Salty Corn Fritters – Chicago Tribune

These corn fritters use fresh whole grains mixed with spices, green onions and a simple batter. Corn fritters come in many types, from fried puppies made with cornmeal to more pancake-shaped fried fritters.

Pan-fried in hot oil until crispy, these patty-like donuts feature cheddar cheese, which adds creaminess while allowing the crunchy corn kernels to provide a hint of flavor and texture sweet in every bite. Donuts are a great accompaniment to a barbecue because they resist the smoky flavors of barbecue and can be enjoyed warm or at room temperature. Leftovers make a great breakfast, with a dollop of sour cream or plain yogurt on top.

Yield: 18 donuts

Total time: 30 minutes


2 large eggs

2/3 cup of whole milk

1 teaspoon fine sea salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cayenne pepper

1 cup all-purpose flour

2 teaspoons of yeast

3 cups corn kernels, fresh or frozen and thawed (about 1 pound)

1/4 cup chopped green onions

1 cup sharp cheddar cheese, grated

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Vegetable oil, coconut oil or shortening, for frying


1. In a large bowl, whip together eggs, milk, salt, garlic powder, black pepper and ground cayenne pepper. Whisk flour and baking powder until just combined. Stir in corn, green onions and cheddar.

2. Heat a cast iron skillet over medium-low heat and add enough oil to generously coat the bottom of the skillet.

3. Once the oil is hot, to add a heaping tablespoon of the batter in the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3-4 donuts at a time. Fry on each side until golden brown, about 2 minutes, then cook for another 2 minutes. Add more oil as needed.

4. Delete from skillet and transfer to paper towel lined baking sheet. Repeat until all donuts are fried. Serve warm or at room temperature.

This article originally appeared in The New York Times.