corn fritters
Corn Fritters
Brighten up your summer meals with these crispy corn fritters, a budget-friendly and crowd-pleasing option packed with sweet corn, melted cheese, and a bit of a jalapeño kick. Whether you’re using fresh, frozen, or leftover corn from the cob, these savory patties are quick to whip up and perfect for brunch, picnics, or family dinners.
  • CourseMain Dish
  • CuisineBudget-friendly
Servings
4people
Servings
4people
Ingredients
  • 1/3cup all-purpose flour
  • 1/4cup cornmeal
  • 1 egg
  • 1tbsp green oniononly the white parts, chopped
  • 1tbsp fresh jalapeñominced
  • 1/8tsp smoked paprika
  • 1/8tsp salt
  • 1/8tsp pepper
  • 2cups corn kernalsfresh, frozen, or leftover corn on the cob
  • 1/2cup shredded cheese*mix of what is leftover – Fontina, Cheddar, Monterey Jack or Pepper Jack work well
  • 1/4cup milk
  • 1tbsp buttermelted
  • 2tbsp coconut oil
Instructions
  1. Mix all-purpose flour, cornmeal, salt, pepper and paprika together.
  2. In a separate bowl, whisk egg and butter into milk.
  3. Mix flour mixture and egg mixture together.
  4. Fold in corn, cheese, jalapeno, and green onion into batter.
  5. Heat up coconut oil in a heavy bottomed pan with high sides.
  6. Scoop 1/3 cup portions into patties and place in pan.
  7. Cook 2-3 minutes per side or until golden brown.
  8. Pat excess oil with paper towel.
Recipe Notes

Serve with a dollop of sour cream, garnish with the green parts of the green onion.

Corn Fritters
Print Recipe
Brighten up your summer meals with these crispy corn fritters, a budget-friendly and crowd-pleasing option packed with sweet corn, melted cheese, and a bit of a jalapeño kick. Whether you're using fresh, frozen, or leftover corn from the cob, these savory patties are quick to whip up and perfect for brunch, picnics, or family dinners.
  • CourseMain Dish
  • CuisineBudget-friendly
Servings
4 people
Servings
4 people
Ingredients
  • 1/3 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 egg
  • 1 tbsp green onion only the white parts, chopped
  • 1 tbsp fresh jalapeño minced
  • 1/8 tsp smoked paprika
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 cups corn kernals fresh, frozen, or leftover corn on the cob
  • 1/2 cup shredded cheese* mix of what is leftover - Fontina, Cheddar, Monterey Jack or Pepper Jack work well
  • 1/4 cup milk
  • 1 tbsp butter melted
  • 2 tbsp coconut oil
Servings: people
Units:
Instructions
  1. Mix all-purpose flour, cornmeal, salt, pepper and paprika together.
  2. In a separate bowl, whisk egg and butter into milk.
  3. Mix flour mixture and egg mixture together.
  4. Fold in corn, cheese, jalapeno, and green onion into batter.
  5. Heat up coconut oil in a heavy bottomed pan with high sides.
  6. Scoop 1/3 cup portions into patties and place in pan.
  7. Cook 2-3 minutes per side or until golden brown.
  8. Pat excess oil with paper towel.
Recipe Notes

Serve with a dollop of sour cream, garnish with the green parts of the green onion.

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