These corn fritters are made from corn that is combined with cheddar cheese and then fried into little cakes that are melt-in-your-mouth delicious.
Originally posted June 13, 2008 – I was going to update this post this yesterday, but couldn’t get onto the back end of the site due to some technical difficulties. But I wanted to repost it so much, I decided to go ahead and do it today!! The roadside stands here are still bursting with corn, and I’m definitely not wanting to give it up yet. These corn fritters are a bit of a splurge, but they are well worth it. You definitely won’t regret making them!
Do you remember that movie Flight of the Navigator? In case you haven’t,
Flight of the Navigator is a 1986 Disney science fiction film about a 12-year old boy, David, who is abducted by an alien space craft. Due to time dilation, David is gone for only a few hours, but when he is returned to earth, eight years have gone by. David has no memory of his abduction, and finds the world, and his family to have changed drastically. He eventually winds up at NASA to discover what happened. There he reunites with the ship. (From Wikipedia)
I remember watching this as a child. After seeing it for the first time, I developed this fear that I would come home one day only to discover that time had passed by for everyone else but me. It seems so silly to me now, but it was an honest fear for me when I was younger. I would go to school one day, and worry that days or weeks had gone by without me there, and that I wouldn’t know anyone anymore, and that everyone would think I was crazy.
Well, obviously that never happened, but I still have brief moments like this as an adult. One of these moments was yesterday. I was at the dentist’s office, lying in the chair getting a cavity filled. (Stupid, sneaky cavities!!) As I’m lying there, I all of a sudden hear George Micheal’s Christmas song – Last Christmas – playing on the radio. I had a brief moment of panic, wondering why I thought it was June when it was in fact December. Why else would there be Christmas music on the radio? After that moment, the dentist said something about the song and wondered why it was on the radio, so I immediately realized that – no, I hadn’t skipped through the last 6 months somehow without noticing. It was still June!
So what does this story have to do with these Cheddar Corn Fritters? Nothing, except for the fact that I was totally bummed that my mouth was halfway numb when I ate these. Because they were phenomenal. And even though my tongue felt at least 5 times larger than normal and I was drooling out of the right side of my mouth, I still gave these corn fritters an A+. In fact, this recipe alone was worth the cost of this cookbook.
I have been seeing fresh corn at the store for the last couple weeks, but I’m usually wary of corn this early – afraid that it will have no flavor. But I decided to go for it, and I’m glad I did. This corn was so incredible sweet and juicy – it was perfect! I did boil the corn for about 3 minutes before I cut it off the cob, and I would suggest this extra step. And I’ve decided that I’m the worst pan fryer ever – my kitchen was covered in oil by the time I was finished. (I have a hard time flipping things over without making a total mess!) While I was making them, I couldn’t see how they would be worth the mess they were making, but when I took my first bite, the mess didn’t matter at all anymore. These corn fritters are seriously that good.
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- 3 ears corn, plus corn milk (or 2 cups corn kernals)*
- ¾ cup flour
- 2 teaspoons sugar
- 1 teaspoon chili powder
- salt and pepper to taste
- 3 tablespoons diced red or green bell pepper
- 2 large eggs, lightly beaten
- ½ cup water
- ½ cup grated Cheddar cheese
- 2 tablespoons melted butter
- Vegetable oil for pan frying
- If using fresh corn, bring a large pot of water to a boil. Add the shucked and cleaned corn to the water and boil for 3 minutes. Remove from water. *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. Stir together flour, sugar, chili powder, if using, salt, and pepper in a mixing bowl. Set aside.
- Combine corn and corn milk, bell pepper, 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 ¼ inch. Heat over medium heat until it registers 350 degrees 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 while you finish frying the rest. Serve at once.