly pan-fried to golden perfection, these fritters make a great snack or side dish.
Ingredients
Scale
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 mayonnaise
- ½ tbsp Worcestershire sauce
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
Instructions
- Combine dry ingredients and corn: In a large bowl, mix together the corn, shredded cheddar cheese, finely chopped green onions, all-purpose flour, cornmeal, baking powder, salt, onion powder, garlic powder, and pepper until evenly distributed.
- Mix wet ingredients: In a separate bowl, whisk together the milk and eggs until fully combined to create a smooth mixture.
- Combine batter: Pour the milk and egg mixture into the bowl with the corn mixture and stir gently until everything is just combined, forming the fritter batter.
- Heat oil: Place a large skillet over medium heat and add 3 tablespoons of oil. Allow the oil to warm up before frying.
- Form and cook fritters: Using a ¼ cup measure, scoop out portions of batter and gently place them into the hot skillet, forming little mounds. Lightly press each mound with a spatula to flatten slightly.
- Fry until golden: Cook the fritters for 2 to 3 minutes on each side until they develop a browned, crispy exterior and are cooked through.
- Drain fritters: Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil. Repeat with the remaining batter.
- Prepare the sour cream dip: In a small bowl, combine the sour cream, a squeeze of lemon juice, mayonnaise, Worcestershire sauce, paprika, garlic powder, and onion powder. Mix well to create a flavorful dipping sauce.
- Serve: Serve the warm corn fritters alongside the sour cream dip and enjoy immediately.
Notes
- For a dairy-free option, substitute regular milk with unsweetened coconut milk or almond milk, and use a vegan-friendly sour cream or yogurt alternative.
- Make sure to press down the batter gently in the skillet to ensure even cooking and a crispy crust.
- If you prefer a spicier dip, add a pinch of cayenne pepper or hot sauce to the sour cream mixture.
- These fritters are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet.
- You can add chopped jalapeños or herbs like cilantro to the batter for extra flavor.
