Fresh corn is folded into a light buttermilk and cheddar cheese batter then shallow-fried to crispy perfection to make sweet corn fritters.
– 3 cups fresh raw corn kernels , (cut from 4-5 ears) – 3/4 cup self rising flour, or substitute all purpose flour + 1 1/4 tsp baking powder – 1/4 cup yellow cornmeal, or white cornmeal – 1 Tbsp granulated sugar – 3/4 tsp salt – 1/2 cup grated sharp cheddar cheese – 2 extra large egg yolks – 1/2 cup buttermilk – vegetable oil, for shallow frying
Mix corn, flour, cornmeal, sugar, cheese, and salt in a large basin. Mix the yolks and buttermilk with a fork and add to the bowl. Stir with a large spoon until you don't see dry flour.
If your batter is dry, add more buttermilk. It should be thick. Heat about 4 tablespoons of oil in a cast iron skillet.
The pan bottom should be coated 1/8 to 1/4 inch deep. Heat oil to shimmering but not smoking over medium to medium high heat.
To test oil, touch batter to the surface.should sizzle. A 1 3/4-inch cookie scoop scoops the batter into the pan, and an offset spatula lightly flattens it.
You may nudge wayward edges into place, but others like them ragged—they get crispy! About 2 tablespoons of batter per cake. Avoid crowding the pan—3–4 per batch is fine.
Cook for 1 1/2 minutes, carefully flip when golden, then cook another 1 1/2 minutes until crisp and golden. Drain on paper towels.
Put it on the table hot with onions and sour cream. It makes about 17 fritters, but you can make more or less based on your needs.