Cheddar Corn Fritters
1-1/2 pounds fresh corn (2 large or 3 to 4 medium ears)
1 large egg , beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small onion, minced
1/2 teaspoon table salt
Pinch cayenne pepper
1/3 cup shredded cheddar cheese
2 tablespoons chives
1 teaspoon Dijon mustard
1/2 cup corn oil or vegetable oil
Cut kernels from 1 to 2 ears corn and place in bowl (1 cup whole kernels). Grate kernels from remaining 1 to 2 ears on large holes of box grater (1/2 cup grated kernels) into bowl with cut kernels. Using back of knife, scrape any pulp remaining on all cobs into bowl. Stir in egg, flour, cornmeal, cream, onion, salt, cayenne, cheese, chives, and mustard to form a thick batter.
Heat oil in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.