Cheesy Pulled Pork Corn Fritters

A delicious finger food for tailgating or watching the game at home! Thank you Eggland's Best for the recipe.

*Pro-tailgating tip: Make the corn mixture at home the morning of the game and store in air tight container in a cooler. Once at the tailgate, whip out the hot plate and fry up these savory all-stars.

• Yield: 8 servings
• Prep time: 5 min
• Cook time: 15 min
• Total time: 20 min.

Ingredients

• 3 large Braswell Family Farms eggs, lightly beaten
• 1 tablespoon barbecue seasoning
• 1/4 cup barbecue sauce
• 4 ounces chopped pulled pork or shredded pork roast
• 2 cups sweet corn kernels, fresh or frozen (not canned)
• 1/3 cup thinly sliced green onions
• 2 tablespoons chopped fresh parsley
• 1/2 cup shredded habanero cheddar cheese
• 1/2 cup plus 2 tablespoons all-purpose flour
• Vegetable oil for frying
• Barbecue sauce for dipping

Directions

1. In medium bowl combine eggs, seasoning, and barbecue sauce. Stir in pork, corn, onions, and parsley. 
2. Toss the cheese with the flour and add to the bowl; stir until ingredients are combined. 
3. In 12-inch skillet over medium-high heat, heat 1/2-inch of vegetable oil until hot. 
4. Carefully spoon the corn mixture by heaping tablespoon into hot oil, flattening slightly with spoon. 
5. Cook about 2 minutes on each side until golden brown and crisp.
6. Remove to paper towels to drain. Repeat with remaining batter. 
7. Serve immediately with one or more barbecue sauces for dipping