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Sweet, savory, and incredibly crispy! These quick 15-minute corn fritters are loaded with parmesan cheese, fresh cilantro, and a hint of lime, pan-fried to a golden-brown finish.
Ingredients
- 2 cups of corn fresh, canned, or thawed frozen
- ¼ cup cornmeal
- ¼ cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 egg
- 1 green onion chopped
- ½ cup grated parmesan or cheese of your choice
- 1 handful cilantro chopped
- 1 tablespoon lime juice
- Salt and fresh cracked pepper to taste
- 1 tablespoon oil for pan-frying
- Sour or heavy cream for garnish
Instructions
- Mix the Batter: In a large mixing bowl, combine the corn, cornmeal, all-purpose flour, smoked paprika, egg, grated parmesan, chopped green onion, chopped cilantro, and lime juice. Stir well until the dry ingredients are fully hydrated. Add just a splash of water ONLY if the mixture is far too dry to hold together. Season with salt and fresh cracked pepper to taste.
- Heat the Skillet: Heat exactly 1 tablespoon of oil in a large frying pan or cast-iron skillet over medium heat.
- Fry the Fritters: Spoon the thick corn mixture into the hot pan to form individual patties. Cook completely undisturbed until golden brown on the bottom, about 4 minutes per side.
- Garnish & Serve: Remove the hot fritters to a wire rack or paper towel-lined plate. Garnish with a dollop of sour cream or heavy cream, and enjoy immediately!
Notes
We cannot stress enough how important it is to thoroughly dry your canned or frozen corn with a paper towel before mixing the batter! Excess water is the number one reason fritters fall apart in the pan.