Cheesy Corn Fritters! Is it a lunch recipe, appetizer, or snack? I vote all of the above. These are really easy to make just throw all of your prepared ingredients into a bowl and fry them on a hot cast iron pan. This recipe will make roughly 6 patties depending on how big you make your fritters.

The shining star of this dish is all the texture. You can get such a crisp exterior with a cheesy soft batter inside. Plus you can’t miss out on the corn chunks and flavour in every bite. Don’t skip out on the seasoning when making these either a little salt pepper and possibly chili flakes will take this recipe to a whole new level.

Ingredients:

2 cups of corn (frozen or fresh will work. Fresh tastes better though!
1/4 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon smoked paprika
1 egg
1 green onion (chopped)
1/2 cup + 2 tbsp grated parmesan, or cheese of your choice
1 handful parsley or cilantro
1 tablespoon lime juice
Salt and fresh cracked pepper, to taste
1 tablespoon oil
1 tablespoon water (more if needed)
Sour or heavy cream, for garnish

Tips & Tricks:

Frozen Corn: You can use fresh or frozen corn, just make sure to fully thaw the corn before starting this recipe.
Batter: If you notice that the batter is not emulsifying and sticking to the corn try adding an extra tbsp or 2 of water.
Toppings: Top with sour cream, parsley, and spicy mayo. You could also cut up leftover green onions of even chives to sprinkle with.
Not a cilantro fan? Use Italian parsley instead it will be equally delicious.
Muffin Pan: You can totally try making these cheesy corn fritters in a muffin tin. You will need to make sure you oil the pan and keep a close eye on them burning. They will not get as crispy as on a cast iron pan but the batter will bake through in the oven. I have not tested this yet though so leave me a comment if you give it a try.