Parmesan Corn Fritters can be made for brunch, lunch or as a dinner appetizer. Serve with a lemon red pepper aioli, on top of a salad, or a poached egg. I love August for many reasons, but more specifically I love the produce. I love sweet corn, juicy tomatoes, and the end of summer squashes. It’s also a great reminder that Fall is coming. And that means pumpkin everything is coming.
Brace yourselves.
Any sweet corn I see in the grocery stores in August I nab up as quickly as I can. Whether it be on the grill or just boiled sweet corn, I live for it. Leftover corn? Makes the perfect soups, chowders, and fritters. And who wouldn’t love this little fried cheesy morsel? You can use any kind of shredded cheese in this recipe, but I love parmesan for it’s saltiness. I do believe that smoked gouda or an aged cheddar would be just as delicious though.
I did make this recipe with leftover corn on the cob I had. So if you’re running to the store to make this I suggest 3 whole corn ears, husked, and you can either roast whole, boil whole, grill or cut the kernels off and saute for a few minutes in butter. Make this for brunch, lunch or as a dinner appetizer. No matter how you serve it, it’ll be a definite crowd pleaser.
By crowd pleaser I mean myself and my husband scarfing down every last bite. Two is a crowd, right? No judging.
Go ahead and add more cheese, you deserve it.
Parmesan Corn Fritters
Keep an eye on these, in the hot oil, they fry up quick. Ease on the side of frying 1-2 minutes. Serve with a sprinkle of sea salt and extra grated parmesan.
Ingredients
- 3 ears Fresh Corn, husked {about 2 cups kernels}
- 2 tablespoons Butter
- 2 whole Eggs
- 1/3 cup Milk
- 2 tablespoons Water
- 1 teaspoon Honey
- 1/2 cup Parmesan, shredded
- 1/2 cup Flour
- 1/2 teaspoon Smoked Paprika
- Kosher Salt and Ground Black Pepper, for seasoning
- Canola Oil, for frying
Directions
- Step 1 Cut kernels off the cob by placing on an upside down bowl inside a larger bowl {This is an easy way to cut vertically down on the corn and catch all the kernels in the bigger bowl}.
- Step 2 Heat 2 tablespoons butter in a medium saute pan and add the corn kernels. Saute for 2 minutes and turn heat off. Allow corn to cool.
- Step 3 In a mixing bowl whisk together the eggs, milk, water, and honey. Add parmesan, flour and smoked paprika. Mix until combined. Season with kosher salt and pepper. Fold in the cooled corn kernels.
- Step 4 In a large heavy bottomed skillet add the canola oil to about 1/4 inch depth. Heat oil over medium high heat to 350 F.
- Step 5 Work in batches when frying, using a 1/4 measuring cup spoon corn batter into the hot oil, try to spread in an even layer. Fry 1-2 minutes and gently flip using a spatula to fry the other side for 1-2 minutes. Fritters will be golden and crispy.
- Step 6 Remove to a sheet pan lined with paper towels to drain. Sprinkle with sea salt and serve immediately.
Savor and Enjoy!
Landed here after seeing this post on instagram. The recipe looks great! Cant wait to try this.
Hi Sheenam,
This is a favorite in my house, enjoy! Cheers!
That looks fantastic! I can’t wait to make some :)
Thanks Gordon!