CORN CHEDDAR FRITTERS
Makes 6 servings
Ingredients
• 2/3 cup yellow cornmeal
• 1/2 cup grated Cabot Garlic & Herb Cheddar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup whole milk
• 1 large egg
• 1 tablespoon maple syrup
• 2/3 cup frozen or canned corn
• 1/3 cup vegetable oil
Directions
1. In large bowl, whisk together cornmeal, cheese, flour, salt and baking soda.
2. In small bowl, whisk together milk, egg and maple syrup; stir into cornmeal mixture just until no trace of dry ingredients remain (do not overmix). Stir in corn.
3. Heat oil in medium skillet over medium-low heat. Working in batches of about four fritters, spoon 1 heaping tablespoon of batter per fritter into skillet; cook until lightly browned on underside, about 2 minutes. Turn over and cook until lightly browned on second side, about 2 minutes longer.
4. Transfer with spatula to paper towels to drain.
Nutrition Analysis
Calories 265 , Total Fat 18g , Saturated Fat 5g , Sodium 426mg , Carbohydrates 20g , Dietary Fiber 1g , Protein 6g , Calcium 140mg
Recipe from Cabot Creamery Cooperative
www.cabotcheese.com
Recipe courtesy of Chef Jon Ashton
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