Scale

For the Fritters:

2 cups fresh, canned, or frozen corn (thawed if frozen)

½ cup all-purpose flour

¼ cup cornmeal

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

½ teaspoon garlic powder

¼ teaspoon cayenne pepper (optional, for a bit of heat)

2 large eggs

⅓ cup milk

1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)

2 tablespoons chopped green onions or fresh parsley

2 tablespoons butter or vegetable oil (for frying)

For Serving:

Sour cream or Greek yogurt

Salsa or hot sauce

Drizzle of honey (for a sweet contrast)

Step 1: Prepare the Batter

In a large bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, smoked paprika, garlic powder, and cayenne (if using).

In a separate bowl, beat the eggs and mix in the milk.

Pour the egg mixture into the dry ingredients and stir until just combined.

Fold in the corn, shredded cheese, and chopped green onions.

Step 2: Cook the Fritters

Heat butter or oil in a large skillet over medium heat.

Scoop heaping tablespoons of batter into the skillet, pressing down slightly to form small patties.

Cook for 2-3 minutes per side, until golden brown and crispy. Flip and cook the other side until done.

Transfer to a paper towel-lined plate to drain excess oil.

Step 3: Serve

Serve warm with sour cream, salsa, or a drizzle of honey for an irresistible bite!