Bacon Cheddar Corn Fritters |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I was kicking around ideas with a friend for the menu to our hypothetical restaurant. Finally I settled on Bacon Fritters. He demanded cheddar. I whipped up a batch that night. These go amazing with southern gravy, seriously. Read more . Amazing. Make em up in puppy form or patties. Ingredients:
1/2 cup yellow cornmeal |
1/2 cup flour (sifted) |
1 teaspoon cornstarch |
1 teaspoon baking powder |
1 tablespoon vegetable oil |
1 teaspoon salt |
pepper (to taste, i use about 1 teaspoon) |
paprika (to taste, i use 2 -3 pinches) |
1/2 cup butter milk |
1/2 cup grated cheddar |
10 slices cooked bacon (well chopped, don't crisp the bacon if not using precooked. i find the frier further renders out bacon fat) |
1 can whole kernel corn (drained) |
2 eggs |
(optional) |
diced onion |
diced green pepper or jalapeno |
Directions:
1. In a large bowl beat eggs. Add buttermilk, corn, bacon, cheddar, and oil. Beat in cornmeal, flour, cornstarch, baking powder, salt, pepper, and paprika.
2. Drop by the tablespoon or ladle full into hot oil (I prefer to use shortening) until golden brown. About 1-3 minutes per side depending on size of fritter and type of oil.
3. Pictured, Bacon Cheddar Corn Fritters made with cream corn and jalapenos. (All I had on hand was creamed corn, not bad but a little corny)
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