Cheesy Corn Fritters – Crispy on the edges, soft in the middle and so delicious, these little cheesy cakes are so easy to put together and make a great side dish for any dinner!
Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques, however, which require ample supplies of cooking oil as well as equipment in which the oil can be heated to high temperatures.
European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The corn fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods.
Try some of other great side dish recipes
Cheesy Corn Fritters
Ingredients
- 2 cups corn
- 1/4 cup corn meal
- 1/4 cup all-purpose flour
- 1 tsp paprika
- 1 large egg
- 1 green onion chopped
- 1/2 cup grated parmesan cheese
- 1 handful cilantro
- 1 tbsp lime juice
- salt and pepper to taste
- 1 tbsp oil
- sour cream for garnish
Instructions
- Mix the corn, cornmeal, flour, paprika, egg, parmesan, green onion, cilantro, lime juice in a large bowl. Add some water if the mixture is too dry.
- Heat 1 tablespoon in a pan. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 4 minutes per side. Garnish with a dollop of cream. Enjoy!
