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What can be better than corn fritters–with anything or just a snack!
An American Classic
Is there anything more “American” than a fritter? I’m not really 100 per cent positive, but I’m willing to guess that it is.
Fritters in the USA take many forms from sweet to savory. Everyone’s heard of the iconic apple fritter–it’s one of our favorite things to have with coffee. But then we go the other end of the spectrum to savory and that’s where you’ll find corn fritters.
Corn Any Way
The great thing about these corn fritters is you can use any type of corn you have on hand.
Most of us have a can of whole-kernel corn lurking in our pantry. This is a great way to use it. The canned variety requires no preliminary cooking either.
Do you have a bag of frozen corn sitting in the freezer? That’s good too, but you have to cook it for about 5 minutes and cool it a bit before making up the fritters.
How about leftover corn? That’s the best part because you can use all those leftovers right up. In fact, that’s my favorite way to make these. I guess because it makes me feel super budget conscious!
Choice Of Cheese
The recipe just specifies “shredded cheese,” so feel free to use whatever you have on hand or what you like.
What I do is add a bit of Parmesan or Romano into the mix to give the flavor some extra oomph. It’s not necessary, just nice.
The one type of cheese I would avoid is anything that strings–like mozzarella. That’s fine if you serve the fritters piping hot and you get that nice string when you bite into it. However, if you want to make these and serve them later for snacking, they could develop a very firm and gritty texture from the cheese cooling. I don’t notice this happens with cheddar or jack cheese so I tend to stick to those when I make the fritters.
- 15 oz can whole kernel corn
- 2 eggs
- Salt & pepper to taste
- 1/2 cup flour
- 1 tsp baking powder
- 1/2 cup shredded cheese
- 1 pat butter
- 2 tbsp oil
- 1/4 cup chopped parsley
- Drain corn and discard liquid.
- Put eggs, salt, and pepper in a bowl and beat.
- Add flour and baking powder, whisk until smooth.
- Add corn and cheese.
- Put butter and oil in a fry-pan, Heat until bubbly over medium heat.
- Drop corn mixture in spoonfuls into a fry-pan.
- When golden turn and cook another side.
- Drain on absorbent paper and serve