Cheddar Corn Fritters

By 1Annie
August 13, 2010
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Cheddar Corn Fritters

Author Notes: A local farmer grows the best sweet corn I've ever had. People come from miles around just to buy her corn, and I always buy several dozen ears to freeze for myself. 1Annie

Serves: 8-10 fritters

  • 4 ears of fresh corn, cooked, then removed from cob
  • 1 & half cup unbleached flour
  • pinch sea salt
  • quarter cup raw sugar
  • 1 brown egg
  • 1 tablespoon alum free baking powder
  • splash whole milk
  • half cup real shredded cheddar cheese
  • Pure vegetable for frying
  1. Cook corn in boiling water approx. 8 mins, until tender.Cool and strip kernals of corn from cob. In a large mixing bowl, whisk egg with milk. Add remaining ingredients except corn. Gradually add corn without over mixing. In a large skillet, heat oil without burning. By spoonfuls drop your batter into the hot oil into a pancake shape. Cook approx. 2 minutes on each side until golden brown. Remove from oil and drain on brown paper bag. Serve with sour cream, applesauce and cinnamon, salsa, or your favorite topping. Makes approx. 8 fritters depending on the size. for variation, you can add chopped onion to the batter. I have even added diced tomatoes and zucchini with fresh cut chives from my herb garden

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