Ingredients

• 1 1/2 cups yellow cornmeal
• 1/2 cup all purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup whole milk
• 1 cup water
• 1/2 cup (packed) coarsely grated Edam cheese (about 3 ounces)
• 1 1/2 cups canola oil
• Chopped fresh parsley

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Instructions

1. Lightly oil 8x8x2-inch metal baking pan. Whisk first 4 ingredients in bowl. Bring milk and 1 cup water to boil in large saucepan over medium-high heat. Gradually whisk in dry ingredients. Reduce heat to medium-low; simmer until very thick, whisking constantly, about 2 minutes. Remove from heat. Mix in cheese. Transfer batter to prepared pan; press to even layer. Chill until cold.
2. Cut fritter batter into 3 strips. Cut each strip crosswise into 8 rectangles. Turn rectangles out of pan onto work surface. Heat oil in medium skillet over medium-high heat. Working in batches, add fritters to skillet and sautée until golden brown, about 5 minutes per side. Transfer fritters to paper towels to drain. Arrange fritters on platter. Sprinkle with parsley and serve hot.