3stalksgreen onions, green parts only, thinly sliced
½cupshredded cheddar cheese
vegetable oil for frying
crumbled cooked bacon, additional sliced green onions, sour cream (optional, for serving)
Instructions
In a large bowl, stir together the corn, flour, sugar, baking powder, paprika, salt, and pepper until combined.
Whisk in the eggs one at a time, then whisk in the milk. Sprinkle in the green onions and cheddar cheese, and stir to combine.
Heat about ½ inch of oil in a frying pan or deep skillet over medium-high heat. Once the oil is hot, use an ice cream scoop or large serving spoon to scoop up about 2 tablespoons of the batter and gently drop it into the pan. Repeat until you have three or four in the pan, and use the back of a wooden spoon or a spatula to lightly flatten each fritter mound equally.
Cook the fritters for 3 to 4 minutes on each side, just until the outside is golden brown and crispy. Remove the cooked fritters and transfer to a plate covered with paper towels. Then repeat the process with another batch and continue until you've used all of the batter.
Serve immediately topped with sour cream, bacon, additional green onions, additional shredded cheese, if using.
Notes
Storage tips: store leftovers in an airtight container and refrigetate for up to 4 days. You can also store in freezer-safe bags or containers and freeze for up to one month.