By Paula Deen
- Prep time: 20 minutes
- Cook time: 20 minutes
- Servings: Makes About 30 Fritters
- 2 tablespoons butter
- 1 cup fresh or thawed frozen corn kernels
- 1 cup minced onion
- 1 1/2 cups self-rising cornmeal mix
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup whole buttermilk
- 2 large eggs
- 1 cup shredded fontina cheese
- Vegetable oil, for frying
In a medium skillet, melt butter over medium heat. Add corn and onion; cook, stirring occasionally, until onion is tender, about 5 minutes.
In a large bowl, whisk together cornmeal mix, flour, and salt. In a small bowl, whisk together buttermilk and eggs. Stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Stir in cheese and onion mixture.
In a Dutch oven, pour oil to a depth of 3 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°. Drop batter by heaping tablespoonfuls into hot oil; fry until golden brown, 2 to 3 minutes per side. Let drain on paper towels; serve warm.