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Cheddar Corn Fritters

5 from 1 vote
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Course: Appetizers
Cuisine: Western
Prep Time: 6 minutes
Cook Time: 24 minutes
Total Time: 30 minutes
Servings: 16 fritters
Author: Be My Recipe

Ingredients

For the Cheddar-Corn Fritters:

  • 2 cups canned corn drained
  • 3/4 cup shredded white or yellow cheddar
  • 1 tbsp freshly-squeezed lime juice
  • 1 tsp lime zest
  • 1 garlic clove
  • 2 tbsp chopped cilantro/coriander
  • 1/2 tsp fine salt
  • 1/2 tsp ground black pepper
  • 1/3 cup milk
  • 1 egg
  • 1 cup all-purpose flour/plain flour
  • 1 tsp baking powder

For Frying:

  • 6 tbsp light olive oil or sunflower oil or any neutral-tasting oil

For the Yogurt Dip (Optional):

  • 1/2 cup plain yogurt
  • 1 tbsp lime juice
  • 1 garlic clove
  • 1 tbsp finely chopped fresh cilantro

Instructions

  • Mix the dry ingredients (flour, baking powder, salt, and black pepper).
  • Whisk the wet ingredients (egg, milk, and lime juice) together in a separate bowl.
  • 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.
  • Mix until the ingredients are combined.
  • To a non-stick pan, over medium heat, add about one and a half tablespoons of oil.
  • 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.
  • 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 can serve these on their own or with an optional yogurt sauce
    (mixing plain yogurt, minced garlic, lime juice, and chopped fresh
    cilantro).