Monday, August 20, 2012

Corn and Cheddar Fritters

I found this recipe in a magazine (Women's Day? Ladies Home Journal?) I was flipping through on vacation and it sounded good. Friday night we had a vegetarian dinner since I had a bunch of things left from the farmer's market I needed to use before they went bad. We had sauteed zucchini and onions, the corn fritters, and roasted asparagus. All of it was really good.

Corn and Cheddar Fritters
makes 8 fritters

1/3 c mayonnaise
1 tsp hot sauce
1/3 c milk
1 egg
1/2 tsp baking powder
1/4 c cornmeal
1/4 c flour
1/2 tsp salt
1 1/2 c fresh corn (I used 3 ears)
2 Tbsp chopped flat-leaf parsley
1/2 c shredded sharp cheddar cheese
canola oil

In a small bowl, mix mayo and hot sauce. Set aside in the refrigerator. In a medium bowl, mix milk, egg, baking powder, cornmeal, flour, and salt until smooth. Stir in corn, parsley, and cheese. Pour 1/4 inch of oil into a large skillet and heat. Working in batches, fry 1/4-cup scoops (or a large spoonful) of batter until golden, turning once, about 4 minutes total; transfer to a paper towel-lined plate. Serve hot fritters with spicy mayo.

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