Corn fritters with cheddar and scallions
Fritters
Adapted from Deborah Madison's <em>Local Flavors</em>, these crispy fritters are loaded with corn. They have great flavor thanks to lots of herbs, scallions, and Cheddar. <br /> <br />Cheese: Madison recommends sharp, aged Cheddar, and I'm so glad I used it: It browns so beautifully and makes a nice, crisp exterior. Other cheeses she recommends include goat, feta, Swiss, Gouda, and Jack. <br /> <br />Corn: I find it easy to cut each cob in half, to stand each half cut side down, then to slice down to remove the kernels. <br /> <br />Herbs: The original recipe called for a mix of 1/2 cup parsley and 2 tablespoons of basil or dill, so use what you like. <br /> <br />The batter can be made ahead and chilled in the fridge. Be sure to give it a good stir before frying.
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