Irresistibly Crispy Cheesy Corn (Ready-to-Print Version)

Sweet corn and gooey cheese shine in crisp fritters with tender middles, ready in minutes for savory snacking.

# What You’ll Need:

→ Core Ingredients

01 - 2 cups fresh corn kernels (from about 2-3 large ears)
02 - 1 cup shredded sharp cheddar cheese or mozzarella cheese
03 - 3/4 cup all-purpose flour
04 - 1 teaspoon baking powder
05 - 2 large eggs
06 - 1/2 cup finely chopped green onions (white and green parts)
07 - 1/2 teaspoon kosher salt, plus more to taste
08 - 1/4 teaspoon freshly ground black pepper

→ For Frying

09 - Vegetable oil or canola oil, for shallow frying

# Step-by-Step Guide:

01 - Measure and prep all ingredients. Cut corn kernels from cobs and finely slice the green onions to ensure readiness before cooking.
02 - In a large mixing bowl, stir together all-purpose flour, baking powder, kosher salt, and black pepper until evenly distributed.
03 - In a separate bowl, whisk the eggs until frothy. Add fresh corn kernels, shredded cheese, and chopped green onions. Mix to coat all ingredients thoroughly.
04 - Add the wet mixture to the dry ingredients. Gently fold together with a spatula until just combined; avoid overmixing to maintain a light texture.
05 - Pour a thin layer of oil into a large nonstick or cast iron skillet. Heat over medium until shimmering. Drop heaping tablespoons of batter into the pan, spacing apart. Lightly flatten each portion with the back of a spoon.
06 - Cook fritters for 3 minutes on the first side until deeply golden and set. Flip once and fry another 2-3 minutes until crisp and cooked through.
07 - Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Season with additional salt if desired and serve hot.

# Handy Tips:

01 - Taste the batter for seasoning and adjust salt before frying.
02 - Rest the batter briefly before cooking to hydrate the flour for improved structure.
03 - For extra crispiness, ensure oil is fully heated before adding batter and avoid overcrowding the pan.
04 - Cooled fritters can be stored in an airtight container for up to three days and reheated in a hot oven.
05 - Frozen or canned corn may be substituted; ensure it is well-drained and patted dry before use.
06 - To make gluten-free fritters, substitute all-purpose flour with almond flour and add a pinch of xanthan gum.

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