Cheesy Corn Fritters Recipes

Steps:

• Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

Steps:

• Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
• While corn is thawing, mix all of the remaining ingredients except oil in a large bowl.
• Add thawed corn to batter and mix well.
• Heat oil in a large non-stick skillet on medium-high.
• Drop spoonfuls of batter into skillet. Brown on both sides.
• Drain on paper towels before serving.

Steps:

• In a large bowl add the ingredients.
• Mix well.
• In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
• Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
• Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
• Serve with a dollop of sour cream and chives.
• Enjoy!

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Steps:

• Carefully slice corn kernels from leftover cobs and set aside. Then, in a medium bowl, whisk together cornmeal, flour, salt and baking soda. Add cheddar cheese and stir, then mix in corn niblets and green onion. In a separate small bowl, combine egg and milk, and whisk until frothy. Add to corn mixture and combine well.
• Heat oil in a large frying pan over medium heat. To form patties, scoop batter 1/3 cup (75 mL) at a time and place in hot pan (a dry measure or ice cream scoop works well). Flatten patties slightly with the back of a large spoon; each should be about the size of a hamburger. Fry 5 to 6 minutes, turning halfway through cooking time, until patties are golden brown on both sides.

Steps:

• Mix all the ingredients except the oil together until well blended.
• Heat 1/2-inch vegetable oil in a wide frying pan over medium-high heat. Drop the batter by heaping tablespoonfuls into the hot oil being careful not to overcrowd them in the pan. Cook, turning once, until browned on both sides, about 1 minute per side. Drain and serve warm.

Steps:

• In a medium bowl, mix together the flour, baking powder, salt, cayenne, black pepper and sugar.
• In a small bowl, whisk the eggs, add in the milk and melted butter; add to the flour and whisk until well combined.
• Add in the grated cheese and the corn niblets; mix to combine with a wooden spoon.
• Heat oil a heavy-bottomed skillet.
• Drop batter by tablespoonfuls onto hot oil; fry until light golden brown on both sides.
• Remove to a paper towel.
• **NOTE** if desired, finely chopped red or green bell pepper may be added to the batter.

Steps:

• Carefully lice corn kernels from the cobs and set aside.
• Then, in a med bowl, whisk together cornmeal, flour, salt and baking soda.
• Add cheddar cheese and stir, then mix in corn and green onions.
• In a separate small bowl, combine egg and milk and whisk until frothy.
• Add to corn mixture and combine well.
• Heat oil in a large frying pan over med heat.
• To form patties, scoop 1/4 of batter at a time and place in hot pan.
• Flatten patties slightly with the back of spatula.
• Fry 5-6 minutes, turning half way through, until patties are golden brown on each side.

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir leeks until slightly browned, about 5 minutes.
• Stir beer, milk, butter, and egg together in a bowl. Whisk whole wheat flour, all-purpose flour, baking powder, salt, sugar, black pepper, basil, and thyme into beer mixture until batter is smooth. Fold corn, Cheddar cheese, and leeks into batter.
• Heat about 2 tablespoons vegetable oil in a large pan over medium heat. Drop large spoonfuls batter into the hot oil and fry until golden, 3 to 5 minutes. Add 2 more tablespoons oil to skillet and flip fritters; fry until other side is golden, 3 to 5 minutes. Remove fritters with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining batter and oil.