Pan Fried Corn Fritters Recipe
This pan fried corn fritters recipe features sweet corn, jalapeño, cheese, and fresh herbs. Crispy outside, tender inside—ready in just 20 minutes for an easy side dish or appetizer.
2 Servings
Ingredients
- 3 cups of sweet whole kernel corn equivalent to two 15 oz cans, well-drained
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onion
- 1 jalapeño finely diced, deseeded, and membranes removed
- 1 tablespoon freshly squeezed lime juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon chili powder
- 2 large eggs lightly beaten
- ¼ cup whole milk
- 2 cups Monterey Jack cheese shredded
- 4 tablespoons olive oil for frying
Instructions
Prepare the Vegetable Base:
- In a large mixing bowl, combine the drained corn, chopped cilantro, green onion, diced jalapeño, and lime juice. Stir until all ingredients are well distributed. Set aside.
Mix the Dry Ingredients:
- In a separate smaller bowl, whisk together the flour, baking powder, kosher salt, black pepper, and chili powder until evenly combined.
Combine Mixtures:
- Gradually add the dry ingredient mixture to the corn mixture, stirring gently to incorporate.
Add the Wet Ingredients and Cheese:
- Fold in the beaten eggs, milk, and shredded Monterey Jack cheese until the batter is fully combined. The mixture should be thick and hold its shape when scooped.
Heat the Oil:
- In a medium skillet (preferably nonstick or cast iron), heat the olive oil over medium heat until shimmering but not smoking. Test by dropping a small bit of batter into the oil—if it sizzles, the oil is ready.
Cook the Fritters:
- Using a medium-sized ice cream scoop or spoon, portion the batter into the hot pan. Lightly flatten each portion with a spatula. Cook each fritter for approximately 3 to 5 minutes on the first side, or until golden brown and crisp. Carefully flip and cook an additional 2 to 3 minutes on the second side.
Drain and Serve:
- Transfer the cooked fritters to a paper towel-lined plate to absorb any excess oil. While still warm, season lightly with salt and an optional squeeze of fresh lime juice. Serve immediately.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a certified 1:1 gluten-free flour blend. Ensure that the baking powder used is gluten-free, as some commercial varieties may contain wheat-based starches. All other ingredients are naturally gluten-free, but be sure to check packaging for potential cross-contamination warnings, especially with canned corn and shredded cheese.