Cheddar Corn Fritters
Description
Don't know what to do when you have fresh corn on the cob? Try these corn fritters. The Cheddar cheese makes them to die for.
Ingredients
3 ears fresh corn (or 2 c. corn kernels)*
3 T. diced red or green bell pepper
2 large eggs, lightly beaten
1/2 c. water
1/2 c. grated Cheddar cheese
3/4 c. all-purpose flour
2 t. granulated sugar
1 t. chili powder
salt and pepper, to taste
2 T. melted butter
vegetable oil, for frying
Directions
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Shuck and clean the corn.
Bring a large pot of water to a boil; add corn; boil for 3 minutes; remove from heat; allow to cool slightly.
Turn a small bowl upside down inside a larger bowl. This will creat a “stand” to stand the corn on in order to cut the kernels from the cobs. Cut the kernels from the ears; scrape cobs with a table knife to release all of the milk. Remove the small bowl; add bell pepper, eggs, water and cheese; stir to combine.
In a separate bowl, combine flour, sugar, chili powder, salt and pepper; add to the corn mixture; stir just until evenly moistened; stir in melted butter.
Pour oil into a large, heavy skillet to a depth of 1/4 inch. Heat over medium heat until oil registers 350º on a deep-frying thermometer. Using a serving spoon and working in batches to avoid crowding, drop spoonfuls of batter into the hot oil. It will make about 16 fritters in all. Fry on the first side until golden and crisp, about 2 minutes. Turn once; fry until golden on the second side, about 2 more minutes. Transfer the fritters to a paper towel lined plate to drain. Season with salt.
Serve warm.
Makes 16 fritters.
*If not using fresh corn, there won't be the extra flavor from the corn milk.