Corn Fritters

I found the original of this recipe in the 2009 cookbook, The Best of Mr. Food 15-Minute Recipes, & along the way managed to alter it a little.

• Ready In: 40 mins
• Serves: 18
• Yields: 18 fritters

Ingredients

• 1 3⁄4 cups frozen corn
• 3  large eggs
• 1⁄4 cup milk
• 3  tablespoons unsalted butter, melted
• 3⁄4 cup all-purpose flour
• 3⁄4 cup cornmeal
• 1 (8 ounce) package mozzarella cheese, shredded
• 2  tablespoons fresh chives, chopped
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon lemon pepper
• 1  cup frozen corn (yes, again)

Directions

1. Combine 1 3/4 cups corn, eggs, milk & butter in a food processor & pulse 3 or 4 times until corn is coarsely chopped.
2. In a large bowl, stir together the flour, cornmeal, cheese, chives, salt & pepper, then stir in the last 1 cup of corn, along with the processed corn mixture, just until dry ingredients are moistened.
3. Spoon 1/4 cup of batter for each cake onto a hot, lightly greased griddle or large nonstick skillet ~ Do not spread or flatten the fritters.
4. Cook 3 to 4 minutes or until tops are covered with bubbles & edges look cooked, then turn them over & cook the other sides for another 2 to 3 minutes more.