Prep 10 mins
Cook 6 mins
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.
- 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)
- 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.
We LOVED these cheddar cheese corn fritters. I admit that I added a tad more sugar as I wanted them sweet. (We love sweet foods). Other than that we followed this spot-on recipe. This is one of the many Kittencal recipes I had on a list "to make". These were so easy to make, but such a wonderful addition to my meal. Great side dish!!
I made these fritters to go with your Salisbury steak recipe#118373, they really puffed up when frying, we enjoyed them very much, great recipe KITTECAL, thank you!
This recipe was good. The best this about is my children ate it. I need to try it with the juice from beef or pork roast next time.