YIELDS: 14 silver-dollar-sized fritters
2/3 cup milk
2 tsp apple cider vinegar
2/3 cup stone ground cornmeal
1/3 cup all-purpose flour or whole wheat flour
½ tsp baking soda
1/8 tsp cumin
½ tsp chili powder
1 tsp salt
1 small egg
2 tsp oil + more for cooking
1/3 cup sweet corn
¼ cup shredded cheddar cheese
2 green onions, minced (save half for garnish)
1 small green chili, de-seeded and minced
Sour Cream or Greek Yogurt
Make buttermilk: add 2 tsp apple cider vinegar to milk; set aside to thicken.
In a large bowl, add cornmeal, flour, spices, baking soda, sugar, and salt. Mix well.
Add egg, oil, corn, cheese, and buttermilk . Mix well and allow batter to sit for 5-10 minutes. While the batter sits, mince green onion and green chili. Add to batter and mix.
Drizzle oil in a large skillet on medium high heat. Spoon in 1/8 cup fritter batter and cook until golden -- about 3-4 minutes on each side. Repeat until batter is gone. Garnish and serve warm.