Old Fashioned Corn Fritters with Cheddar and Basil
Old Fashioned Corn Fritters are a cinch to make in a pinch. Using your summer sweet corn, or your favorite frozen corn, these easy Corn Fritters are blended with cheddar and fresh basil for a fresh, cheesy twist to a classic southern staple.
We can’t get enough of summer sweet corn right now. It’s like the main course for every meal with a side of burger or grilled chicken kabobs. But I, often, buy way more than I need so I’ve been coming up with more corn recipes to repurpose leftover corn so I don’t have to freeze all of it.
These easy Corn Fritters are one of our favorite ways to use up that leftover corn on the cob. The come together super quick and I even made them cheesy so the kids dig them, too.
They’re a great addition to your summer dinner spread or family cookout instead of serving up the usual macaroni salad. And I love that they can be the main course without anyone giving you the side eye.
It’s just another way I like to transform corn on the cob like I did with this easy Corn Casserole.
Corn Fritters are fried cakes of dough or batter featuring corn and are often made with flour or cornmeal. Originating in Native American cuisine, they are a traditional side dish or snack popular in Southern states of the US.
We love that Corn Fritters are quick and easy to make in about 20 minutes from start to finish.
Any type of deep fried dough can be considered a fritter whether sweet or savory….like these Apple Fritters we love to make in the fall.
A corn fritter is made by pan-frying corn kernels in a white flour batter. A hushpuppy, on the other hand, is made by deep frying dollops of corn meal or cornbread batter.
HOW TO MAKE THEM
Remove the kernels from the corn cob or thaw your frozen corn.
Mix the corn and other ingredients until combined. Season with salt and pepper.
Melt enough butter to cover the bottom of a frying pan generously.
Drop the batter in the oil.
Fry over medium heat until golden, approximately 2-3 minutes.
Flip the fritters and fry the other side until golden.
Remove from pan and place fritters on a plate or platter and serve immediately.
HOW TO FREEZE FRITTERS
You can make your corn fritters in advance and freeze them for even easier dinners.
Cook your corn fritters according to instructions and allow to cool on a cooling rack.
Place parchment paper in between each corn fritter and place in a freezer bag. Press out the air and seal.
Transfer to the freezer. Corn Fritters can stay in the freezer for up to 3 months. Reheat in an over or toaster oven at 425 degrees or quickly in a pan. Reheating in the microwave is not recommended as the fritters will lose their crispiness.
WHAT TO SERVE FRITTERS WITH
MORE CORN RECIPES
Get the Recipe: Old Fashioned Corn Fritters Recipe
- 4 ears of sweet corn, approximately 3 cups
- 2 large eggs, lightly beaten
- 6 scallions, finely sliced
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1 cup shredded white sharp cheddar
- 2/3 cup all-purpose flour
- 1/4 teaspoon chili powder
- 1 teaspoon garlic powder
- kosher salt
- ground black pepper
- unsalted butter for frying
- frying pan
- Slice the kernels off the corn and then reverse your knife and press out the milk.
- In a medium bowl, mix the corn and the milk with the eggs, scallions, herbs, cheese, flour, chili powder, and garlic powder until combined. Season with salt and pepper.
- Melt enough butter to cover the bottom of a frying pan generously.
- Divide the batter roughly into 8 and drop into the skillet. (I fried two at a time so they didn't get crowded.)
- Fry over medium heat until golden, approximately 2-3 minutes.
- Using a wide spatula, turn them over and fry the other side until golden.
- Remove from pan and place fritters on a plate or platter and serve immediately.