Cheesy Corn Fritters
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Lowly leftover corn on the cob gets a starring role in these kid-pleasing, main-course dinner patties
- 2 cobs of corn , cooked (or 1 cup frozen corn kernels, thawed and drained)
- 1/4 cup fine cornmeal
- 1/4 cup whole wheat flour
- 1/4 tsp salt
- pinch baking soda
- 3/4 cup shredded cheddar
- 2 green onions , chopped
- 1 egg
- 1/4 cup milk
- 1 tbsp olive oil
- Carefully slice corn kernels from leftover cobs and set aside. Then, in a medium bowl, whisk together cornmeal, flour, salt and baking soda. Add cheddar cheese and stir, then mix in corn niblets and green onion. In a separate small bowl, combine egg and milk, and whisk until frothy. Add to corn mixture and combine well.
- Heat oil in a large frying pan over medium heat. To form patties, scoop batter ⅓ cup (75 mL) at a time and place in hot pan (a dry measure or ice cream scoop works well). Flatten patties slightly with the back of a large spoon; each should be about the size of a hamburger. Fry 5 to 6 minutes, turning halfway through cooking time, until patties are golden brown on both sides.
- Serve on whole wheat buns loaded with tomato slices and lettuce, or place on a bed of lightly dressed mixed greens and drizzle with salsa.
- Cook perfect corn on the cob: Bring a large pot of water to a boil. Don’t add salt; it toughens the kernels. Add whole, husked cobs (you can break them in half to fit). Cook 8 minutes, uncovered. Drain and serve.