📝 About This Recipe
These vibrant, golden-hued fritters are a beloved staple of Australian-style brunches, offering a delightful contrast between a crisp, lacy exterior and a tender, burst-in-your-mouth interior. Fresh summer corn is elevated with aromatic scallions, a hint of smoky paprika, and a touch of sharp cheddar for a savory depth that pairs perfectly with a morning coffee. Light enough for a side but hearty enough to stand as a main, they represent the ultimate fusion of garden-fresh sweetness and comforting soul food.
🥗 Ingredients
The Fritter Batter
- 3 cups Fresh Corn Kernels (cut from about 3-4 ears; frozen/thawed works too)
- 1 cup All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder (for lift and fluffiness)
- 2 pieces Large Eggs (lightly beaten)
- 1/4 cup Whole Milk (room temperature)
- 1/2 cup Sharp Cheddar Cheese (finely grated)
- 4 pieces Scallions (thinly sliced, white and green parts)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3-4 tablespoons Neutral Oil (grapeseed or vegetable oil for frying)
Zesty Lime Crema
- 1/2 cup Sour Cream (or Greek yogurt)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Lime Zest (finely grated)
- 1/4 teaspoon Garlic Powder
For Garnish
- 1 piece Avocado (sliced or diced)
- 1 piece Red Chili (thinly sliced for extra heat)
👨🍳 Instructions
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1
Start by preparing the Zesty Lime Crema: In a small bowl, whisk together the sour cream, lime juice, lime zest, and garlic powder until smooth. Season with a pinch of salt, cover, and refrigerate to let the flavors meld.
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2
If using fresh corn, stand the ears upright in a large bowl and carefully slice the kernels off the cob. Use the back of your knife to scrape the 'milk' from the cob into the bowl for extra flavor.
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3
In a large mixing bowl, whisk together the flour, baking powder, smoked paprika, salt, and black pepper until well combined.
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4
In a separate medium bowl, beat the eggs and milk together until uniform.
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5
Create a well in the center of the dry ingredients and pour in the egg mixture. Stir gently with a wooden spoon until just combined; do not overmix, or the fritters will become tough.
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6
Fold in the corn kernels, grated cheddar cheese, sliced scallions, and chopped cilantro until the vegetables are evenly coated in the batter.
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7
Place a large non-stick or cast-iron skillet over medium heat and add 2 tablespoons of oil. Heat until the oil shimmers but isn't smoking.
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8
Test the oil by dropping a tiny bit of batter in; if it sizzles immediately, you're ready to fry.
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9
Using a 1/4 cup measuring cup or a large cookie scoop, drop mounds of batter into the skillet. Gently flatten them with the back of a spatula to about 1/2-inch thickness.
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10
Fry the fritters for 3-4 minutes on the first side. Look for the edges to turn golden brown and small bubbles to form on the surface.
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11
Carefully flip the fritters and cook for another 2-3 minutes until the other side is deep golden and the center is cooked through.
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12
Transfer the cooked fritters to a wire rack set over a baking sheet (this keeps them crispier than paper towels) and sprinkle immediately with a tiny pinch of salt.
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13
Repeat with the remaining batter, adding more oil to the pan as needed between batches.
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14
Serve the fritters warm, stacked high, topped with a dollop of the Lime Crema, fresh avocado slices, and extra cilantro.
💡 Chef's Tips
For the crispiest results, ensure your corn is as dry as possible before adding it to the batter. If the batter feels too wet (which can happen with very juicy fresh corn), add an extra tablespoon of flour at a time until it holds its shape. Avoid overcrowding the pan; frying too many at once drops the oil temperature and leads to greasy fritters. You can keep the first batches warm in a 200°F (95°C) oven while you finish the rest. Swap cheddar for feta cheese if you prefer a saltier, tangier profile that doesn't melt quite as much.
🍽️ Serving Suggestions
Pair with two poached eggs on top for a complete, protein-rich brunch. Serve alongside thick-cut crispy bacon or smoked salmon. A side of arugula salad with a light lemon vinaigrette cuts through the richness beautifully. Enjoy with a spicy Bloody Mary or a fresh-pressed grapefruit juice. Add a side of sweet chili sauce for a traditional Australian café experience.