Corn Fritters Two Ways with Tillamook Habanero Cheddar

I spend lots of time “surfing” the web reading recipes that use ingredients I have in my kitchen. I have gotten to the time in life where I prefer to spend a day at home rather than running around town. I cherish the days I have nothing on my calendar and can do what I want. Those days include cooking for The Man, which means finding new ways to keep him healthy and happy. I recently discovered The Lee Brothers and bought three of their cookbooks: The Lee Brothers Southern Cookbook, Simple Fresh Southern, and Lee Brothers Charleston Kitchen. All three of these cookbooks are available through my Amazon Influencer Storefront.

Summer in The South means lots of fresh vegetables and fruits. Corn is one of my favorites and I decided to make it the centerpiece of one meal. Wandering around the internet, I came across Corn Fritters and read several recipes before using this one from Dinner at the Zoo as a blueprint for creating my own version.

I made eight fritters, in two batches, and served half savory for dinner and the next morning served the others like pancakes.

The recipe called for shredded cheddar and I thought a little heat might add just the right twist to this recipe. I was right. The Spicy Habanero Jack from Tillamook combines both habanero and jalapeno peppers in their Monterey Jack Cheese. This combination of peppers adds an extra kick of spice to this recipe. The creamy meltability of MJ made this the perfect cheese for this recipe. The Man loves Tillamook and anytime I serve one of their cheeses, The Man swoons.

Here’s what I did:

Ingredients:

3 Cups fresh or frozen corn – I roasted several ears and stripped them to get the 3 cups needed for the recipe.

6 Slices Bacon – Cooked Crisp and Crumbled

1 Cup Flour

1 Teaspoon Baking Powder

2 Large Eggs – Beaten

1/2 Cup Skim Milk (Whole is fine, I only had skim on hand)

1 Cup Shredded Spicy Habanero in Monterey Jack Cheese

Salt and Pepper to taste – I added a little pepper but no salt

Canola Oil for frying

Preparation:

Roast corn and remove from cobs to make 3 cups.

Mix corn, baking powder and flour to coat corn.

Beat eggs and mix with milk.

Combine corn and egg mixes.

Add crumbled bacon.

Fold in cheese.

Heat oil in medium/high heated pan.

Scoop corn mixture into pan and flatten into pancake shape.

Fry on side one until bubbles appear in batter. Flip and fry until golden brown.

Let set on a wire rack for a couple of minutes.

Serve with your choice of toppings.

Savory Toppings:

Chopped Tomatoes,  Chopped Green Onion Tops, Sour Cream

Sweet Toppings:

Butter and Maple Syrup

Bonne Maman Raspberry Preserves

or other toppings of your choice.

The Man swooned…

In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.

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