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Our standard is simple: No antibiotics, ever.

Animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Cheesy Corn Fritters

Corn fritters recipe

These quick gluten-free griddle cakes are infinitely adaptable: Make these when summer corn is at its peak, or use frozen corn in the depths of winter. Or use other vegetables all together: finely chopped broccoli or cauliflower is delicious, as is shredded zucchini or carrots (just take the time to drain any shredded veg well before adding it to the batter). Want a little extra savor? Stir some chopped cooked Applegate Naturals® Sunday Bacon® Brand into the batter. We like to serve these fritters with black beans, good salsa and sour cream. Leftovers are great for breakfast with a fried or poached egg on top.

  • Gluten-Free


About 2 dozen fitters | Total Time: Less Than 60 Mins

Ingredients

  • 3 cups corn kernels (from 3 medium ears)
  • 4 scallions, chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 heaping cup Applegate Naturals ® Mexican Blend Shredded Cheese
  • 3 large eggs, lightly beaten
  • ½ cup heavy cream
  • ½ cup cornmeal
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • Vegetable or olive oil, for frying

Instructions

  1. Stir together all the ingredients except the vegetable oil in a mixing bowl until well combined. Let batter rest for at least 10 minutes (or refrigerate up to 1 day) before frying.
  2. Heat a thin layer of oil in a large cast-iron or nonstick skillet over medium heat. Working in batches of 5 or 6, drop 2 tablespoons of batter per fritter into the hot skillet. Cook until undersides are golden brown, 3–4 minutes, then flip. Continue to cook until second side is golden brown, about 2 minutes more. Transfer to a wire rack to drain (keep warm in a low oven, if you like).
  3. Continue with the remaining batter, adding more oil between batches if needed.
  4. Serve warm.

Gluten-Free