We used to eat at this little restaurant that served corn nuggets as an appetizer. They were these wonderful little nuggets made of corn, cornmeal and cheese and then deep fried and served with a ranch dipping sauce. This recipe for corn fritters reminds of those corn nugget appetizers. These could be served as an appetizer or a side and they are really good with fried fish or seafood instead of hush puppies. Here is what you will need:
1 cup fresh corn kernels (I cut off 2 ears for this or if you don't have fresh corn you could use frozen niblets)
1 cup chopped sweet onion ( I used Vidalia)
3 Tbs. butter
1 1/2 self rising corn meal
1//2 cup of flour
1 tsp. Cajun seasoning (I used Tony Chachere's)
1 tsp. sugar
1 cup buttermilk
2 eggs, beaten
2 cups shredded cheddar cheese
Oil for deep frying
Mix cornmeal, flour, seasonings, sugar, eggs, and buttermilk until well mixed. Add the corn and onion mixture and mix. Add in the cheese last. The mixture should be thick, but as it sits it will get tighter, if it gets too thick add just a tad of water.
Heat the oil in your deep fryer or pan to 375 degrees. I use canola oil, you can use vegetable oil or peanut oil also. Drop the fritters by about a tablespoon at a time. You can use a cookie scoop or I use my small ice cream scoop and just dip about a tablespoon full. Let them brown on each side, you will probably need to roll them over once to get them even and then remove to let drain on a paper towel lined plate.