1Annie's Notes:
4 ears of fresh corn, cooked, then removed from cob Ask a question about this ingredient
1 & half cup unbleached flour Ask a question about this ingredient
pinch sea salt Ask a question about this ingredient
quarter cup raw sugar Ask a question about this ingredient
1 brown egg Ask a question about this ingredient
1 tablespoon alum free baking powder Ask a question about this ingredient
splash whole milk Ask a question about this ingredient
half cup real shredded cheddar cheese Ask a question about this ingredient
Pure vegetable for frying Ask a question about this ingredient
Cook corn in boiling water approx. 8 mins, until tender.Cool and strip kernals of corn from cob. In a large mixing bowl, whisk egg with milk. Add remaining ingredients except corn. Gradually add corn without over mixing. In a large skillet, heat oil without burning. By spoonfuls drop your batter into the hot oil into a pancake shape. Cook approx. 2 minutes on each side until golden brown. Remove from oil and drain on brown paper bag. Serve with sour cream, applesauce and cinnamon, salsa, or your favorite topping. Makes approx. 8 fritters depending on the size. for variation, you can add chopped onion to the batter. I have even added diced tomatoes and zucchini with fresh cut chives from my herb garden
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
You can sweeten these fritters with honey also. Quick, easy, and economical recipe.