Recipe photo

Aged Cheddar Corn Muffin Fritters

36 10 min

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.


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.