Improv Challenge time is here again and we are celebrating the growing season with corn and butter. With all due respects to Kristen, I puzzled as to why she selected butter as the second ingredient. That means to me, corn on the cob with dripping butter, coming down the sides. Of course, that would be too easy although, it would be delicious. Thanks, Kristen for organizing this event which is pure fun. (I love corn)
I saw a recipe for a corn fritter with cheddar cheese and that sounded so much richer than the standard corn fritter. Of course, I took it one step further. I had some broccoli, in the house, so I threw some into the batter. There are little green emeralds popping from the field of gold.
Cheddar Broccoli Corn Fritters
2 cups gluten-free flour
1 tablespoon baking powder
1/2 teaspoon cumin
1/2 cup sugar
1/2 teaspoon salt
black pepper to taste
2 beaten eggs
1 cup milk
1/4 cup melted butter
2 cups broccoli, broken into small pieces
1/2 cups corn kernels, fresh or frozen
1 cup shredded cheddar cheese
olive oil (frying)
In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in broccoli, corn, and cheese; mix well. (I shredded the cheese right into the bowl.)
Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.