Cheesy Corn Fritters


1 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup buttermilk
2 large eggs
2 cups fresh corn kernels (or frozen, thawed)
1 cup shredded cheddar cheese
1/4 cup finely chopped green onions
2 tablespoons butter, melted
Vegetable oil for frying


In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and black pepper.
In a separate bowl, whisk the buttermilk and eggs until well blended.
Pour the wet mixture into the dry ingredients and stir until just combined.
Gently fold in the corn kernels, shredded cheddar cheese, green onions, and melted butter.
Heat approximately 1/4 inch of vegetable oil in a large skillet over medium heat.
Drop heaping tablespoons of batter into the hot oil, flattening slightly with the back of the spoon.
Cook the fritters for 2-3 minutes on each side, or until golden brown and crispy.

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