Ingredients:

  • 1 1/2 cups (190g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 1/4 teaspoon (1.25g) cayenne pepper (optional, for a little kick)
  • 1 large egg
  • 3/4 cup (180ml) milk (whole or 2%)
  • 2 tablespoons (30ml) melted unsalted butter
  • 1 1/2 cups (approx. 2 ears) fresh or frozen corn kernels, thawed if frozen
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 2 tablespoons (30ml) chopped fresh chives or green onions (scallions)
  • Vegetable oil or canola oil, for frying

Instructions:

  1. Whisk together flour, baking powder, salt, pepper, and cayenne pepper (if using) in a large bowl.
  2. In a separate bowl, whisk together egg, milk, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Gently fold in the corn kernels, shredded cheddar cheese, and chives (or green onions).
  5. Pour enough vegetable oil into a large skillet to reach about 1/2 inch (1.25 cm) deep. Heat over medium heat until the oil reaches 350°F (175°C) – or until a small piece of batter dropped in sizzles immediately.
  6. Drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pan.
  7. Fry for 2-3 minutes per side, or until golden brown and cooked through.
  8. Remove the fritters with a slotted spoon and drain on paper towels. Serve immediately.