Prep time: 10 mins | Cook time: 15 MINUTES | Total time: 25 mins | Servings: 12 FRITTERS
These fritters are loaded with fresh corn and cheese. A vegetable side dish that is packed with flavor that even your little ones will love! You can serve these delicious fritters as a light meal, too.
INGREDIENTS
2 large eggs, beaten
2 tablespoons extra virgin olive oil
3 c. corn kernels, fresh is best (you can use frozen or canned)
¼ c. green onion, chopped
¼ c. cilantro, chopped
juice from 1/2 a lime, 1 tbsp
1 teaspoon baking powder
1 c. all-purpose flour
¼ teaspoon chili powder
¼ c. milk
1½ c. Monterey Jack Cheese, shredded
1 jalapeno, deseeded, membranes removed, diced
½ teaspoon salt
¼ teaspoon ground black pepper
HOW TO MAKE CHEESY CORN FRITTERS
Step 1: In a large bowl, add the corn (you can use fresh corn and simply cut the kernels off the cob), diced green cilantro, green onion, and diced jalapeno. Then, squeeze in the lime juice from 1/2 of a lime.
Step 2: Add the flour to a small bowl along with the baking powder, salt, black pepper, and chili powder. Mix well until.
Step 3: Into the bowl with the corn, pour the dry ingredients and mix well until combined. Then, stir in the beaten eggs, milk, and cheese until you have a thick batter.
Step 4: In a hot pan over medium-high heat, drizzle the olive oil and swirl the pan to coat the bottom.
Step 5: Into the hot oil, place about 1/4 amount of the corn fritter batter (I use a scoop). Using a spatula, press the batter down, then press the sides to form a patty. Cook the patty for approximately 2 to 3 minutes until you see the edges beginning to turn golden. Using the same spatula, flip the patty and continue to cook the other side. On a tray lined with a paper towel, transfer the fritter once all sides are golden brown.
Step 6: If desired, sprinkle the fritters with more salt and pepper. Serve the cheesy corn fritters warm. Enjoy!
NOTES:
You can use canned corn. Simply strain the corn and dry the kernels using paper towels.
If using frozen corn, thaw, and pat dry with paper towels.
Place any leftovers in a sealed container and keep them in the fridge for up to 2 to 3 days.
Place the leftovers in a pan with a little bit of oil or butter and reheat.
Set the frozen fritters on the counter and bring them to room temperature for about an hour or thaw in the fridge overnight. In a small pan, reheat the fritters with a little bit of oil or butter.
NUTRITION FACTS:
Serving: 1fritter, calories: 159 kcal, carbohydrates: 16g, protein: 7g, fat: 8g, saturated fat: 3g, polyunsaturated fat: 1g, monounsaturated fat: 3g, trans fat: 1g, cholesterol: 40mg, sodium: 298mg, potassium: 108mg, fiber: 1g, sugar: 2g, vitamin a: 243iu, vitamin c: 3mg, calcium: 140mg, iron: 1mg
Ingredients
- 2 large eggs, beaten
- 2 tablespoons extra virgin olive oil
- 3 c. corn kernels, fresh is best (you can use frozen or canned)
- ¼ c. green onion, chopped
- ¼ c. cilantro, chopped
- juice from 1/2 a lime, 1 tbsp
- 1 teaspoon baking powder
- 1 c. all-purpose flour
- ¼ teaspoon chili powder
- ¼ c. milk
- 1½ c. Monterey Jack Cheese, shredded
- 1 jalapeno, deseeded, membranes removed, diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Step 1: In a large bowl, add the corn (you can use fresh corn and simply cut the kernels off the cob), diced green cilantro, green onion, and diced jalapeno. Then, squeeze in the lime juice from 1/2 of a lime.
Step 2: Add the flour to a small bowl along with the baking powder, salt, black pepper, and chili powder. Mix well until.
Step 3: Into the bowl with the corn, pour the dry ingredients and mix well until combined. Then, stir in the beaten eggs, milk, and cheese until you have a thick batter.
Step 4: In a hot pan over medium-high heat, drizzle the olive oil and swirl the pan to coat the bottom.
Step 5: Into the hot oil, place about 1/4 amount of the corn fritter batter (I use a scoop). Using a spatula, press the batter down, then press the sides to form a patty. Cook the patty for approximately 2 to 3 minutes until you see the edges beginning to turn golden. Using the same spatula, flip the patty and continue to cook the other side. On a tray lined with a paper towel, transfer the fritter once all sides are golden brown.
Step 6: If desired, sprinkle the fritters with more salt and pepper. Serve the cheesy corn fritters warm. Enjoy!
Notes
You can use canned corn. Simply strain the corn and dry the kernels using paper towels. If using frozen corn, thaw, and pat dry with paper towels. Place any leftovers in a sealed container and keep them in the fridge for up to 2 to 3 days. Place the leftovers in a pan with a little bit of oil or butter and reheat. Set the frozen fritters on the counter and bring them to room temperature for about an hour or thaw in the fridge overnight. In a small pan, reheat the fritters with a little bit of oil or butter.
