Cheddar Corn Fritters

Light and crispy on the outside, these fritters are hard to stop eating. Put a platter of these next to a pile of smoky ribs and open a cold beer. They can be served at any time of day, for breakfast, lunch or dinner.


1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅛ teaspoon ground cayenne
1 egg
2 ounces grated 2-year old Grafton Cheddar (about ¾ cup)
⅓ cup milk
2 scallions, thinly sliced
2 cups corn kernels, thawed if frozen

Cooking Process:
Sift together into a bowl the flour, baking powder, salt, and cayenne. Add the remaining ingredients and work quickly into a thick batter.Heat an inch of vegetable oil in a high-sided, heavy pot such as a Dutch oven to prevent splatter. Heat and maintain the oil to 350° to 375°. Carefully drop rounded tablespoons of batter into the hot oil. Turn halfway through cooking. Cook until golden brown on both sides, about 2 minutes per side. Cut one open to make sure you are cooking them all the way through.Drain on absorbent paper and keep warm in a low oven while cooking the remaining fritters.Yield: 2 dozen corn fritters