FRESH CORN FRITTERS WITH CHEDDAR CHEESE
A delicious summer dish highlighting fresh corn. Adapted from Alexandra Stafford's version of Deborah Madison's "Local Flavors"
Provided by Marilena Leavitt
Categories Side dish
Time 35m
Yield 16 fritters
Number Of Ingredients 11
Steps:
- Gather all the ingredients. Place a clean kitchen towel over a medium bowl. With a sharp knife, remove the kernels from the cob. Reverse your knife and scrape any remaining pulp from the cob using the dull side of the knife (you should have about 1½ cups of kernels). Empty the kernels into the bowl.
- Add the rest of the ingredients and mix well. Season with salt and pepper and set aside. If you are not ready to cook the fritters, cover the mixture and refrigerate it until ready to use; just remember to stir well before frying.
- When you are ready to cook the fritters, check the batter by using a spoon to lift a heaping spoonful from the mixture. The batter on the spoon should just hold together, without being watery. If it is too wet, adjust with some extra flour.
- Heat the oil over medium-high temperature in a large, no-stick, heavy-bottomed skillet. When the oil begins to shimmer, carefully drop one heaping tablespoon of the mixture into the skillet. Reduce the heat to medium. Gently flatten the patty with a spatula. After about a minute or two, check the underside to ensure that it is lightly browned. Flip the fritter, and cook for one or two minutes more on the other side, or, until it is evenly a golden brown color. Transfer the fritter to a plate lined with a paper towel and let it cool briefly. Taste. If the fritter needs more seasoning, add more to the batter. If the fritter was too wet and did not stay together at all, add a bit more flour. If the fritter is too thick, add an additional ½ beaten egg to the batter. Mix again very well.
- Fry up the rest of the fritters in the same way as the tester fritter, adding a thin layer of oil to the pan with each batch.
- Serve the fritters with a dollop of sour cream and, if you wish, a wedge of fresh lime.
CHEDDAR CHEESE CORN FRITTERS
These fritters are especially delicious with the juice from a pork or beef roast, but just as good a side dish to any meal. If desired, they can be made without the grated cheese. This recipe makes alot of fritters, but they freeze excellent, although I doubt if there will be any leftovers, these are so delicious! Cooking time is for each fritter, and is only approximate, it depends on the size of the fritters.
Provided by Kittencalrecipezazz
Categories Cheese
Time 16m
Yield 30 serving(s)
Number Of Ingredients 12
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.
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