Corn And Cheddar Fritters Recipe 455 Recipes

CHEDDAR CORN FRITTERS RECIPE BY TASTY

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!

CORN AND CHEDDAR FRITTERS RECIPE - (4.5/5)

Steps:

• 1. In a small bowl combine mayonnaise and hot sauce; set aside in refrigerator. 2. In a medium bowl mix milk, egg, baking powder, cornmeal, flour and salt until smooth. Stir in fresh corn, pimentos, parsley and cheese. 3. Pour 1/4 inch canola oil into a large skillet and heat. Working in batches, fry 1/4-cup scoops of batter until golden, turning once, about 4 minutes total; transfer to a paper towel-lined plate. Serve hot fritters with spicy mayonnaise.

CHEDDAR CHEESE CORN FRITTERS

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.

BLACK BEAN, CORN, AND CHEDDAR FRITTERS

Steps:

• Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized bowl.
• Beat the milk with the egg yolk, and add it to the dry ingredients, mixing well.
• Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
• In another bowl, beat the egg whites with an electric mixer until stiff. Gently fold them into the batter.
• Heat 1/2 cup oil in a 10-inch iron skillet over medium-high heat. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.).
• Spoon in about 1/4 cup of batter for each fritter, making three or four at a time. Fry until golden brown on one side, 3 to 5 minutes. Turn and fry until golden brown on the other side, and drain on paper towels. Fry the rest of the batter in batches.
• Serve immediately with sour cream and salsa on the side.