I’ve always believed that the best recipes are born from the “little extras” in the fridge—the half bag of corn, the lonely scallions, the last bit of shredded cheese. That’s exactly how I discovered these Crispy Cheesy Corn Fritters.
One summer afternoon in Texas, with all five of my kids circling the kitchen like hawks, I threw together what I had on hand. Within minutes, the smell of golden, sizzling fritters filled the air, and when that first bite delivered a crunch followed by gooey cheese pull, the table went silent. That’s when you know you’ve struck gold.
These fritters aren’t just a snack—they’re a celebration of comfort. Whether you serve them as an appetizer, game day bite, or even alongside a fresh salad, they’re guaranteed to disappear faster than you make them.
What Are Cheesy Corn Fritters?
Cheesy corn fritters are small, pan-fried patties made from corn kernels, shredded cheese, scallions, and a seasoned flour batter. Unlike hushpuppies or pancakes, these are packed with cheese and corn first, with just enough batter to hold everything together. Crisp on the outside, soft and melty inside—this is the kind of snack that feels indulgent but comforting.
Why You’ll Love This Crispy Cheesy Corn Fritters Recipe
- Perfectly crispy edges with a gooey, cheesy middle
- Quick—ready in 20 minutes
- Crowd-pleasing snack for kids and adults alike
- Customizable with your favorite cheeses and dips
- Works year-round with fresh or frozen corn
Tips for Making the Best Corn Fritters
- Fry over medium-low heat so the inside cooks through without burning
- Use a cast iron skillet for consistent browning
- Don’t overcrowd the pan—fry in batches
- Place on a cooling rack, not paper towels, to keep them crisp
- Mix cheese varieties for the ultimate flavor pull
Ingredients
- 1 large egg
- ⅓ cup whole milk
- 1 tsp fine sea salt
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp cayenne
- 1 tbsp granulated sugar
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 ½ cups corn kernels (fresh or thawed frozen)
- ¼ cup chopped scallions/green onions
- 1 cup shredded cheese (cheddar, mozzarella, pepper jack, or blend)
- Vegetable oil (or coconut oil) for frying
Step-by-Step Instructions
- Make the Batter
In a large bowl, whisk egg, milk, salt, garlic powder, pepper, cayenne, and sugar. Stir in flour and baking powder until combined. - Fold in the Good Stuff
Add corn, scallions, and shredded cheese. Mix gently. - Fry the Fritters
Heat oil in a cast iron skillet over medium-low. Scoop batter with a heaping tablespoon, flatten into patties, and cook 3–4 at a time. Fry 2–3 minutes per side until golden. - Drain and Serve
Transfer to a cooling rack. Sprinkle with sea salt. Serve hot with your favorite dip.
You Must Know
- Fresh or frozen corn both work great
- A mix of stretchy and sharp cheeses makes the best fritter
- Slow frying is the key to crisp perfection
Storing & Reheating Tips
- Store in the fridge up to 2 days
- Reheat in a 350°F oven for 5–7 minutes to re-crisp
- Avoid microwaving—softens the crust
FAQs
What makes corn fritters crispy?
Frying in the right temperature oil (medium-low) and draining on a rack keeps them crunchy.
Can you put cheese in corn fritters?
Yes! Mozzarella, pepper jack, cheddar, or a blend work beautifully.
How can I prevent cheesy corn from becoming watery?
Pat dry the corn, don’t add excess milk, and fry at a steady heat so steam escapes.
How to keep fritters crunchy?
Cool them on a rack instead of paper towels, and reheat in the oven if needed.
Tools You’ll Need
- Mixing bowl & whisk
- Rubber spatula
- Cast iron skillet
- Cooling rack
- Measuring cups & spoons
Conclusion
Crispy Cheesy Corn Fritters are one of those recipes that remind me why I love cooking—it’s the kind of dish that feels like a little celebration every time it hits the skillet. Golden edges, a cheesy pull in the center, and just enough spice to keep you reaching for another bite.
They’re the snack that disappears at game nights, the side dish that turns a simple dinner into something special, and the comfort food that gets my kids racing to the kitchen before the pan even leaves the stove.
So, the next time you’ve got a handful of corn and a little cheese hanging around, you’ll know what to do—whisk, fry, crunch, and enjoy. These fritters aren’t just food; they’re a reminder that the simplest things often bring the biggest smiles.
Print
Crispy Cheesy Corn Fritters
- Total Time: 20
- Yield: 12 fritters 1x
- Diet: Vegetarian
Description
Crispy Cheesy Corn Fritters are golden on the outside, gooey on the inside, and loaded with corn and cheese. The perfect snack or appetizer.
Ingredients
- 1 large egg
- 1/3 cup whole milk
- 1 tsp fine sea salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- 1 tbsp granulated sugar
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 1/2 cups corn kernels (fresh or thawed frozen)
- 1/4 cup chopped scallions
- 1 cup shredded cheese (cheddar, mozzarella, pepper jack, or blend)
- Vegetable oil for frying
Instructions
- In a bowl, whisk egg, milk, salt, garlic powder, pepper, cayenne, and sugar.
- Stir in flour and baking powder until combined.
- Fold in corn, scallions, and shredded cheese.
- Heat oil in a cast iron skillet over medium-low.
- Scoop batter by heaping tablespoons, flatten into patties, and fry 2–3 minutes per side.
- Transfer to a cooling rack and sprinkle with sea salt.
- Serve hot with your favorite dip.
Notes
Best eaten fresh. Store in the fridge up to 2 days. Reheat in the oven at 350°F for 5–7 minutes to re-crisp.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 210
- Sugar: 3g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
Keywords: corn fritters, cheesy corn fritters, crispy corn fritters, fried appetizers
