These crispy golden nuggets of joy are like summer in a snack—cheesy, corny, and totally addictive. Just try not to eat the whole batch before your guests arrive (we dare you).
Ingredients
- 1 1/2 cups fresh or frozen sweet corn kernels (thawed if frozen)
- 1 cup shredded sharp cheddar cheese
- 2/3 cup all-purpose flour
- 1/3 cup cornmeal
- 2 large eggs
- 1/4 cup milk (any kind works—dairy or unsweetened almond/oat)
- 1/4 cup chopped green onions (can sub with 2 Tbsp finely chopped chives)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 Tbsp vegetable oil (for frying)
- For the Smoky Honey Dip:
- 1/3 cup plain Greek yogurt (or sour cream)
- 2 Tbsp honey
- 1/2 tsp smoked paprika
- 1 tsp fresh lemon juice
- Pinch of salt
Instructions
- In a large mixing bowl, combine the corn, shredded cheddar, flour, cornmeal, green onions, smoked paprika, garlic powder, baking powder, salt, and pepper.
- In a small bowl, whisk together the eggs and milk. Pour into the dry mixture and stir until just combined. The batter will be thick but scoopable.
- Heat 1 1/2 tablespoons of the oil in a large skillet over medium heat. Scoop heaping tablespoons of batter into the skillet (work in batches to avoid overcrowding), flattening slightly with the back of a spoon.
- Cook for 2–3 minutes per side until golden and crisp. Transfer cooked fritters to a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.
- While fritters cook, make the dip: whisk together Greek yogurt, honey, smoked paprika, lemon juice, and a pinch of salt. Taste and adjust seasoning if needed.
- Serve fritters warm with the smoky honey dip on the side—or drizzle it over the top if you're feeling fancy!
Servings: 6
Nutrition
- calories: 210
- protein: 7
- carbs: 22
- fat: 11
- fiber: 2
- sugar: 5