Sunny Corn Fritters

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PREP: 5 minutes

COOK: 10 minutes

Vegetarian, Pescatarian, Nut-Free, Gluten-Free


large eggs
1 cup
shredded cheddar cheese
2 cups
corn kernels, fresh or frozen
2 tbsp
jalapeno pepper, seeded and minced
green onions, thinly sliced
Salt and pepper to taste
2 tbsp
vegetable oil, for frying


In a medium bowl, whisk the eggs. Add the corn, cornmeal, cheddar cheese, jalapeños, green onions, salt, and pepper.

In a large skillet, heat the oil over medium-high heat. Spoon dollops of the corn mixture into the pan. Cook until they are golden, about 3 minutes. Flip them and continue to cook until the remaining side is golden, another 3 minutes. Once cooked, transfer them to a plate lined with paper towel. Repeat the process with remaining corn mixture.

Serve immediately or store in the refrigerator for up to 4 days.

Nutritional Info
Per serving
Calories (kcal)202
Total Fat (g)14
Saturated fat (g)5
Trans fat (g)0
Cholesterol (mg)112
Sodium (mg)397
Total Carbohydrate (g)11
Dietary Fiber (g)1
Total Sugars (g)3
Added Sugars (g)0
Protein (g)9
Vitamin D (mg)1
Calcium (mg)151
Iron (mg)1
Potassium (mg)136