Summery Corn and Mozzarella Fritters with Scallions

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 12 fritters)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 2 cups fresh corn kernels (from about 3 ears) or thawed frozen, patted dry
• 4 scallions, thinly sliced
• 2 Tbsp chopped fresh basil or cilantro
• 1 cup (about 4 oz / 113 g) low-moisture mozzarella, 1/4-inch dice
• 2 large eggs
• 1/3 cup whole milk or buttermilk
• 1/2 cup all-purpose flour
• 1/4 cup fine yellow cornmeal
• 1 tsp baking powder
• 1/2 tsp kosher salt, plus more to finish
• 1/4 tsp black pepper + 1/4 tsp smoked paprika (optional)
• 1/3 cup neutral oil for frying (canola, sunflower, or grapeseed)
• Optional sauce: 1/2 cup plain Greek yogurt, 1 Tbsp lemon juice, 1 small garlic clove, 1 Tbsp olive oil
• Lemon wedges and extra herbs for serving

Do This

• 1. Prep corn, thinly slice scallions, chop herbs, and dice mozzarella into small 1/4-inch cubes.
• 2. In a bowl, whisk flour, cornmeal, baking powder, salt, pepper, and smoked paprika.
• 3. In another bowl, whisk eggs and milk; stir into dry ingredients to form a thick batter.
• 4. Fold in corn, scallions, herbs, and mozzarella until evenly distributed.
• 5. Heat 1/4 inch oil in a large skillet over medium heat (about 350°F / 175°C). Drop heaping tablespoons of batter, flatten gently, and fry 2–3 minutes per side until deep golden and crisp.
• 6. Drain fritters on paper towels and sprinkle with a little salt while hot.
• 7. For the sauce, stir yogurt, lemon juice, minced garlic, olive oil, salt, and pepper. Serve fritters hot with sauce, lemon wedges, and extra herbs.

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Why You’ll Love This Recipe

• Sweet summer corn, fresh scallions, and herbs meet gooey pockets of melted mozzarella in every bite.
• Quick to make with basic pantry staples, but special enough for gatherings and weekend brunch.
• Shallow-fried for crisp, golden edges and a tender, cheesy center.
• Perfect as an appetizer, snack, or light meal with a salad and a squeeze of lemon.

Grocery List

• Produce: 3 ears fresh corn (or bag of frozen kernels), 4 scallions, fresh basil or cilantro, 1 lemon, 1 small garlic clove
• Dairy: Low-moisture mozzarella (about 4 oz / 113 g), 2 large eggs, whole milk or buttermilk, plain Greek yogurt (for optional sauce)
• Pantry: All-purpose flour, fine yellow cornmeal, baking powder, kosher salt, black pepper, smoked paprika (optional), neutral frying oil (canola, sunflower, or grapeseed), extra-virgin olive oil

Full Ingredients

For the Mozzarella–Corn Fritters

• 2 cups fresh corn kernels (from about 3 medium ears) or frozen corn, thawed and patted dry
• 4 scallions, thinly sliced (white and green parts)
• 2 Tbsp finely chopped fresh basil, cilantro, or a mix
• 1 cup (about 4 oz / 113 g) low-moisture mozzarella, cut into 1/4-inch dice
• 2 large eggs
• 1/3 cup whole milk or buttermilk
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (30 g) fine yellow cornmeal
• 1 tsp baking powder
• 1/2 tsp kosher salt, plus more to finish
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika (optional, for gentle smokiness)
• 1/3 cup neutral oil for frying (you may not use it all, but this allows for a shallow 1/4-inch layer)

For the Lemon–Herb Yogurt Sauce (Optional but Recommended)

• 1/2 cup plain Greek yogurt (whole milk or 2%)
• 1 Tbsp freshly squeezed lemon juice
• 1 small garlic clove, very finely minced or grated
• 1 Tbsp extra-virgin olive oil
• Pinch of kosher salt and black pepper, to taste
• 1 Tbsp finely chopped fresh herbs (basil, cilantro, parsley, or a mix)

For Serving

• Lemon wedges
• Extra chopped fresh herbs

Step-by-Step Instructions

Step 1: Prep the vegetables and cheese

Shuck the corn and cut the kernels off the cobs. You will need 2 cups of kernels. If you are using frozen corn, measure out 2 cups, thaw completely, and pat very dry with a clean kitchen towel or paper towels to remove excess moisture. This helps keep the fritters crisp.

Thinly slice the scallions, including both white and green parts. Finely chop the fresh basil or cilantro. Cut the low-moisture mozzarella into small 1/4-inch dice. Keeping the cheese pieces small helps them melt into little pockets instead of leaking out into the pan as they fry.

Step 2: Mix the dry ingredients

In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, kosher salt, black pepper, and smoked paprika (if using). Make sure there are no lumps of baking powder and that the seasonings are evenly distributed throughout the flour mixture. Setting up a well-seasoned dry base ensures the fritters are flavorful all the way through.

Step 3: Combine the wet ingredients and make the batter

In a separate large mixing bowl, whisk the eggs until well blended. Add the milk (or buttermilk) and whisk again until smooth. Gradually add the dry ingredient mixture to the egg mixture, whisking gently just until no streaks of dry flour remain. The batter will be fairly thick, similar to a loose pancake batter.

