Cheesy Corn Fritters

Ingredients

For the Fritters:

• 2 cups (280g) fresh or frozen corn kernels (thawed if frozen)
• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 large eggs, lightly beaten
• ½ cup (120ml) buttermilk (or whole milk)
• 1 cup (100g) sharp cheddar cheese, grated (use aged cheddar for the best flavor)
• ¼ cup (25g) Parmesan cheese, grated
• ¼ cup (30g) red bell pepper, finely diced (for color and sweetness)
• 2 tablespoons fresh chives, finely chopped
• Vegetable or canola oil , for frying (about ½ inch deep in the pan)

For the Zesty Garlic Aioli (Optional but Recommended):

• ½ cup (120ml) mayonnaise
• 1 clove garlic, minced to a paste
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. 1. Prepare the Aioli (Optional): In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and Dijon mustard. Season with a pinch of salt and pepper. Cover and refrigerate until serving. This allows the flavors to meld.
2. 2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
3. 3. Combine the Wet Ingredients: In a separate medium bowl, beat the eggs and buttermilk until smooth.
4. 4. Create the Batter: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together. Do not overmix; a few streaks of flour are fine.
5. 5. Fold in the Add-ins: Gently fold in the corn kernels, grated cheddar cheese, Parmesan cheese, diced red bell pepper, and fresh chives. Fold just until everything is evenly distributed. The batter should be thick and chunky.
6. 6. Rest the Batter (Crucial Step): Cover the bowl and let the batter rest at room temperature for 10 minutes. This allows the gluten to relax and the baking powder to activate, resulting in lighter fritters.
7. 7. Heat the Oil: While the batter rests, pour enough oil into a large, heavy-bottomed skillet (cast iron is ideal) to reach a depth of ½ inch. Heat the oil over medium-high heat until it reaches 350°F (175°C) . Use a candy thermometer for precision. To test without a thermometer, drop a small piece of batter into the oil; it should sizzle vigorously and rise to the surface within 2 seconds.
8. 8. Fry the Fritters: Working in batches to avoid overcrowding the pan, drop heaping tablespoons (about 2 tablespoons per fritter) of the batter into the hot oil. Gently flatten them with the back of the spoon to create an even shape. Fry for 2 to 3 minutes per side , or until they are a deep, golden brown and crispy. Use a slotted spatula to carefully flip them.
9. 9. Drain and Season: Transfer the cooked fritters to a wire rack set over a baking sheet to drain. Do not place them on paper towels , as this will trap steam and make them soft. Immediately sprinkle with a pinch of flaky sea salt.
10. 10. Serve: Arrange the hot fritters on a platter and serve immediately with the zesty garlic aioli for dipping.

Nutrition

Calories: 410 kcal 21% · Protein: 14 g 28% · Fat: 24 g 31% · Carbohydrates: 36 g 13% Dietary · Saturated Fat: 9 g 45% · Fiber: 3 g 11% · Sugar: 5 g – · Sodium: 780 mg 34%