Cookbook Of The Month Recipe Cheddar Corn Fritters

Cheddar Corn Fritters Recipe by Tasty

WebMay 14, 2023 · 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 …

1. In a large bowl add the ingredients.
2. Mix well.
3. In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
4. Spoon 2 tablespoons of mixture to form each fritter into the hot oil.

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Corn Fritters with Cheddar and Scallions Alexandra's …

WebAug 3, 2019 · Adapt the recipe as you wish. I love Cheddar in this recipe, but Madison recommends a number of others, including goat, feta, and …

1. Slice the tops of the kernels off the corn, then reverse your knife and press out the milk. (You should have about 3 cups of kernels.)
2. Transfer the kernels and milk to a large bowl. Add the eggs. Add the scallions, cilantro, or other herbs, cheese, corn kernels and, and the flour. Season with at least 1/2 teaspoon kosher salt and pepper to taste. Use your hands to mix everything together very well. Grab a golfball-sized amount of batter and squeeze it in your hands. If it barely holds together, sprinkle some more flour into the bowl. Mix well, and test again—batter will not hold together the way a meatball will; it will be kind of pasty, and the only way to know if it’s ready for frying is to make a test fritter.
3. In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Lightly oil your hands. When the oil in the pan begins shimmering, pinch a golfball-sized amount of batter out of the bowl and carefully drop it into the oil. Reduce the heat to medium. The mound of batter will look pyramidal or gumdrop-like in shape. Gently flatten with a spatula or a fork. After about a minute, check the underside to ensure it is lightly browned. Flip the fritter, and cook for 1 to 2 minutes more or until evenly golden. Transfer to a paper towel-lined plate, season with sea salt, and let cool briefly. Taste. If fritter needs more salt or pepper, add more to the bowl. If the fritter did not stay together at all, sprinkle in some more flour. Mix well.
4. When fritter batter is cooperating, fry up the remaining batter in the same manner as the tester fritter, adding a thin layer of oil to the pan with each batch. Warning: Please be careful while frying. Keep your heat at medium to medium-high and beware of exploding corn kernels—every so often, one comes flying out of the pan—and splattering oil. If you have one of those spatter guards, use it.

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