Fresh Corn Fritters With Cheddar Cheese Food

CHEDDAR CORN FRITTERS RECIPE BY TASTY

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!

FRESH CORN FRITTERS WITH CHEDDAR CHEESE

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

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.

BUTTERMILK CHEDDAR CORN CAKES

Steps:

• Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

CHEESY CORN FRITTERS

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.