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Corn Cheddar Fritters
Really delicious!! Except for the maple syrup, is just like my father's recipe. Definetly reccomend others try it. on 11/16/2009
Great recipe! on 04/03/2012
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Nutrition Analysis
| Calories | 265 |
| Total Fat | 18g |
| Saturated Fat | 5g |
| Cholesterol | 48mg |
| Sodium | 426mg |
| Carbohydrates | 20g |
| Dietary Fiber | 1g |
| Protein | 6g |
| Calcium | 140mg |
2/3 cup yellow cornmeal
2 ounces Cabot Garlic & Herb Cheddar, grated (about 1/2 cup)
3 tablespoons King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup whole milk
1 large egg
1 tablespoon maple syrup
2/3 cup frozen or canned corn
1/3 cup vegetable oil
1. In large bowl, whisk together cornmeal, cheese, flour, salt and baking soda.
2. In small bowl, whisk together milk, egg and maple syrup; stir into cornmeal mixture just until no trace of dry ingredients remain (do not overmix). Stir in corn.
3. Heat oil in medium skillet over medium-low heat. Working in batches of about four fritters, spoon 1 heaping tablespoon of batter per fritter into skillet; cook until lightly browned on underside, about 2 minutes. Turn over and cook until lightly browned on second side, about 2 minutes longer.
4. Transfer with spatula to paper towels to drain.
Recipe courtesy of Chef Jon Ashton
