Cheesy Corn Fritters Recipes

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.

Steps:

• Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

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!