Cheesy corn fritters
Golden, crisp-edged fritters packed with sweet corn, cheddar and scallion, served with sour cream, lime and a drizzle of sweet chile.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 660 kcal
Ingredients
Method
In a large bowl, whisk the eggs and milk. Add the flour, baking powder, ½ tsp salt and some pepper and whisk to a thick, smooth batter.
Fold in the corn, cheese, scallion and half the cilantro. The mix should be mostly corn, just held together by batter.
Heat 1 tbsp oil in a large nonstick skillet over medium heat. Drop in 4 scant ¼-cup scoops and flatten to about ½ inch thick. Cook until golden underneath and set around the edges, then flip and cook until golden on the second side.
Move to a plate, add the remaining oil and cook the rest of the batter the same way.
Serve the fritters with a dollop of sour cream, a drizzle of sweet chili sauce, the remaining cilantro and lime wedges.
Tips
- Pat the corn really dry; wet kernels make the batter thin and the fritters spit.
- They're done when a gentle press in the middle feels springy, not squishy.
- Add a handful of baby spinach or a chopped chile to the batter, or serve with bacon and avocado for a bigger brunch.
