Corn Fritters Recipe
How to make the best meal of the week even better.
With the optional addition of powdered sugar or sliced scallions, these fritters are perfect with the main course or dessert.
These corn fritters walk the line between sweet and savory. Maybe you'll want your plate of fritters garnished with a few sliced scallions and a dash of hot sauce and lime juice. Or, if you've got a sweet tooth, a quick toss in some powdered sugar or a drizzle of syrup will do the trick.
Read more: Sunday Brunch: Corn Fritters
- Yield:serves 4
- Active time: 20 minutes
- Total time:20 minutes
- Rated:
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)
Directions
-
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.
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