I love this recipe for its cheesy attempt.
Original corn fritter recipes do not usually have cheese in them, just the usual cornmeal flour, corn kernels and sometimes chilli slices to add some colour to them. Like many other batter-type recipes, corn fritter recipes have lots of room for adaptation, allowing one to add in or take out what one likes or dislikes respectively. Cheese is one of the most common ingredients to add to such recipes – almost always the first ingredient that comes to (my) mind for savoury dishes. Other plausible ingredients include ham, mushrooms, prawns, herbs, as well as bell pepper, among others. Try making your own version today and see how the fritters turn out!
- Plain flour: 1/2 cup
- Cornmeal flour: 1/2 cup
- Double-acting baking powder: 1 tsp
- Sugar: 2 tsp
- Salt: 1 tsp
- Ground blackpepper: 1/2 tsp
- Milk: 2/3 cup
- Egg: 2
- Corn kernel: 200g
- Spring onion: 2 stalks, chopped + extra for making dip
- Coriander: 2 sprigs, chopped
- Cheddar cheese (optional): 1 cup
- Butter: 1 tbsp per batch of frying (about 4 tbsp in all)
- Chilli (optional): 2, chopped
- Lemon juice: 1/3 of a lemon
- Sour cream: 1 cup
- Combine plain flour, cornmeal flour, double-acting baking powder, sugar, salt and ground blackpepper.
- Mix in milk and eggs.
- Stir in corn kernels, spring onion, coriander and cheese.
- Heat 1 tbsp butter in pan.
- Spoon 1 tbsp mixture each time onto pan. Place chilli slices on top of spooned mixture if using.
- Fry 1-2 min per side till golden brown.
- For the dip, mix lemon juice and spring onion into sour cream.
- Serve corn fritters hot with sour cream dip.
- If you are topping all your fritters with chilli slices, you could add them into the batter at step 3. I decided to have chilli fritters in only half of my serving and therefore added them only in step 5 only when I was frying them.
20 medium-sized fritters