Corn Fritters (Crispy Outside, Tender Inside!)

1. Drain the Corn: Empty the can and press gently to remove excess liquid—this helps keep fritters crisp.

2. Mix the Batter: In a bowl, beat eggs with salt and pepper. Whisk in flour and baking powder until smooth.

3. Add the Good Stuff: Fold in corn, shredded cheese, and parsley.

4. Heat the Pan: Melt butter with oil in a skillet over medium heat until bubbly.

5. Fry: Drop batter by heaping spoonfuls into the pan. Flatten slightly.

6. Flip: Cook 2–3 minutes per side, until golden brown and cooked through.

7. Drain & Serve: Transfer to paper towels and serve hot.

⭐ Pro Tips

• Extra Crispy: Pat the corn dry and don’t overcrowd the pan.

• Even Cooking: Keep heat medium—too hot browns before cooking through.

• Batch Cooking: Keep cooked fritters warm in a 200°F oven while frying the rest.

🔄 Easy Variations

• Spicy: Add diced jalapeño or a pinch of cayenne

• Savory: Stir in chopped green onions or chives

• Southern-Style: Swap half the flour for cornmeal

• Protein Boost: Add crumbled bacon or diced ham

🍽️ Serving Ideas

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