Corn Fritters Recipe
June 6, 2013
Think of corn fritters as a cross between cornbread and pancakes, infused with whole kernel corn. This is a very simple, easy recipe that may be served any time you would normally use cornbread.
Yield: 6 servings
- 1 and 1/2 cups all-purpose flour
- 1/4 cup cornmeal
- 3 teaspoons baking powder
- 1/2 teaspoons salt
- 1 egg, slightly beaten
- 1 cup milk
- 1 tablespoon melted shortening
- 2 cups whole kernel corn (drain liquid if using canned)
- oil for frying (enough for about a 3/4 inch depth in your frying pan)
1. In a medium size bowl, combine all of the ingredients except the corn and frying oil. Mix until smooth.
2. Add the corn and mix well. The batter should look like a thick cornbread or pancake batter. You may need more or less than the 1 cup milk. You should be able to compress a small handful and have it hold it's shape without crumbling or running through your fingers.
3. In a large skillet, heat the frying oil until very hot (365 degrees F.). If you do not have a thermometer, place the handle of a wooden spoon or other wooden utensil into the oil. You should see bubbles rise around the wooden handle immediately. If not, wait for oil to get hotter.
4. Drop the batter by the tablespoon into the hot grease and fry until browned on both sides, Serve Hot!
NOTE: The easiest method is to shape the fritter dough into balls (like hushpuppies). However if you want flat, pancake style, fritters you will need to make a fairly dry dough. Lay out scoops of dough on parchment paper then flaten and shape. Gently scoop and place in hot oil with a large spatula. Yes...it take a little skill and practice but you can feed the mistakes to the dog.