Ingredients
1 can whole kernel corn, drained
2 eggs
Salt & pepper to taste
1/2 cup all-purpose flour
1 tsp baking powder
1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
1 pat butter
2 tbsp oil (vegetable or canola)
1/4 cup chopped parsley
Instructions
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Drain the canned corn well and transfer it to a mixing bowl.
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Add eggs, salt, and pepper, and mix until combined.
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Stir in flour and baking powder until the batter is smooth and slightly thick.
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Fold in shredded cheese and chopped parsley gently.
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Heat the butter and oil together in a frying pan over medium heat.
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Drop spoonfuls of batter into the pan, flattening slightly to form fritters.
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Cook for about 3-4 minutes on each side until golden brown and cooked through.
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Remove and place on paper towels to drain any excess oil.
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Serve warm with your favorite dipping sauce or as a side dish.
Notes
For extra crunch, add cornmeal to the batter.
Try substituting cheese varieties like feta or Monterey Jack.
You can add diced bell peppers, jalapeños, or green onions for more flavor.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a skillet or oven to maintain crispiness, avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Side Dish, Appetizer
- Method: Frying (pan-fried)
- Cuisine: American, Comfort Food
- Diet: Vegetarian
