Corn Fritters
A sweet and savory corn fritter recipe from scratch.
Servings: 21 fritters
Calories: 156kcal
Ingredients
- 1 cup all-purpose flour
- 2/3 cup coarse cornmeal
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/2 tsp black pepper
- 1 teaspoon baking powder
- 2 large eggs room temp
- 3/4 - 1 cup buttermilk cool room temp, not cold
- 2 tablespoons butter melted and cooled
- 2 cups fresh corn kernels about 3 ears
- oil for frying canola or peanut suggested; roughly 2 quarts, depending on size of pot
- Spicy honey for dipping
Instructions
- In a deep, heavy pot, heat oil to 350 - 360 degrees.
- In a medium bowl, whisk together flour, cornmeal, sugar, salt, pepper, and baking powder.
- In a separate bowl, whisk egg, buttermilk and melted butter together. Pour egg mixture into flour mixture and whisk to combine.
- Stir in corn kernels.
- Carefully drop batter into hot oil by the spoonful or using a small cookie scoop. Drop as close to the surface of the oil as possible to avoid a splash. The corn may "pop" a bit causing the oil to spatter, so be careful when turning fritters in the oil.
- Let fritters cook until golden brown, turning them every so often so they brown all over. Remove from oil with a slotted spoon (or spider) and set on a plate lined with paper towel to drain excess oil.
- Serve immediately, preferably with spicy honey for dipping.
Notes
I made them plain here, but here is a short list of suggested mix-ins:
crumbled bacon / crab / bell peppers / cheese / lobster / hot peppers
crumbled bacon / crab / bell peppers / cheese / lobster / hot peppers
Nutrition
Serving: 1g | Calories: 156kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 306mg | Fiber: 2g | Sugar: 4g