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Corn Fritters w/Honey & Chevre Recipe


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     Corn Fritters w/Honey & Chevre

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   16 fritters
Preptime   20 min.

2 lg. eggs
1/8 c reduced fat milk
2T Greek yogurt or creme fraiche
1 c fresh corn cut from cob or frozen kernels, thawed
1/3 c chevre/goat cheese, crumbled
1T fresh chives, minced
1 c corn flour ( can sub half cup medium grind corn meal for crunchier texture)
1 tsp. baking powder
3T honey
1 tsp. salt
2T high heat frying oil such as grapeseed or safflower oil

In medium mixing bowl, beat eggs and add milk and yogurt/creme fraiche, mixing well. Stir in corn, honey and chevre crumbles. Add corn flour/meal, baking powder, and salt. Fold gently to fully combine, but do not overmix.
Heat half of oil over medium-high heat in large, non-stick fry pan or cast iron skillet, being sure that a thin layer of oil covers the entire surface.
Place heaping Tablespoon full size portions of batter evenly in pan to create first batch, leaving room to flatten and flip fritters (6 - 8 per batch). Using spatula, press down slightly on each fritter to create even cooking surface. Fry until golden brown on first side, about 3 min. Flip with spatula and cook 2 min. on other side, pressing down with spatula firmly on each fritter. Place first batch of fritters onto plate lined with paper towels to drain and sprinkle lightly with sea or kosher salt. Repeat process with second batch.
Fritters can be served hot or room temperature. Yields 16 fritters.
Serving Suggestions
Serve with a dollop of yogurt/creme fraiche and fresh chives

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