Corn Cheddar Fritters
Blog #91: Let’s make some corn cheddar fritters! I have so much corn flour that I don’t want it to go to waste. Growing up corn fritters were a thing in my household. Corn fritters with anise. Very good! It makes for a great pantry meal, if your looking to clean out your pantry and try something new.
Corn Cheddar Fritters
I came upon this quick and easy recipe when I asked my mom for her recipe. It was super simple. The first batch a made didn’t go to well. I was trying to figure out the measurements and consistency of the batter. My mom eyeballs everything so it was difficult to figure it out. I did not have any anise and without it, it was pretty bland.
Why not add cheese? Why not use almond milk? Like I mentioned, I don’t like to waste food! Which is why I love making new dishes with my leftovers. I had a bit of almond milk that would soon expire. Otherwise, I probably would have just used cow’s milk.
The consistency is grainy and does not look doughy at all. It’s more of a wet heavy puddle of corn mush to be honest. It would not form into a patty without breaking apart. I found the best way to form a patty was to scoop a large portion on a spoon and add it to your pan. Once in the pan, take the back of the spoon and work quickly to flatten out the fritter. Super easy this way! You can also decide if you want a thicker or flatter fritter this way.
All You Need is:
- Corn Flour, fine
- Almond milk or your preference
- Cheddar Cheese
Is This a Main Dish?
This is more of an appetizer slash snack. Sometimes its my dinner with a side salad or fruit. I like simple! Although, it is commonly known to be served as a side.
Anything goes. You can serve this corn cheddar fritter as a side, appetizer or your snack. Make it your own and feel free to add vegetables and different cheeses. Zucchini fritters are delicious! I’ve made them with unbleached flour but it sounds tastier with corn flour. I will let you know if I give it a try!
Corn Cheddar FrittersCourse: SidesCuisine: AmericanDifficulty: Easy
Serve these corn cheese fritters as a side!
1 cup of cornmeal flour
1 1/2 cups of sharp cheddar cheese, shredded
1 cup of unsweetened almond milk
- Mix the cornmeal, almond milk, cheese and egg, until incorporated
- Season with salt and pepper and mix
- Take about 2 tbsp of oil and drizzle in MED HI hot frying pan
- Using a tbsp spoon take a generous amount of batter and pour in pan. Quickly flatten out battter with the back of the spoon
- Cook for about 3-4 minutes per side.*
- Remove from pan and immediately season with salt. Serve
- I noticed the flavors are there once it is cooled down a bit. Serve warm or room temperature but NOT hot
- *The fritters will cook faster, the flatter they are