Cheesy Corn Fritters

Leftover corn on the cob gets a starring role in these kid-pleasing, main-course dinner patties. Serve on whole wheat buns loaded with tomato slices and lettuce, or place on a bed of lightly dressed mixed greens and drizzle with salsa. From Today's Parent.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  ears corn, cooked (or 1 cup/250 mL frozen corn kernels, thawed and drained)
• 1⁄4 cup  fine cornmeal
• 1⁄4 cup whole wheat flour
• 1  teaspoon salt
• 1  pinch baking soda
• 3⁄4 cup cheddar cheese, grated
• 2  green onions, chopped
• 1  egg
• 1⁄4 cup milk
• 1  tablespoon olive oil

Directions

1. Carefully slice corn kernels from leftover cobs and set aside. Then, in a medium bowl, whisk together cornmeal, flour, salt and baking soda. Add cheddar cheese and stir, then mix in corn niblets and green onion. In a separate small bowl, combine egg and milk, and whisk until frothy. Add to corn mixture and combine well.
2. Heat oil in a large frying pan over medium heat. To form patties, scoop batter 1/3 cup (75 mL) at a time and place in hot pan (a dry measure or ice cream scoop works well). Flatten patties slightly with the back of a large spoon; each should be about the size of a hamburger. Fry 5 to 6 minutes, turning halfway through cooking time, until patties are golden brown on both sides.