Corn, White Cheddar And Basil Fritters

• 4 ears Corn, Shucked, Approximately 3 Cups
• 2 whole Large Eggs, Lightly Beaten
• 6 whole Scallions, Thinly Slced
• 1/4 cups Chopped Parsley
• 1/4 cups Chopped Basil
• 1 cup Shredded White Cheddar Cheese
• 3/4 cups All-purpose Flour
• 1/4 teaspoons Chili Powder
• 1 teaspoon Garlic Powder
• Kosher Salt And Ground Black Pepper
• Unsalted Butter For Frying

1. Slice the kernels off the corn and then reverse your knife and press out the milk.
2. In a medium bowl, mix the corn (and its milk) with the eggs, scallions, herbs, cheese, flour, chili powder, and garlic powder until combined. Season with salt and pepper.
3. Melt enough butter to cover the bottom of a frying pan generously. Divide the batter roughly into 8 portions and drop into the skillet. (I fried 2 at a time so they didn't get crowded.) Fry over medium heat until golden, approximately 2-3 minutes. Using a wide spatula, turn them over and fry the other side until golden.
4. Remove from pan and place fritters on a plate or platter and serve immediately.

eggs, scallions, ubc, ubc, shredded white cheddar cheese, allpurpose, ubc, garlic, kosher salt, butter

Taken from tastykitchen.com/recipes/sidedishes/corn-white-cheddar-and-basil-fritters/ (may not work)