Cheddar Cheese Corn Fritters Recipes

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CHEDDAR CORN FRITTERS RECIPE BY TASTY



Cheddar Corn Fritters Recipe by Tasty image

Here's what you need: flour, corn, shredded cheddar cheese, fresh chives, milk, eggs, salt, chili powder, oil

Provided by Merle O'Neal

Categories     Snacks

Yield 12 servings

Number Of Ingredients 9

1 ½ cups flour
2 cups corn, or one 15 oz (425 g) can
½ cup shredded cheddar cheese
⅓ cup fresh chives, chopped
½ cup milk
2 eggs
1 teaspoon salt
1 tablespoon chili powder
½ cup oil, for frying

Steps:

  • In a large bowl add the ingredients.
  • Mix well.
  • In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
  • Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
  • Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
  • Serve with a dollop of sour cream and chives.
  • Enjoy!

Nutrition Facts : Calories 188 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram

FRESH CORN FRITTERS WITH CHEDDAR CHEESE



Fresh Corn Fritters with Cheddar Cheese image

A delicious summer dish highlighting fresh corn. Adapted from Alexandra Stafford's version of Deborah Madison's "Local Flavors"

Provided by Marilena Leavitt

Categories     Side dish

Time 35m

Yield 16 fritters

Number Of Ingredients 11

2 large eggs, beaten lightly
3 scallions, white and green parts, very thinly sliced
¼ cup fresh cilantro, chopped
4 oz. cup white, extra sharp cheddar cheese, grated
3 medium ears of corn, shucked
¼ cup all-purpose flour
¼ tsp. sea salt
--- freshly cracked black pepper, to taste
--- pinch of red pepper flakes (optional)
--- olive oil (or vegetable oil) for frying
--- sour cream for serving

Steps:

  • Gather all the ingredients. Place a clean kitchen towel over a medium bowl. With a sharp knife, remove the kernels from the cob. Reverse your knife and scrape any remaining pulp from the cob using the dull side of the knife (you should have about 1½ cups of kernels). Empty the kernels into the bowl.
  • Add the rest of the ingredients and mix well. Season with salt and pepper and set aside. If you are not ready to cook the fritters, cover the mixture and refrigerate it until ready to use; just remember to stir well before frying.
  • When you are ready to cook the fritters, check the batter by using a spoon to lift a heaping spoonful from the mixture. The batter on the spoon should just hold together, without being watery. If it is too wet, adjust with some extra flour.
  • Heat the oil over medium-high temperature in a large, no-stick, heavy-bottomed skillet. When the oil begins to shimmer, carefully drop one heaping tablespoon of the mixture into the skillet. Reduce the heat to medium. Gently flatten the patty with a spatula. After about a minute or two, check the underside to ensure that it is lightly browned. Flip the fritter, and cook for one or two minutes more on the other side, or, until it is evenly a golden brown color. Transfer the fritter to a plate lined with a paper towel and let it cool briefly. Taste. If the fritter needs more seasoning, add more to the batter. If the fritter was too wet and did not stay together at all, add a bit more flour. If the fritter is too thick, add an additional ½ beaten egg to the batter. Mix again very well.
  • Fry up the rest of the fritters in the same way as the tester fritter, adding a thin layer of oil to the pan with each batch.
  • Serve the fritters with a dollop of sour cream and, if you wish, a wedge of fresh lime.

CHEDDAR CHEESE CORN FRITTERS



Cheddar Cheese Corn Fritters image

These fritters are especially delicious with the juice from a pork or beef roast, but just as good a side dish to any meal. If desired, they can be made without the grated cheese. This recipe makes alot of fritters, but they freeze excellent, although I doubt if there will be any leftovers, these are so delicious! Cooking time is for each fritter, and is only approximate, it depends on the size of the fritters.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 16m

Yield 30 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (or to taste)
black pepper
1/4 cup sugar (or less to taste)
2 eggs, beaten
1 cup milk (or half and half cream)
1/4 cup butter, melted
1 cup finely grated cheddar cheese
1 1/2 cups canned corn niblets, drained
oil (for frying)

Steps:

  • In a medium bowl, mix together the flour, baking powder, salt, cayenne, black pepper and sugar.
  • In a small bowl, whisk the eggs, add in the milk and melted butter; add to the flour and whisk until well combined.
  • Add in the grated cheese and the corn niblets; mix to combine with a wooden spoon.
  • Heat oil a heavy-bottomed skillet.
  • Drop batter by tablespoonfuls onto hot oil; fry until light golden brown on both sides.
  • Remove to a paper towel.
  • **NOTE** if desired, finely chopped red or green bell pepper may be added to the batter.

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