Aged Cheddar Corn Muffin Fritters

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.