Griddle Sweet Corn Cheddar Fritters with Lemon-Chive Yogurt Dip
Whisk flour, eggs, milk, canned corn, green onion and cheddar into a thick batter, then griddle 1/4-cup scoops on a medium-heat camp stove for 3 to 4 minutes per side until golden and set in the middle. Stir up the yogurt dip while the griddle heats and serve the fritters hot. Total time is about 35 minutes.
These are crisp-edged, cheesy corn fritters made from pantry cans and a few cooler staples. Scoop, flatten and flip. A flat griddle gives you the even golden crust that is hard to get in a crowded skillet.
They work as a snack before dinner or a side with grilled sausages. The cool, lemony yogurt dip balances the salty cheddar and sweet corn. Everything mixes in one bowl, so cleanup is easy.
Griddle Sweet Corn Cheddar Fritters with Lemon-Chive Yogurt Dip
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame (about 350°F surface)
- Pack weight
- 3 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- Two burners
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- Flat-top camp griddle
- Two-burner camp stove
- Large mixing bowl
- Small bowl
- Whisk
- Wide spatula
- 1/4-cup measure or large spoon
- Instant-read thermometer
- Foil
Steps
-
Mix the dip
Stir the yogurt, chives, lemon juice and garlic powder together in a small bowl. Season with salt and pepper, then put it back in the cooler while you make the fritters.
-
Combine dry ingredients
In a large bowl, whisk the flour, baking powder, salt and smoked paprika. If you mixed these at home, just dump them in.
-
Make the batter
Crack in the eggs, add the milk and whisk until mostly smooth. Fold in the corn, green onions and cheddar. The batter should be thick and scoopable. Wash your hands after handling the raw eggs.
-
Heat the griddle
Set the griddle over a medium flame for 3 to 4 minutes. Brush on 1 tablespoon of oil. A drop of batter should sizzle right away without smoking.
-
Scoop and flatten
Drop the batter onto the griddle in 1/4-cup scoops, leaving 2 inches between them. Press each one gently to about 1/2 inch thick with a spatula.
-
Flip and finish
Cook 3 to 4 minutes, until the edges are deep golden and bubbles pop on top. Flip and cook 3 minutes more. The center should be firm and reach 160°F, since the batter has raw egg.
-
Repeat and serve
Move cooked fritters to a plate and tent loosely with foil. Add a little more oil to the griddle and cook the remaining batter. You should get about 14. Serve hot with the dip.
Trail Notes
Mix the flour, baking powder, salt and paprika in a zip bag at home. Stir the dip, minus the chives, into a lidded container and keep it cold.
Keep the eggs, milk, yogurt and cheese at 40°F or below until you cook. Toss leftover fritters and dip after 2 hours out of the cooler, or 1 hour if it's above 90°F.
Use 1 1/2 cups fresh or thawed frozen corn instead of canned. Swap the cheddar for pepper jack if you want some heat.
Drain the corn liquid into your gray water container, not onto the ground. Let leftover oil cool, wipe the griddle with paper towels and pack them out.
Campers ask
Why are my corn fritters falling apart on the griddle?
The corn was probably too wet or the griddle wasn't hot enough. Drain the corn well, pat it dry, and wait until a drop of batter sizzles before you scoop. Don't flip until the edges look set.
Can I cook fritters on a griddle over a campfire?
Yes, if the griddle sits on a sturdy grate over a bed of even, medium coals. Fire heat is uneven, so rotate the griddle and expect to flip a bit sooner. A stove gives steadier results.
How do I know corn fritters are cooked through?
They should be golden on both sides and firm in the center. If you want to be sure, the middle should read 160°F on an instant-read thermometer.
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