Description
These crispy and savory corn fritters are a delightful snack or side dish, packed with fresh corn, cheddar cheese, and aromatic spices. Perfectly pan-fried until golden brown, they pair wonderfully with a tangy sour cream dip infused with Worcestershire sauce and paprika for an added zing.
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 mayo
- ½ tbsp Worcestershire sauce
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
Instructions
- Mix dry ingredients: In a large bowl, combine the corn, shredded cheddar cheese, finely chopped green onions, all purpose flour, cornmeal, baking powder, salt, onion powder, garlic powder, and pepper. Stir well to evenly distribute all the ingredients.
- Combine wet ingredients: In a separate bowl, whisk together the milk and eggs until smooth and fully combined. This mixture will bind the fritters and add moisture.
- Make the batter: Pour the milk and egg mixture into the bowl with the corn and dry ingredients. Stir gently until just combined, being careful not to overmix to keep the fritters light and tender.
- Heat the oil: Place a large skillet over medium heat and add 3 tablespoons of oil. Allow it to heat until shimmering but not smoking, which ensures the fritters will cook evenly and develop a crisp crust.
- Fry the fritters: Scoop about ¼ cup of batter per fritter and carefully drop it onto the hot skillet in small mounds. Lightly press down each mound with a spatula to flatten it slightly for even cooking. Fry for 2 to 3 minutes per side, or until the fritters are golden brown and crisp on the outside.
- Drain and repeat: Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil. Repeat scooping and frying with the remaining batter until all fritters are cooked.
- Prepare the sour cream dip: In a small bowl, mix together the sour cream, a squeeze of lemon juice, mayonnaise, Worcestershire sauce, paprika, garlic powder, and onion powder until smooth and creamy. Adjust seasoning to taste if desired.
- Serve: Plate the warm corn fritters alongside the tangy sour cream dip. Enjoy these delicious fritters as a snack, appetizer, or side dish.
Notes
- For a dairy-free option, substitute milk with unsweetened coconut or almond milk and use a dairy-free sour cream alternative in the dip.
- To keep fritters warm while frying batches, place them on a baking sheet in a low oven (about 200°F/95°C).
- Leftover fritters can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet for crispiness.
- You can add finely diced jalapeños or corn kernels for extra spice and texture.
- This recipe yields about 12 fritters, enough to serve 4 to 4 people depending on portion size.
