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Corn Fritters with Goat Cheese and Scallions

These corn cake fritters consist of a simple pancake-like batter with fresh goat cheese, corn kernels and scallions folded in. The secret to these corn fritters being so light and fluffy is a generous amount of baking powder that makes them fluff up while cooking!

Course Appetizer
Cuisine Vegetarian
Keyword appetizers for sharing, appetizers with goat cheese, tapas
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 servings
Calories 433 kcal

Ingredients

For the heirloom tomato relish:

  • 1 red heirloom tomato seeded and diced
  • 1 yellow heirloom tomato seeded and diced
  • 1/2 avocado diced
  • 2 scallions thinly sliced
  • Zest and juice of 1 lemon
  • Pinch of salt

For the corn fritters:

  • 1 ½  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1 1/2 teaspoons  salt divided
  • 1/3  cup  granulated sugar
  • 2  eggs whisked
  • 1/4 cup  milk
  • 2 ounces goat cheese room temp
  • 2  tablespoons  butter melted
  • Kernels from 1 ear fresh corn
  • 2 tablespoons chopped scallions
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying

Instructions

  1. Whisk together flour, baking powder, 1 teaspoon salt and sugar in a medium bowl. In a separate large bowl combine eggs, milk, goat cheese and butter and whisk until smooth. Gradually add dry ingredients and stir with a wooden spoon or spatula until just combined. Fold in corn and scallions. Transfer mixture to a bow and chill for about 20 minutes.
  2. Meanwhile, make the relish. Stir together tomatoes, avocado, scallions, lemon zest and juice in a small bowl. Season with a pinch of salt. Set aside.
  3. In a shallow dish, toss together the pank and remaining 1/2 teaspoon salt. Using a small cookie scoop, portion out 1 tablespoon rounds of the corn batter and coat each in the panko mixture. Space evenly on a parchment or silpat lined baking sheet and transfer to the freezer for 10 minutes.
  4. Heat a large skillet over medium heat and add enough vegetable oil to evenly coat the bottom. When the oil is hot, add corn fritters and, working in batches to avoid overcrowding the pan, cook for about 3 minutes per side. Transfer to paper towels to drain.
  5. To serve, top with heirloom tomato avocado relish.

Recipe Notes

The biggest piece of advice I can give for these corn fritters is to allow the batter to chill a bit before forming them, and then freezing them for about 10-20 minutes before they get a shallow pan fry. These two steps will keep the batter from being too runny and help the fritters keep their shape when cooking.

Additionally, I would suggest making the relish as close to serving as possible, because if made too far in advance it could get water logged from the tomato liquid.