Cheesey Corn Fritters

corn cakes 2

Corn fritters are a perfect summer side dish. This recipe is a perfect balance of Sincerely Brigitte’s authentic Jalapeno-Cilantro flavored cheese with sweet corn. I am very excited to present this awesome summer dish that will lift the palate sensation to a new level!
It makes a beautiful presentation at a brunch, or any meal topped with some smoked salmon and chives.

Corn Cheesey Fritters

yields 10

1 1/2 cups corn flour (I used Bob’s Red Mill brand)*
1 teaspoon baking powder
1 teaspoon salt
4 tablespoons butter, melted
1 cup low fat milk
1/4 cup shredded Jalapeno Cilantro by Sincerely Brigitte
¼ cup shredded Mozzarella by Natural Kosher Cheese
2 tablespoon honey
1 cup frozen corn kernels
2 egg yolks
3 egg whites
Canola oil

Whisk together the corn flour, baking powder, and salt in a large bowl.
In a small bowl, mix the butter, milk and honey.

Make a well in the center of the dry ingredients and stir in the cheese, milk mixture, 2 egg yolks, and corn. Set aside.

In a clean, dry bowl, beat the 3 egg whites until stiff and they hold their shape, then fold them into the corn mixture.

Heat some canola oil in a non-stick skillet or griddle. When hot, spoon batter in mounds into the skillet, spaced apart – making as many as will comfortably fit in the pan. I used ¼ cup measure per fritter.

Let the corn cakes cook until browned on the bottom then flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side.
* Note: corn flour is not the same as cornmeal; it’s very finely ground corn.

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