Community recipe
Golden Corn and Cheddar Fritters with Fresh Tomato-Lime Salsa
Crisp-edged, tender corn fritters packed with sharp cheddar and scallions, served with a bright, juicy tomato-lime salsa. A simple skillet supper or brunch favorite with a lively fresh finish. Makes 12 fritters, three per serving.
- Serves
- 4
- Prep
- 15 min
- Cook
- 18 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 cup cherry tomatos, rinsed, dried, and diced
- 0.25 cup fresh cilantro, rinsed, dried, and finely chopped
- 1 lime, juiced
- 0.13 tsp kosher salt
- 1 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp smoked paprika
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 large eggs, beaten
- 0.33 cup whole milk
- 15 oz cans of sweet corn, drained, rinsed, and patted dry
- 3 scallions, roots trimmed and thinly sliced
- 1 cup sharp cheddar, grated
- 3 tbsp neutral cooking oils
Make it
Instructions
- 01
Mix the fresh tomato-lime salsa
Set a medium bowl, chef’s knife, cutting board, box grater, measuring spoons, large mixing bowl, and a wire rack over a rimmed tray beside the stove. Rinse and dry the produce. Dice the tomatoes, finely chop the cilantro, and juice the lime. In the medium bowl, stir together 1.5 cups cherry tomatoes, 0.25 cup fresh cilantro, 1 lime, and 0.125 tsp kosher salt. Set the salsa aside at room temperature while you make the batter; it will become juicier and more flavorful. Allow about 8 minutes for this step. | Why: Resting gives the lime and salt time to draw out the tomatoes’ juices.
- 02
Prepare and rest the fritter batter
Drain the corn in a colander, rinse, and shake it very dry; pat dry with a clean towel. Rinse and dry the scallions, trim the roots, and thinly slice them. Grate the cheddar. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 0.5 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper. In a separate bowl, beat 2 large eggs with 0.33 cup whole milk. Stir the wet mixture into the dry mixture just until no dry patches remain. Fold in 15 oz canned sweet corn, 3 scallions, and 1 cup sharp cheddar; the batter should be thick and scoopable. Let it stand for 5 minutes while you place a large skillet over the stove and keep the prepared rack within reach. Allow about 7 minutes for mixing, plus the 5-minute rest. | Why: Dry corn and a brief batter rest help the fritters hold together and brown instead of steaming.
- 03
Pan-fry until crisp and serve
Set the skillet over medium heat and add 3 tbsp neutral cooking oil, dividing it into 1 tablespoon for each of three batches. Heat for 1–2 minutes until the oil shimmers but does not smoke. Scoop 4 scant 1/4-cup portions of batter into the skillet per batch, leaving space between them; gently flatten each to about 1/2 inch thick. Fry for 3–4 minutes per side, adjusting the heat as needed, until both sides are deep golden and crisp and the centers are hot and set. Transfer each batch to the wire rack so excess oil can drip away, and repeat with the remaining batter, allowing about 18 minutes total. Taste a fritter and adjust the salsa with a little more salt only if needed. Serve the fritters hot with the salsa spooned alongside. | Why: Moderate heat cooks the centers through while the rack preserves the crisp edges.
