Recipe: Savory corn fritters

These corn fritters use fresh, whole kernels mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies to the more patty-shaped, pan-fried fritters.

Pan-seared in hot oil until crisp, these pattylike fritters contain cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.

Yield: 18 fritters

Total time: 30 minutes

Ingredients:

2 large eggs

2/3 cup whole milk

1 teaspoon fine sea salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cayenne

1 cup all-purpose flour

2 teaspoons baking powder

3 cups corn kernels, fresh or frozen and thawed (about 1 pound)

1/4 cup chopped scallion greens

1 cup sharp Cheddar, shredded

Vegetable oil, coconut oil or shortening, for frying

Preparation:

1. In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.

2. Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.

3. Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.

4. Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.

This article originally appeared in The New York Times.