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Aged Cheddar Corn Muffin Fritters

  • 2 cups corn meal
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 cups milk
  • 2 eggs, beaten
  • 1/4 cup finely chopped green onions
  • 1 tsp minced fresh herbs / hot sauce (optional)
  • 2 cups Balderson 2 or 3-year aged Cheddar, crumbled
  • Vegetable oil, for deep-frying
  1. In a large bowl, combine corn meal, flour, sugar, baking powder, salt, and pepper.
  2. In a medium bowl, combine milk, eggs, green onions, herbs, and hot sauce, if desired.
  3. Stir into corn meal mixture.
  4. Let stand 5 minutes for batter to thicken slightly.
  5. Fold in cheese.
  6. Heat oil (about 4-inches/10 cm deep) to 350°F (180°C) in deep fryer, or in a deep saucepan.
  7. Drop spoonfuls of batter into hot oil, a few at a time.
  8. Cook 3-4 minutes, turning frequently, until floating and lightly golden.
  9. Transfer onto paper towels.
  10. Repeat until all batter has been used up. Serve warm.

TIPS:

To make ahead, prepare and store at room temperature for up to 1 hour, or in refrigerator if longer. Reheat in 350°F (180°C) oven for approximately 8-10 minutes, or until hot.

If desired, serve with caramelized onion chutney, or your favourite dipping sauce.

SERVINGS:

BAKING TIME:

36

10 min