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Corn Fritters

Yield about 1dozen


  • 1 tablespoon butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 eggs, beaten
  • 1/4 cup (1 ounce) shredded Cheddar cheese
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups fresh com kernels (about 4 ears fresh corn)
  • Vegetable oil
  • 2 eggs, beaten
  • 1 1/2 cups cracker crumbs

How to Make It

  1. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

  2. Combine milk and eggs; gradually add to flour mixture, and cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, sugar, salt, pepper, and corn; stir until cheese melts. Pour corn mixture into a greased 8-inch square pan, and freeze until firm.

  3. Heat 1 inch of oil to 375°. Cut frozen corn mixture into 4-inch strips; dip each strip in beaten eggs and roll in cracker crumbs. Fry frozen strips in hot oil until golden brown on all sides; drain on paper towels.

Oxmoor House Homestyle Recipes