Equipment
Ingredients
Fritter Batter
- 2 eggs
- 160 ml milk
- 6 g salt
- 6 g garlic powder
- 6 g black pepper
- 6 g cayenne
- 120 g all-purpose flour
- 10 g baking powder
- 300 g corn, fresh or thawed
- 8 g scallion, chopped
- 115 g cheddar cheese, shredded
- 30 g shortening, melted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 96 kcal
- Protein
- 4 g
- Carbohydrates
- 10 g
- Fat
- 5 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 244 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 28 mg
- Potassium
- 93 mg
- Calcium
- 95 mg
- Iron
- 0.7 mg
- Magnesium
- 12 mg
- Phosphorus
- 85 mg
- Zinc
- 0.5 mg
- Vitamin A
- 39 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.12 mg
- Niacin
- 0.7 mg
- Folate
- 25 mcg
- Water
- 28 g
Sources: USDA FoodData Central
Method
In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper, and cayenne pepper until the mixture is uniform.
Add the flour and baking powder to the bowl. Whisk until the dry ingredients are just incorporated into the wet mixture.
Gently fold the corn kernels, chopped scallions, and shredded cheddar cheese into the batter using a spoon.
Place a cast-iron skillet over medium-low heat. Add enough shortening to coat the bottom of the pan.
Drop heaping tablespoons of batter into the hot skillet. Flatten each portion into a round patty using the back of a spoon.
Fry the fritters for 4 minutes per side until they are golden brown, crisp, and cooked through the center.
Transfer the cooked fritters to a baking sheet lined with paper towels to drain. Repeat the process with the remaining batter, adding more oil as needed.
Serve the fritters while warm or allow them to come to room temperature.
Chef's Notes
- For extra crispy fritters, ensure your oil is at the correct temperature (around 350°F or 175°C). Too low, and they'll be greasy; too high, and they'll burn before cooking through.
- Don't overcrowd the pan when frying. This lowers the oil temperature and leads to soggy fritters.
- Using fresh corn kernels will provide a better texture and sweetness than canned, but frozen corn is a good alternative if fresh is unavailable. Thaw and drain it well.
- Adjust the cayenne pepper to your preference for heat. A small pinch can add a nice warmth without being overpowering.
- These fritters are best served immediately after frying, but they can be reheated briefly in a hot oven (around 375°F/190°C) to regain some crispness.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze in a single layer before transferring to a bag.
Reheating: Reheat in a skillet over medium heat or in an oven at 175°C (350°F) until crisp.
Troubleshooting
Fritters are soggy or greasy
Cause: Oil temperature was too low
Fix: Increase the heat slightly for the next batch.
Prevention: Wait for the oil to shimmer and reach approximately 175°C (350°F) before frying.
Fritters fall apart when flipped
Cause: Flipped too early or insufficient binder
Fix: Press the patty back together with the spoon and let it cook longer.
Prevention: Allow a solid crust to form on the bottom before attempting to flip.
Cultural Context
Corn fritters are a classic comfort food with roots in early American cuisine, evolving from simple batter and corn to include regional variations with cheese, spices, and herbs. They were a popular way to use fresh or preserved corn, often served as a side dish or a light meal, especially during harvest season.
