Preheat the air fryer. Set it to 390°F (200°C) for at least 3–5 minutes. A hot basket helps the fritters crisp instead of steam.

Prep the corn. If using fresh, cut kernels off the cob. If using frozen, thaw completely and pat dry. Moisture is the enemy of crispness.

Mix dry ingredients. In a bowl, whisk flour, cornmeal, baking powder, salt, smoked paprika, cayenne (if using), and black pepper until combined.

Whisk the wet. In another bowl, beat eggs with milk or buttermilk until smooth. Stir in minced garlic and scallions.

Combine the batter. Pour wet into dry and fold gently. Add corn, cheese, and herbs. The batter should be thick, like a chunky pancake batter. If too loose, add a tablespoon of flour. If too thick, add a splash of milk.

Rest briefly. Let the batter sit for 5–10 minutes. This hydrates the flour and improves texture.

Prep the basket. Lightly spray the air fryer basket with oil. Avoid parchment unless designed for air fryers and weighed down—loose sheets can lift.

Form the fritters. Use a heaping tablespoon or small scoop to drop mounds of batter into the basket. Flatten slightly with a spoon. Leave space between them so air can flow.

Spray the tops. A light oil mist helps with browning and prevents sticking.

Air fry the first side. Cook at 390°F (200°C) for 5–6 minutes until the bottoms are set and lightly golden.

Flip and finish. Carefully turn each fritter with a thin spatula or tongs. Spray again and cook another 4–6 minutes, until deep golden and crisp. Internal temperature should reach about 190–200°F for a fully set center.

Work in batches. Don’t crowd the basket. Keep cooked fritters on a rack so the bottoms stay crisp while you finish the rest.

Serve. Add a squeeze of lime and a dollop of sour cream, yogurt, or spicy mayo. Hot honey is also great with the sweet corn.