Recipe by Kittencal@recipezazz
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.
Top Review by JOY1998
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!!
- 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)
Directions See How It's Made
- 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.