Cheddar Corn Fritters

Inspired by the New York Times Recipe.


Makes: 18 fritters

  • 2 large eggs
  • ⅔ cup whole milk
  • 1 teaspoon fine sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cayenne
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3 cups sweet corn kernels (about 1 pound)
  • ¼ cup chopped scallion greens
  • 1 cup sharp Cheddar, shredded
  • Vegetable oil, or olive oil, for frying


Step 1: In a large bowl, whisk together the eggs, milk, sea salt, garlic powder, black pepper, and ground cayenne. Gently whisk in the flour and baking powder until just combined. Fold in the sweet corn, scallions, and sharp Cheddar.

Step 2: Heat a cast-iron skillet over medium-low heat and add enough oil to generously coat the bottom of the skillet.

Step 3: Once the oil is shimmering hot, drop a heaping tablespoon of the batter into the skillet. Flatten it slightly with the back of the spoon to form a round patty. Fry 3 to 4 fritters at a time. Cook each side until golden brown, about 2 minutes per side, then cook for an additional 2 minutes. Add more oil as needed.

Step 4: Remove the fritters from the skillet and transfer them to a paper towel-lined baking sheet. Repeat until all the batter is used. Serve the fritters warm or at room temperature.

Serving Suggestion: Top with a dollop of Greek Yogurt!