Some mornings only something sweet, salty and fried will cure what ails you. These simple fritters come together in no time with ingredients from the pantry and freezer. As long as you're together enough to handle a few inches of hot oil, getting some corn fritters on the table takes only a few minutes and ingredients.
Corn fritters are a great way to feed a group of people since they walk the line between sweet and savory. If you're like me, you'll want your plate of fritters garnished with a few sliced scallions and a dash of hot sauce and lime juice. But if you've got a sweet tooth, then a quick toss in some powdered sugar, or maybe a drizzle of syrup will be what you reach for—either choice works well.
- Yield:serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 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)
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.
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.