Reviewed: Feb. 21, 2009

Used frozen corn (February in Jersey is not corn season!), and added some very sharp white cheddar, diced very fine. Cut back on the cayenne a bit, but it was still plenty. Maybe because I didn't thaw the corn the batter came out thicker, but I used a small ice cream scoop to pop them in the fryer. Wow! Lots of flavor, pretty easy recipe, and reheated in a hot oven like a charm. Will make again and again.

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Reviewer:

Lexan

Cooking Level: Professional

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Reviewed: Jan. 10, 2009

Really good. Took them as an appetiser to a shared dinner. I think it may have been because they were quite a dry mix but they didn't go soggy. The corn was a bit volatile while cooking so there were a few pops. I made them bite sized and we had them cold with a fresh tomato salsa. Very nice!!

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Reviewer:

Pamnz

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Reviewed: Aug. 28, 2008

These were fantastic. They fry up quick and they taste great with cocktail sauce or maple syrup. I'm sure they're excellent when done exactly as directed, but I have to admit I used canned corn and 'lunchmeat' ham. STILL fabulous and completely foolproof.

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Reviewer:

Grace

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 15, 2006

Very good!!!

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Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Jan. 30, 2006

I made these last night as a side dish to go with jambalaya and gumbo....these were great, lots of rave reviews from my guests! They were fairly easy to make, and I will definitely make them again. Thanks for a fabulous recipe!

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Reviewer:

NANCYSELL123

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Reviewed: Mar. 25, 2005

I have not tried this yet, but wanted to say I have tried similiar fritters. Lets face it, most anything fried is good, right? Try with a cheddar sauce. I will let you know the general opinion of these when I am through making them.... Happy frying!

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5 users found this review helpful