Fresh Corn Fritters

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 30 fritters
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2 tablespoons butter

1 cup fresh corn kernels

1 cup minced onion

1 1/2 cups self-rising cornmeal mix

1/2 cup all-purpose flour

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

1 cup shredded fontina cheese

Vegetable oil, for frying


  1. In a medium skillet, melt the butter over medium heat. Add the corn and onions. Cook, stirring occasionally, until the onions are tender, 5 to 6 minutes. 
  2. In a medium bowl, combine the cornmeal mix, flour and salt. In a small bowl, whisk together the buttermilk and eggs, and add to the flour mixture, stirring just until the dry ingredients are moistened. Stir in the corn mixture and cheese. 
  3. In a medium Dutch oven, pour oil to a depth of 3 inches; heat to 360 degrees F. In batches, drop the batter by heaping tablespoons into the hot oil. Cook until golden brown, 2 to 3 minutes per side. Drain on paper towels. Serve immediately. 

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