Cheddar Corn Fritters with Lime and Cilantro

These golden cheddar corn fritters are a great choice for a tasty snack or a party appetizer. Made with canned corn, cheddar cheese, lime juice, and fresh cilantro, these fritters are proof that delicious food doesn’t need to be complicated.

Cheddar Corn Fritters Recipe

Making these fritters is very easy (whether you’re a novice cook or a seasoned chef) and you only need five-six minutes of prep time! Then, it’s simply pan-frying them for a few minutes.

Ingredients

To make my cheddar cheese corn fritters, you’ll need the following ingredients (for about 16 fritters):

For the Cheddar-Corn Fritters:

• Corn – 2 cups canned corn (drained)
• Cheddar – 3/4 cup shredded (white or yellow) cheddar
• Lime Juice – 1 tbsp freshly-squeezed lime juice
• Lime Zest – 1 tsp lime zest
• Garlic – 1 garlic clove
• Cilantro – 2 tbsp chopped cilantro/coriander
• Salt – 1/2 tsp fine salt
• Pepper – 1/2 tsp ground black pepper
• Milk – 1/3 cup milk
• Egg – 1 egg
• Flour – 1 cup all-purpose flour/plain flour
• Baking Powder – 1 tsp baking powder

For Frying:

• Light Olive Oil or Sunflower Oil – 6 tbsp light olive oil or sunflower oil (or any neutral-tasting oil)

For the Yogurt Dip (Optional):

• Yogurt – 1/2 cup plain yogurt
• Lime – 1 tbsp lime juice
• Garlic – 1 garlic clove
• Cilantro – 1 tbsp finely chopped fresh cilantro

Step-by-Step Instructions

Step 1 – Mix the dry ingredients (flour, baking powder, salt, and black pepper).

Step 2 – Whisk the wet ingredients (egg, milk, and lime juice) together in a separate bowl.

Step 3 – Add everything to a large mixing bowl, including the dry ingredients (flour, baking powder, salt, and pepper), the wet ingredients (beaten egg, milk, and lime juice), and the corn, chopped cilantro, and minced garlic.

Step 4 – Mix until the ingredients are combined.

Step 5 – To a non-stick pan, over medium heat, add about one and a half tablespoons of oil.

Step 6 – Once the oil is hot, scoop up about an ice-cream scoop of batter and add it to the pan. Repeat until you don’t have room in the pan. I pan-fried these four at a time and did so in four batches.

Fry for 3-4 minutes on the first side until golden and then flip.

Step 7 – Cook for 3-4 minutes on the other side until cooked through. Ideally, cover the pan with a lid.

Watch the fritters carefully so they don’t burn and adjust the heat if necessary.

You’ll have about 16 fritters if you use the same measurements as me. You can make the fritters bigger or smaller, but make sure to adjust your cooking times accordingly so that they’re cooked through!

You can serve these on their own or with an optional yogurt sauce (mixing plain yogurt, minced garlic, lime juice, and chopped fresh cilantro).

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