Sweet Corn Fritters
These sweet corn fritters are a great way to serve a veggie side! They come together in one bowl and makes for an easy, filling lunch!
Servings: 12 mini fritters
Ingredients
- 1 ¼ cups corn kernels (from about one 15 oz can, drained)
- 1 egg
- ½ cup shredded cheese
- 2 tbsp flour
- 3 tbsp finely chopped green onions (or finely chopped red onions)
- ¼ tsp garlic powder
- ¼ tsp salt (optional)
- unsalted butter/oil for cooking
Instructions
- Add the cheese, egg, flour, garlic powder, and salt to a bowl and mix until combined into a thick paste.
- Add the corn and chopped green onions and mix until combined and all of the corn kernels are fully coated
- Heat 1 tablespoon of butter on a frying pan on medium-low heat. Scoop out 2-tablespoon-sized portions onto the pan and press down to shape the portions into small fritters. They may seem loose at first but will bind together as the cheese melts and the fritters cook.
- Cook the fritters until golden, about 2 - 3 minutes per side. Transfer them to a paper towel-lined plate to cool. The fritters should be crisp on the outside and soft and tender on the inside.
Notes
- If you are using frozen corn, heat them up until they are fork tender and measure out 1.5 cups of the chopped beans to use in this recipe. If you are using canned corn, make sure to drain the liquid from the corn.
- If you are making these fritters for a young baby, use the back of a fork to lightly mash the corn so that the corn kernels do not present a choking hazard.
- I loved to use 4-cheese Mexican blend cheese for these fritters, but any grated cheese will work well here. Mozzarella cheese is a great low-sodium cheese option for babies and dairy-free shreds work as well.
Nutrition
Calories: 36kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 118mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.2mg
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