Cheesy Corn Fritters

These were heavenly in part because the corn was so fresh and sweet and partly because we used half super stinky cheddar and half super sharp cheddar. The original recipe called for chives and part corn meal instead of all flour, but we were working with limited ingredients at a vacation house. But in the end, they were still so delicious! I don't have any pictures of the finished product because they were gone so fast!

Cheesy Corn Fritters

from Cooks Illustrated, with some adaptations
Makes 12 fritters.


1 1/2 pounds fresh corn (2 large or 3 to 4 medium ears), husks and silk removed
1 large egg, beaten lightly
6 tablespoons all-purpose flour
2 tablespoons whole milk
1 small onion, minced
1/2 teaspoon table salt
Pinch cayenne pepper
1/3 cup shredded cheddar cheese (like I said, we did half extra sharp, half extra stinky cheddar)
1 teaspoon Dijon mustard
1/2 cup corn oil or vegetable oil, or more as needed

  1. Using chef’s knife, cut kernels from 1 to 2 ears corn and place in bowl (you should have about 1 cup whole kernels). Grate kernels from remaining 1 to 2 ears on large holes of box grater (you should have generous 1/2 cup grated kernels) into bowl with cut kernels. Using back of knife, scrape any pulp remaining on all cobs into bowl. Stir in egg, flour, milk, onion, salt, cayenne, cheese, and mustard to form a thick batter.
  2. Heat oil in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.


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