Cheddar Corn Fritters
Makes 6 to 8 servings
¾ cup all-purpose flour
2 teaspoons sugar
1 to 2 teaspoons chili powder, optional
Salt and pepper as needed
3 ears corn or 2 cups corn kernels
3 tablespoons diced red or green pepper, optional
2 large eggs, lightly beaten
½ cup water
½ cup grated Cheddar cheese
2 tablespoons melted butter
Vegetable oil for pan frying
1. Stir together the flour, sugar, chili powder (if using), salt, and
pepper in a mixing bowl. Set aside.
2. Combine the corn, red or green pepper (if using), eggs, water, and
the cheese in a bowl. Add to the flour mixture all at once. Stir just
until the batter is evenly moistened. Stir in the melted butter.
3. Pour the oil into a large skillet to a depth of ¼ inch. Heat over
medium heat until it registers 350°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 to make 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 the fritters on paper towels and season with salt. If
needed, you can keep the first batches of fritters warm in an oven at
200°F while you finish frying the rest. Serve at once.
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