An easy version is to make your favorite pancakes (you can even use a mix like Bisquik), and just throw in the corn (thawed!) and grated cheese with a bit of extra salt -- say 1/4 of a teaspoon.
Cook them as you usually cook pancakes, in a frying pan, but with extra oil (about two tablespoons of canola oil, or any other good vegetable oil). Keep the fritters small for best results, no more than three inches across.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2011-01-10 06:22 am (UTC)Cook them as you usually cook pancakes, in a frying pan, but with extra oil (about two tablespoons of canola oil, or any other good vegetable oil). Keep the fritters small for best results, no more than three inches across.
Now for the better recipe!
http://americanfood.about.com/od/vegetabledishes/r/cornfritter.htm
The key to a good corn fritter is replacing some of the flour with yellow corn meal, as the recipe I linked to does.