🇧🇷 BrazilCatalog recipe
Sweet corn kernels bound into a light batter with cheese and scallion, fried into fritters crisp at the edges and soft in the middle.
For 4 servings.
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Pulse half the corn in a food processor (or mash with a fork) to release its starch, leaving the other half whole.
💡 This thickens the batter naturally so the fritters hold together without extra flour.
In a bowl, whisk the eggs and milk, then stir in the mashed and whole corn, flour, cheese, spring onion, salt and pepper into a thick, scoopable batter.
Heat about 1cm of oil in a frying pan over medium heat.
Drop heaped tablespoons of batter into the oil, flattening slightly, and fry in batches, 2–3 minutes per side, until deep golden.
💡 Give each fritter room — crowding the pan cools the oil and makes them greasy instead of crisp.
Drain on paper towels.
Serve warm, plain or with a dab of hot sauce.
Corn fritters appear across Brazil under names like bolinho de milho, built from the sweet corn Indigenous agriculture brought to the table long before rice arrived. They're a common afternoon snack and a reliable way to turn a spare can of corn into dinner on a busy night.
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