Recipe: Cheddar Corn Fritters (deep fried)

CHEDDAR CORN FRITTERS

3/4 cup flour
2 teaspoons sugar
1 to 2 teaspoons chili powder (optional)
Salt and pepper as needed
3 ears corn, plus corn milk if available* (or 2 cups corn kernels)
3 tablespoons diced red or green bell pepper, optional
2 large eggs, lightly beaten
1/2 cup water
1/2 cup grated Cheddar
2 tablespoons melted butter
Vegetable oil for pan frying

Stir together flour, sugar, chili powder, if using, salt, and pepper in a mixing bowl. Set aside.

Combine corn and corn milk, if available, bell pepper, if using, eggs, water and cheese in a bowl. Add to flour mixture all at once. Stir just until batter is evenly moistened. Stir in melted butter.

Pour oil into large skillet to a depth of 1/4-inch. Heat over medium heat until it registers 350 degrees F on a deep-frying thermometer.

Using a serving spoon and working in batches to avoid crowding, drop spoonfuls of batter into the hot oil. You will make about 16 fritters in all. Pan fry on the first side until golden brown and crisp, about 2 minutes. Turn once and fry until golden brown on the second side, 2 minutes more. Drain fritters on absorbent towels and season with salt.

If needed, you can keep the first batches of fritters warm in an oven at 200 degrees F while you finish frying the rest.

Serve at once.

*When fresh corn on the cob is available, cut kernels from ears of corn and then scrape the cobs with a table knife to release all the milk. Catch this milk in a bowl and add to the batter.

Makes 6-8 servings
Source: Vegetables by the Culinary Institute of America