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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found the original of this recipe in the 2009 cookbook, The Best of Mr. Food 15-Minute Recipes, & along the way managed to alter it a little. Ingredients:
1 3/4 cups frozen corn |
3 large eggs |
1/4 cup milk |
3 tablespoons unsalted butter, melted |
3/4 cup all-purpose flour |
3/4 cup cornmeal |
1 (8 ounce) package mozzarella cheese, shredded |
2 tablespoons fresh chives, chopped |
1/2 teaspoon salt |
1/2 teaspoon lemon pepper |
1 cup frozen corn (yes, again) |
Directions:
1. Combine 1 3/4 cups corn, eggs, milk & butter in a food processor & pulse 3 or 4 times until corn is coarsely chopped.
2. In a large bowl, stir together the flour, cornmeal, cheese, chives, salt & pepper, then stir in the last 1 cup of corn, along with the processed corn mixture, just until dry ingredients are moistened.
3. Spoon 1/4 cup of batter for each cake onto a hot, lightly greased griddle or large nonstick skillet ~ Do not spread or flatten the fritters.
4. Cook 3 to 4 minutes or until tops are covered with bubbles & edges look cooked, then turn them over & cook the other sides for another 2 to 3 minutes more.
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