Cheesy Corn Fritters

For me, the difference between a vegetable fritter and a pancake is that one uses just enough batter to hold the veggies together, while the other is all about the batter. With plump ears of sweet corn coming into season, I wanted to make cheesy corn fritters that showcase their crisp texture and natural sweetness, so the challenge was to see how little batter I could get away with.

Corn makes this a bit tricky; it's slick, round, and prone to falling apart. But by mixing the kernels with grated cheese and flour before adding any liquid, you get a mixture that binds just enough to form fritters without overwhelming the corn. The cheese and flour create a light batter that crisps beautifully and—thanks to the cheese—stays crisp even after cooling. That's because once cheese browns, its moisture evaporates, and the proteins set into a crisp lattice that resists going soggy.

The result? Crispy-edged fritters with juicy bursts of corn in every bite, balanced by the salty umami of Parmigiano Reggiano.

Getting them to a deep golden color is worth the patience. That browning draws out the corn's sugars and enhances the cheese's nuttiness. The contrast is what makes these cheesy corn fritters so satisfying: sweet and savory, juicy and crispy. I've kept this corn fritter recipe simple, but you could fold in chopped herbs like chives, cilantro, or parsley for some brightness.