Creamy cheese fritters made with corn, grated cheese, spring onion and paprika.

  • Serves: 8 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • American
    • Vegetarian

    Cheesy Corn Fritters

    Recipe Information

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    2 x fresh Corn on the Cob

    2 x Spring Onions

    150g Plain Flour

    100g Mature Cheddar Cheese

    100ml Semi Skimmed Milk

    2 x Medium Eggs

    1 x tsp Paprika

    Sea Salt and Black Pepper

    Sunflower Oil, to fry

    1 x 200g carton Tomato Salsa, to serve


    Blanch the corn in some boiling water for 5 minutes – dry well with a clean tea towel. With a sharp knife, cut the kernels off the husk. Put them into a mixing bowl.

    Wipe and trim the spring onions and slice thinly, then add to the bowl. Grate the cheese and add to the bowl. Sprinkle over the flour and paprika, season with some salt and pepper, then mix well.

    Whisk the eggs in another bowl, along with the milk – add this to the corn and mix well. Heat a little oil in a large frying pan and add dessert spoons of the mixture into the pan – approx. 80g each. Flatten into a round shape and fry for a couple of minutes each side. Cook in batches and keep the cooked ones warm, then serve alongside the salsa.