Corn, White Cheddar and Basil Fritters
With a new house comes new neighbors. I was so nervous about meeting all the neighbors because….what if they don’t like me. What if….they find me incredibly annoying OR they think I’m a little insane? What if they realize that I AM a little nuts? Will they still like me? It’s like high school all over again except we’re not outside spraying whipped cream and glitter all over each others cars. (I’ll share that story another day.)
Well, our neighbors are pretty awesome. Really. And they read my blog so that makes them even more awesome. AND they eat my test recipes not realizing that they could totally suck. 🙂 Now they know.
Mrs. “Driveway Neighbor” (the people who have their driveway right next to our’s) is southern so when I made these it hadn’t even occurred to me that it was a southern dish. I didn’t put it all together until she sat down and said, “Corn fritters, how southern of you!” AGH! Internal freak out moment! What if they DO suck!?!?!
They didn’t. She even said so….unless she was being really nice and didn’t really like them. But my family thought they were good so here they are for you to try. They are fabulous topped with sour cream or greek yogurt. We topped our’s with Chobani 2% plain greek yogurt and some fresh scallions. They’re also great topped with some pulled pork. Yes….do it.
Oh….and don’t skimp on the butter for frying…this is no time to get all “I need to count my calories.” Bikini season is pretty much over my friends. We can cover everything with bulky sweaters soon. Yay!
Corn and White Cheddar Fritters
Makes 8 Fritters
4 ears of sweet corn, approximately 3 cups
2 large eggs, lightly beaten
6 scallions, finely sliced
1/4 cup chopped parsley
1/4 cup chopped basil
1 cup shredded white sharp cheddar
2/3 cup all-purpose flour (I used King Arthur Flour)
1/4 teaspoon chili powder
1 teaspoon garlic powder
ground black pepper
unsalted butter for frying
Slice the kernels off the corn and then reverse your knife and press out the milk.
In a medium bowl, mix the corn and the milk with the eggs, scallions, herbs, cheese, flour, chili powder, and garlic powder until combined. Season with salt and pepper.
Melt enough butter to cover the bottom of a frying pan generously. Divide the batter roughly into 8 and drop into the skillet. (I fried two at a time so they didn’t get crowded.) Fry over medium heat until golden, approximately 2-3 minutes. Using a wide spatula, turn them over and fry the other side until golden.
Remove from pan and place fritters on a plate or platter and serve immediately.