From America's Test Kitchen
Good corn fritters should be light—creamy in the middle and crisp on the outside. This is rarely the case, however; most corn fritters have little corn flavor and cook up dense and greasy. We wanted to make perfect corn fritters—light, crisp, and packed with fresh corn flavor.
We found that combining whole corn kernels and grated kernels worked best for visual appeal, textural contrast, and fullest corn flavor. Running the back of a knife over the cobs from which the corn had been grated helped us extract the flavorful pulp. Equal amounts of flour and cornmeal bound the mixture together without making the fritters heavy and kept the corn flavor strong. A bit of heavy cream added welcome richness. For pan-frying the cakes, vegetable oil was the cooking medium of choice for its high smoke point and neutral flavor, which didn’t overpower the corn. Keeping the oil hot helped the fritters brown quickly.
Makes 12 fritters
Tangy cheddar cheese partners well with the corn and flecks of green chives give the fritters a light, oniony flavor.