I’m a big believer in the classic, simple recipes being the ones that stand the test of time, such as these delicious Cheesy Corn Fritters – one of the first ever recipes I shared on social media. Made with just a handful of simple, low-cost ingredients, these fritters are sure to be a huge hit with the family and become a regular in your meal rotation. They are a great option when you want to whip up something tasty in less than 15 minutes using just one pan. Served with a simple green salad or baby spinach leaves with avocado, these fritters are ideal for quick weeknight meals or casual weekend fare – from part of a big breakfast to a light supper!
As the fritters can be served hot or cold, my kids love finding these in their lunchboxes, so I usually cook up a big batch once a fortnight to freeze – they are just so great to have on hand! If guests pop over on the weekend, you can fancy the fritters up by serving them with some smoked salmon, avocado and a poached egg. You can use fresh, canned or even frozen corn to make these gorgeous cheesy fritters, but using fresh corn will give you that delicious crunch. You can find this recipe in my cookbook, The Simple Dinner Edit, which is a collection of 80 easy, delicious dinner ideas and time-saving tips available to order now.
What can I serve these fritters with?
You can jazz these corn fritters up by serving them with smoked salmon or bacon, avocado and a poached egg for a relaxed weekend brunch. Otherwise, they are great with a simple green salad. Instead of the sour cream, you could serve the fritters with a salsa or hot sauce of your choice. Try them with Homemade Coleslaw or Pineapple & Coriander Salsa.
Can I add other vegetables to the fritter mixture?
You sure can! Substitute some of the corn with another vegetable of choice, such as grated zucchini (courgette), sweet potato, carrot or broccoli.
What are some other easy vegetarian recipes?
Black Bean Burritos
Spinach and Feta Rolls
Crispy Sticky Tofu Bowls
Loaded Veggie Nachos
Shakshuka
Cheesy Corn Fritters
Made with only a handful of simple, low-cost ingredients, these deliciously crunchy Cheesy Corn Fritters can be on the table in less than 15 minutes.
- Total Time: 13 mins
- Yield: 4 1x
Ingredients
- 2 cups (300 g) corn kernels, fresh, tinned or frozen (see note 1)
- ½ cup (75 g) self-raising flour
- ½ tsp salt
- 2 eggs
- ½ cup (60 g) freshly grated cheddar
- 1 tbsp full-cream (whole) milk
- 2 tbsp roughly chopped fresh dill
- 2 spring onions (scallions), finely sliced
- 2–4 tbsp olive oil
- olive oil spray
To serve
- sour cream
Instructions
- Place the corn, flour, salt, eggs, cheese, milk (see note 2) and dill in a medium-sized bowl and combine.
- Heat a large heavy-based frying pan over medium heat. Drizzle with olive oil so the base of the pan is evenly coated.
- Spoon ¼ cup of the corn mixture into the pan and spray the top with olive oil spray before using your spatula to gently flatten the mixture into a flat, circular shape.
- Cook 2–3 fritters at a time, being careful not to overcrowd the pan.
- Cook the fritters for 6–8 minutes, flipping once halfway through. Transfer to a plate lined with paper towel.
- Serve the fritters with the sour cream.
Notes
Note 1 – Fresh corn is the tastiest and gives the best “pop” texture when you bite into the fritters. If using frozen corn, thaw it completely before use. Use a scrunched-up paper towel to dry thawed frozen or canned corn prior to use.
Note 2 – If the mixture is too thick, you can thin it out with a little extra milk.
MAKE AHEAD
You can refrigerate the fritters for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight or allow to thaw for 30 minutes on the counter before use. Reheat in the microwave or toaster. They can also be eaten cold.
LEFTOVERS
Refrigerate the fritters for up to 3 days. You can also freeze them for up to 2 months. Thaw the fritters completely in the fridge overnight or allow to thaw for 30 minutes on the counter before use. Reheat in the microwave or toaster. They can also be eaten cold.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: corn, fritters, corn fritters
- Method: frying / pan
- Cuisine: American
kelliesammut says:
My 11 year old son made these today, so easy and so tasty. I was a little concerned with the mixture consistency but they turned out perfect!! Another fantastic recipe to add to the collection.
Nicole says:
Oh this melts my heart, so beautiful that your son made these! I am so glad you all enjoyed them and am really grateful to you taking the time to leave such a lovely message. Thank you so much, Nic x
alisonratcliffe says:
Delicious but I also had to add a 2nd egg and more milk. I used frozen corn and think it would be better to thaw corn first perhaps??
Nicole says:
Hey Alison! I’m so glad you loved them as much as we do – Thank you SO much for sharing your feedback! I have now amended the recipe to include an additional egg, I’ve made it a few more times and have found the mixture to work just as well with 2, if not better as it’s easier to dollop into the pan. Thanks again for taking the time to comment and thank you for trying the recipe! Nic x
jodyherbert1 says:
Hi,
These are beautiful. I have made them twice now with frozen corn, but I do find I have to add another egg and a little extra milk as mixture is quite stiff. Do you need to thaw the corn out first?
Nicole says:
Thank you so much for taking the time to comment Jodie! I’m so grateful. You are spot on. I have made the recipe a few more times and have now amended to include an additional egg. It makes the mixture that little bit softer and easier to work with (and the two eggs work perfectly with the corn being frozen, tinned or fresh). Thank you again! Nic x