Delicious sweet corn enveloped in a light and crispy batter, cheesy corn fritters is the comfort food you didn’t know you needed. 

Corn fritters are a seasonal snack that holds a special place in my heart. Growing up these delicate little nuggets would only be made a few times a year when the sweet corn is at its freshest. I have very fond memories of my grammy frying batches of these fritters at the cusp of the fall season. Now as an adult I finally decided to bring this tasty tradition back and gave it my own spin in the process. 

By using corn from my CSA and even a little from my actual garden, I was able to make the tastiest little nuggets bursting with freshest corn flavor. The addition of cheese and brown butter is only a bonus for my corn fritters that helps accentuate the natural sweetness of the seasonal corn.  

Cheesy Corn Fritters

1 cup all-purpose flour

1 ½ tsp baking powder

1 tsp granulated sugar

1 tsp kosher salt

2 large eggs

½ cup whole fat buttermilk

1 TBSP melted unsalted browned butter

1 cup low moisture mozzarella, shredded

2 cups fresh sweet whole kernel corn

1 quart vegetable oil

Brown Butter Mayo

1 TBSP unsalted browned butter

2 TBSP mayo 

¼ tsp kosher salt

In a small saucepan, place two tablespoons of unsalted butter and set on medium heat on the stove. Cook your butter until the milk fat in the butter becomes lightly toasted and the butter smells like caramel. Take the butter off the heat and place in a small bowl to cool slightly before using. 

Cut your fresh corn off the cob with a sharp kitchen knife into a large bowl. Once cut off the cob, put aside. 

In a separate large mixing bowl, whisk together the flour, baking powder, sugar and salt. Whisk your eggs, buttermilk and a tablespoon of your reserved browned butter, if you’re making the brown butter mayo, into your dry ingredients to create a batter. If you're not making the brown butter mayo you can add both tablespoons of browned butter into your batter.

Add your corn kernels and shredded cheese to your batter. Fold the corn and cheese into the batter until everything is evenly coated. Cover your mixture with a kitchen towel and put aside while you heat your oil and make your brown butter mayo.

Fill a large pot or Dutch Oven with the quart of vegetable oil. Set on the stove on medium high heat and let the oil heat up to 365°F. While you’re waiting, set up a drainage station for your hot fritters by layering a baking sheet with paper towels or clean kitchen towels and make your brown butter mayo. 

For the brown butter mayo, combine the rest of your browned butter with the mayo and salt in a small mixing bowl. Set your mayo aside until your fritters are fried.

Once your oil is hot enough, fry your fritters by dolloping them in the hot oil with two tablespoons. Scooping about a tablespoon of batter into one spoon and sliding it into the oil with the other. Upon the batter being dropped into the oil the fritter will sink to the bottom initially but will float to the top when the batter expands. 

Fry your fritters until they are a deep golden brown, you will need to turn while they fry for even browning. When completely browned, remove the fritters with a slotted spoon and place them to drain on your prepared baking sheet. Top the fritters with a sprinkle of kosher salt. Enjoy the fritters while they are still warm.

You can serve your warm fritters with a side of the brown butter mayo, maple syrup or even hot honey. There’s no wrong accompaniment when it comes to these sweet little fritters. 

*Notes:

It’s very important to have oil be at the correct temperature. If the oil is too cold when frying the fritters will be really oil instead light and crispy. 

When cutting off the corn, you want to make sure you catch as much kernels and juice from the corn as you possibly can, especially the juice. There’s a lot of corn flavor in the juice and it will definitely add to the flavor of your fritters. 

If fresh sweet corn is out of season you can easily use canned sweet corn instead. Before you add the sweet corn to the batter just make sure to drain all the liquid from the can.The excess liquid will make the batter too thin and it won’t adhere as well to the corn when frying.