Add the corn and remove from the heat to cool. In a bowl, whisk together the egg, milk, herbs and cheese. Transfer the fritters to a paper towel-lined plate or a cooling rack set over a baking sheet to drain, and repeat making more fritters with the remaining batter. Saute on medium to low heat just until the onions are translucent. Add one tablespoon of the olive oil into a pan along with the onion and garlic. 2 Tablespoons olive oil, divided.

Massive upon massive upon massive amounts of homemade corn fritters. Great for meal prep, and can be easily made vegan and gluten-free.. Serve immediately, or keep warm in an oven heated to 250 F (that said, these really are best when eaten straight away! I served a couple on a plate accompanied by a fresh mint and avocado dip.

Colorful, crisp, savory, spiced, dunked, topped, and dipped into the creamiest … Perfect to be served as an appetizer, a quick lunch, on BBQs, and even for breakfast topped with fried eggs! ). The dip will take you literally 5 minutes to make and the corn fritters about 25-30 minutes from start to finish. They’re made with just a few simple ingredients and can be made ahead of time. So if you are after a healthy lunch or even dinner option, these corn fritters will be a great option. These easy corn fritters make a wonderful quick breakfast, snack, or lunch.