Nana Beth's Zesty Cheddar Corn Fritters
Oh, my darling, these little fritters have been a warm corner of our family table for as long as I can remember. I first made them when my own children were small and sticky fingered, coming in from the garden, cheeks flushed and full of stories. They loved the crunch and the surprise of cheese tucked inside, and everyone still asks for them when we gather. They smell like laughter and summer and a kitchen that is always ready to give comfort. I turn to these zesty cheddar corn fritters when someone needs cheering or when I want to wrap my family in something simple and nourishing. They are quick to make on a weekday evening and charming enough for a weekend tea with friends. The lime zest brings a little brightness, the cheddar gives that cozy, melty hug, and the corn keeps each bite sweet and tender. When you cook them, you are passing along more than a recipe. You are passing on a small, glowing tradition. I remember stacking them on my old blue plate and watching grandchildren dip them into a tangy yogurt sauce that my son would always ask me to make a little looser. There is a rhythm to making fritters that calms me. Stir, rest, heat the pan, and then listen for that satisfying sizzle. It is a music I find myself humming whenever I need comfort and something good to eat. Please take your time when you make these. There is no rush, dear heart. If your batter looks a little different from mine, that is perfectly all right. These are forgiving, loving little cakes. You can do this, and I know you can. Let's make something that will make people smile and that your family will ask for again and again.
Ingredients
- 2 cups Fresh or frozen corn kernels
- 1/2 cup All-purpose flour
- 1/4 cup Fine cornmeal
- 2 tsp Baking powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Paprika
- 1/8 tsp Cayenne pepper
- 2 pieces Large eggs
- 1/4 cup Whole milk
- 1 cup Shredded sharp cheddar cheese
- 1/4 cup Green onions, thinly sliced
- 1 tsp Fresh lime zest
- 1 tbsp Fresh lime juice
- 1/2 cup Vegetable oil for frying
- 1/2 cup Plain yogurt or sour cream for dipping
- pinch pinch A little extra salt to taste
Instructions
First, my dear, gather everything so you are not looking for the flour with one hand and the lime with the other. If you are using frozen corn, let it thaw and drain any excess water. If it is fresh, take a moment to marvel at those golden kernels. It makes my heart happy.
In a medium bowl mix the flour, cornmeal, baking powder, salt, black pepper, paprika and cayenne. Give it a few gentle stirs. Listen to the dry ingredients whisper together. There is no need to fuss. We are building a warm, sturdy base.
In another bowl beat the eggs with the milk and lime juice until they are just blended. Stir in the lime zest. Oh that smell, my love. It wakes the whole kitchen. Fold the wet mixture into the dry ingredients with a wooden spoon until you see the color turn the warm shade of old penny. It should be thick but spoonable.
Now add the corn, shredded cheddar and green onions. Gently fold them in so each kernel and bit of cheese is wrapped in batter. If the batter seems a little too thick, give it a tablespoon or two of milk. If it is too loose, a small sprinkle of flour will calm it down. There is no hurry.
Heat a large skillet over medium heat and pour enough vegetable oil to come about 1/8 to 1/4 inch up the side. Test the heat with a drop of batter. It should sizzle gently and move slowly. If it smokes, turn the heat down a touch. Patience, always.
Spoon heaping tablespoons of batter into the skillet, keeping them about an inch apart. You should hear that lovely sizzle. Cook for 2 to 3 minutes until the undersides are golden and crisp. I like to peek with a spatula so they do not get too brown.
Flip each fritter and cook another 2 minutes until the cheese begins to melt and the fritters are cooked through. When you press lightly with the spatula they should feel set but tender. If the center seems doughy give them an extra minute, my dear. It is okay.
As fritters come out, drain them on a wire rack set over a baking sheet or on a plate lined with paper towels. Lightly sprinkle a little extra salt if you like. Keep them warm in a low oven if you are making a large batch.
Serve warm with a dollop of plain yogurt or sour cream and, if you wish, a little extra lime zest. Watch the faces at your table. There is nothing quite like a homemade snack to draw someone close.
Leftovers can be reheated in a hot oven for a few minutes to crisp them back up. If you find the batter changed texture the next day, a gentle press in a skillet will bring back that lovely golden crust.
Cooking Tips
- 💡Nana's Little Note 1: If your batter is sticky or seems too wet do not fret. Add a teaspoon of flour at a time until it spoonifies easily. These fritters are forgiving and full of love.
- 💡Nana's Little Note 2: For extra zip I sometimes fold in a tablespoon of finely chopped pickled jalapeno. A small pinch goes a long way and makes the flavor sing.
- 💡Nana's Little Note 3: Keep the oil at a steady medium heat. If it is too cool the fritters will soak oil. If it is too hot they will brown outside and stay raw inside. The sound of a gentle sizzle is your best guide.
- 💡Nana's Little Note 4: Use freshly shredded cheddar when you can. Pre-shredded cheese has coatings that stop it from melting as beautifully.
- 💡Nana's Little Note 5: Make a double batch and freeze the extra fritters flat on a tray before bagging. Reheat in a hot oven for a few minutes and they will be ready when a hungry child comes to the door.
Nutritional Information
Per serving
May these little fritters bring warmth to your home and a smile to every face around your table. When you cook them you are doing something gentle and very important. You are creating a small tradition, wrapping your family in the comfort of a homemade snack, and passing on joy from one generation to the next. Be good to yourself, my dear. Enjoy every moment, and feed your people with love.
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