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Jack Corn Fritters




Source of Recipe


The Inn Chef


List of Ingredients




1/2 cup / 125 mL milk
1/4 cup / 60 mL yellow cornmeal
2 eggs
1/4 cup / 60 mL all-purpose flour
1/2 teaspoon / 2 mL baking powder
1 cup / 250 mL shredded Monterey Jack cheese
Salt and pepper
Reserved corn kernels from the soup
1/4 cup / 60 mL snipped chives

Recipe



# Place the milk and cornmeal in a small saucepan over medium heat. Stir constantly as the mixture thickens and eventually forms a ball. Place the cornmeal ball in a food processor.
# Add the eggs, flour, and baking powder and process until smooth. Add the cheese and process until smooth. Season to taste with salt and pepper. Add the reserved corn and the chives; pulse just to stir. The batter may be prepared to this point and refrigerated.
# In a countertop deep-fryer or deep pot with 4 inches/10 cm of oil heated to 370 degrees F/185 degrees C, fry several large spoonfuls of batter at a time for a total of12. Fry just until the fritters are golden brown and crisp. Drain the fritters on paper towels.