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Breakfast for One

Flourless Corn Fritter Cups

Corn, mozzarella, and green onion baked in a muffin tin — no flour, no frying. Soft and cheesy inside, lightly crisp on top.
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Yield: 6 corn fritter cups
Total Time: 40 minutes

Ingredients
  

Batter:
  • 1 egg
  • ¼ cup half-and-half or milk
  • 2-3 tbsp cornstarch
  • ½ tsp baking powder
  • ½ tsp salt
Mix-ins:
  • 2 cups frozen sweet corn kernels thawed
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ⅓ cup green onion finely chopped
For the Pan:
  • 3 tbsp neutral oil for cooking

Instructions

  • Thaw corn at room temperature. Finely chop green onion.
  • In a large bowl, whisk together egg, half-and-half, cornstarch, baking powder, and salt.
  • Stir in corn, mozzarella, parmesan, and green onion until combined. If batter looks loose or pools at the bottom of the bowl, mix in an extra tablespoon of cornstarch.
  • Add 1½ tsp oil to each cup of a 6-cup muffin tin and swirl to coat. Preheat oven to 420°F (215°C) and heat the tin until oil is hot, a few minutes.
  • Divide batter evenly between the hot cups. Bake at 420°F (215°C) for 25-30 minutes, until tops are golden and edges pull slightly from the tin.
  • Cool briefly and serve warm with a sour cream or yogurt-based dipping sauce.

Watch the Recipe

Notes

  • Grated Parmesan wasn't in the original recipe video, but it's recommended — it helps the fritters crisp up more and adds extra flavor.
  • For a fritter that's crisp all the way through, pan-fry the batter instead, like small pancakes.
  • Adding bacon pieces makes these more breakfast-friendly.
  • Sour cream with a bit of Sriracha is an easy, well-paired sauce.