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
- 1/4 cup onion, diced (optional)
- 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: Shaping the dough:
The easiest method is to shape the fritter dough into golf ball sized balls and deep fry in 3 or more inches of oil. Of course this requires more oil than is listed in the ingredients list above.
If you want flat, pancake style fritters you will need to make a fairly dry dough. Place golf ball sized balls of dough in the frying pan and flatten with a spatula in the pan. This requires the right consistency of the dough and a little skill. You can always feed the mistakes to the chickens.