- 1 tablespoon vegetable oil, or as needed
- 2 leeks, chopped
- 1/2 cup beer
- 1/4 cup milk
- 1 tablespoon butter, melted
- 1 egg, beaten
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon white sugar
- ground black pepper, to taste
- 1 pinch dried basil, or to taste
- 1 pinch dried thyme, or to taste
- 1 (12 ounce) can whole kernel corn, drained
- 1/2 cup shredded Cheddar cheese
- 1 cup vegetable oil, or as needed
- Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir leeks until slightly browned, about 5 minutes.
- Stir beer, milk, butter, and egg together in a bowl. Whisk whole wheat flour, all-purpose flour, baking powder, salt, sugar, black pepper, basil, and thyme into beer mixture until batter is smooth. Fold corn, Cheddar cheese, and leeks into batter.
- Heat about 2 tablespoons vegetable oil in a large pan over medium heat. Drop large spoonfuls batter into the hot oil and fry until golden, 3 to 5 minutes. Add 2 more tablespoons oil to skillet and flip fritters; fry until other side is golden, 3 to 5 minutes. Remove fritters with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining batter and oil.