Switch to a spatula and fold in the corn kernels, sliced scallions, chopped herbs, and diced mozzarella. Stir just until everything is evenly coated and distributed. The batter should hold together when scooped but still be spoonable. If it seems extremely stiff, you can add an extra 1–2 teaspoons of milk; if it feels too loose, sprinkle in a teaspoon or two more flour.

Step 4: Heat the oil for shallow frying

Pour enough neutral oil into a large, heavy skillet (cast iron works especially well) to create a shallow layer about 1/4 inch deep. Set the skillet over medium heat and allow the oil to heat for 3–5 minutes. You are aiming for around 350°F / 175°C.

To test the oil without a thermometer, drop a tiny bit of batter into the pan. It should sizzle gently right away and turn golden over about 1 minute. If it browns almost instantly, lower the heat slightly. If it barely sizzles, give the oil another minute to heat up.

Step 5: Fry the first batch of fritters

Once the oil is hot, gently stir the batter to redistribute the corn and cheese. Using a heaping tablespoon or a small cookie scoop, carefully drop spoonfuls of batter into the pan, leaving a little space between each fritter. Aim for 8–9 small fritters in a 12-inch skillet, without crowding.

Use the back of the spoon to nudge each mound into a round, slightly flattened shape about 2–2 1/2 inches wide. Cook for 2–3 minutes on the first side, until the edges look set and deep golden brown. Flip carefully with a thin spatula and cook the second side for another 2–3 minutes, until crisp, golden, and the cheese is melted inside.

Step 6: Drain, season, and repeat

As each batch of fritters finishes, transfer them to a plate or tray lined with paper towels. Immediately sprinkle a small pinch of kosher salt over the hot fritters to brighten their flavor.

Between batches, adjust the heat as needed to keep the oil at a steady medium sizzle. If the pan looks dry, add a splash more oil and let it heat briefly before adding more batter. Repeat with the remaining batter until all the fritters are cooked. You should end up with about 12 fritters.

If you want to keep the cooked fritters warm while you finish the rest, place them on a wire rack set over a baking sheet in a 250°F / 120°C oven.

Step 7: Make the lemon–herb yogurt sauce and serve

While the fritters cook or rest, prepare the optional sauce. In a small bowl, stir together the Greek yogurt, lemon juice, minced garlic, olive oil, chopped herbs, salt, and pepper until smooth and creamy. Taste and adjust with a little more lemon or salt if desired.

To serve, arrange the warm mozzarella–corn fritters on a platter. Spoon or drizzle some of the lemon–herb yogurt sauce on top or serve it in a small bowl alongside for dipping. Garnish the fritters with extra chopped herbs and serve with lemon wedges for squeezing over just before eating. Enjoy them hot or warm, while the mozzarella is still melty and the edges are crisp.

Pro Tips

• Dry ingredients, dry vegetables: Patting dry thawed corn and using low-moisture mozzarella helps prevent splatters and keeps the fritters crisp instead of soggy.
• Keep the cheese small: Dice the mozzarella into 1/4-inch pieces so it melts into pockets inside the fritters without oozing too much into the oil.
• Do not overmix: Once you add the flour mixture, mix just until combined. Overmixing can make the fritters dense and tough.
• Maintain oil temperature: Too hot and the outsides will burn before the centers cook; too cool and the fritters absorb oil. A gentle, steady sizzle is what you want.
• Use a rack for extra crispness: If you have a wire rack, let the fritters drain on it instead of directly on paper towels to keep the bottoms from steaming and softening.

Variations

• Spicy jalapeño fritters: Add 1 finely minced jalapeño (seeds removed for milder heat) to the batter along with the scallions and herbs.
• Smoky bacon and cheddar: Swap the mozzarella for sharp cheddar and fold in 1/3 cup cooked, crumbled bacon for a richer, more savory fritter.
• Herb garden twist: Use a mix of basil, chives, and parsley for a very green, herb-forward fritter and top with extra fresh herbs just before serving.

Storage & Make-Ahead

These fritters are at their very best straight from the pan, when the edges are crisp and the mozzarella is still gooey. However, they do store and reheat well:

Refrigerate leftover fritters in an airtight container for up to 3 days, with parchment or wax paper between layers to prevent sticking. Reheat on a baking sheet in a 375°F / 190°C oven or air fryer for 8–10 minutes, flipping once, until hot and re-crisped. For longer storage, freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months; reheat from frozen at 375°F / 190°C for 12–15 minutes.

The batter is best cooked immediately because the baking powder starts working as soon as it meets the wet ingredients. If you want to prep ahead, you can combine all the dry ingredients and chop the vegetables and herbs up to 1 day in advance. Store the dry mix at room temperature and the vegetables in the refrigerator, then mix the batter just before frying.

Nutrition (per serving)

Approximate values per serving (about 3 fritters plus a spoonful of sauce): 360 calories; 16 g fat; 10 g saturated fat; 40 g carbohydrates; 4 g fiber; 7 g sugar; 14 g protein; 580 mg sodium. Actual values will vary based on the exact cheese, yogurt, and amount of oil absorbed during frying.