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Corn Fritters
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
About This Recipe
| Yield: | serves 4 |
| Active time: | 20 minutes |
| Total time: | 20 minutes |
| This recipe appears in: | Sunday Brunch: Corn Fritters |
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoons plus 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup sugar
- 3/4 cup milk
- 2 eggs, beaten
- 4 tablespoons (1/2 stick) butter, melted
- 1 cup corn kernals (thawed if frozen)
- About 2 quarts vegetable, canola, or peanut oil
- powdered sugar (optional)
- sliced scallions (optional)
Procedures
-
1
Whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl combine milk and eggs then pour wet ingredients over dry ingredients and whisk to combine. Add melted butter and corn and mix well.
-
2
Add 2 inches of vegetable oil to a Dutch oven or wok and heat to 350°F. Drop corn fritter batter into hot oil one tablespoon at a time. Cook, agitating and turning frequently until golden brown and crisp on all sides and fritters are cooked through, about 4 minutes total. Remove fritters to a large plate lined with paper towels and season with salt. Serve immediately, garnished with powdered sugar or sliced scallions.