Parmesan Herb Corn Fritters

Turn up the heat

Let’s cook.

1. If using frozen or canned corn, drain it thoroughly and pat it dry. Excess moisture can make the batter loose and cause the oil to splatter.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, black pepper, and garlic powder, if using.
3. Add the corn and toss to coat. In a separate small bowl, whisk the eggs and milk. Pour the egg mixture into the corn mixture and stir just until a thick batter forms.
4. Gently fold in the green onions, cheddar, Parmesan, parsley, and chives. Let the batter rest for 5 minutes.
5. Pour about ½ inch of vegetable oil into a deep skillet and heat over medium high heat. The oil should shimmer, but it should not smoke.
6. Scoop 2 tablespoon portions of batter into the skillet and gently flatten each mound. Avoid crowding the pan. Cook for about 3 minutes per side, or until deeply golden brown and crisp.
7. Transfer the fritters to a wire rack or paper towel lined plate. Repeat with the remaining batter, allowing the oil to return to temperature between batches.
8. Serve immediately. Top as desired with sour cream, Parmesan, chives, green onions, and crumbled bacon.