Corn Fritters

Corn Cheesy Fritters
yields 10
1 1/2 cups corn flour (I used Bob’s Red Mill brand)*
1 teaspoon baking powder
1 teaspoon salt
4 tablespoons butter, melted
1 cup low fat milk
1/4 cup shredded Jalapeno Cilantro by Natural Kosher Cheese
¼ cup shredded Mozzarella by Natural Kosher Cheese
2 tablespoon honey
1 cup frozen corn kernels
2 egg yolks
3 egg whites
Canola oil
Whisk together the corn flour, baking powder, and salt in a large bowl.
In a small bowl, mix the butter, milk and honey.
Make a well in the center of the dry ingredients and stir in the cheese, milk mixture, 2 egg yolks, and corn. Set aside.
In a clean, dry bowl, beat the 3 egg whites until stiff and they hold their shape, then fold them into the corn mixture.
Heat some canola oil in a non-stick skillet or griddle. When hot, spoon batter in mounds into the skillet, spaced apart – making as many as will comfortably fit in the pan. I used ¼ cup measure per fritter.
Let the corn cakes cook until browned on the bottom then flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side.
* Note: corn flour is not the same as cornmeal; it’s very finely ground corn.