Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 large eggs
- 1/2 cup milk
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green onions
- Vegetable oil for frying
If you’re feeling adventurous, you can substitute the cheddar with mozzarella for a stretchier texture, or add a pinch of cayenne for a spicy kick. Mama Lou would often say, “A recipe is a canvas; paint it with your own flavors.”
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and paprika.
- In a separate bowl, beat the eggs and then mix in the milk until well combined.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. It’s okay if the batter is slightly lumpy.
- Fold in the corn kernels, shredded cheese, and green onions. Remember how Mama Lou would always say, “Fold, don’t mix,” to keep the fritters light and airy.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small amount of batter into it—if it sizzles, you’re good to go.
- Drop spoonfuls of batter into the hot oil, flattening them slightly with the back of the spoon. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Serve immediately while the cheese is still gooey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International