Plot to Pot recipe

Over the last two weeks the junior and middle school have made corn fritters in Plot to Pot. They have been a big success with lots of requests for seconds. If you would like to make them at home here is the recipe.

Thanks

Rosie

Corn Fritters

Ingredients

FOR THE FRITTERS:

• 1 1/2 Cups All Purpose Flour
• 1 1/2 teaspoons Baking Powder
• 1/3 Cup Shredded Cheddar Cheese
• 1 teaspoon Garlic Powder
• 1 teaspoon Cajun Seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• Pinch Cayenne Pepper (Optional)
• 1 Large Egg Beaten
• 3/4 Cup Milk
• 1 can Corn Kernels
• 2 Green Onions Sliced
• Vegetable or Canola Oil For Frying

FOR THE DIP 1:

• 1/2 Cup Greek Yohurt
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Honey
• 1 Tablespoon Cajun Seasoning

FOR THE DIP 2:

• 1/2 Cup Greek Yohurt
• Juice of 1 lime
• 1 Tablespoon chopped mint

Instructions

FOR THE FRITTERS:

• In a large bowl whisk together the flour, baking powder, cheddar, garlic, cajun seasoning, salt, pepper, and cayenne (if using).
• Add the beaten egg and milk to the bowl and stir just until combined.
• Add the corn and green onion, and fold until evenly mixed.
• Take a large baking sheet and line with two layers of paper towels then, place a wire rack on top.
• Heat 2tbsp of oil in a large frying pan medium-high heat.
• Allow the oil to heat for 5 minutes. 
• Drop the batter by Tablespoonfuls into the hot oil, cooking 5-6 fritters at a time. Cook the fritters for 2 minutes, turning once. Repeat with remaining batter.
• Serve immediately.

FOR THE SAUCE:

• Combine all ingredients in a small bowl and stir well. Refrigerate for up to 3 days.