I have to admit I had never tried corn fritters before Saturday on our “fry” day, but I was sold after one bite! This recipe is adapted from one from Paula Deen and I have to give Miss Paula props because she is most definitely the Queen of all things fried!
We ended up making some Ranch Dressing to dip them in and the combination was just wonderful together! If you’ve never had a corn fritter before they are similar to hush puppies, but they have corn kernels incorporated in the batter. The combination just goes so well together. I’ll definitely be making these again in the future!
What You’ll Need:
1 1/4 cups cornmeal
1 1/4 cups unbleached all purpose flour
1 teaspoon of baking powder
1 teaspoon of sea salt
1/4 cup organic cane sugar
1 cup milk
2 large eggs, slightly beaten
1/4 cup butter, melted
1 package of frozen corn
Preheat oil to 325 F.
In a large bowl stir together cornmeal, flour, sugar and salt until well mixed. In a separate bowl beat together milk and eggs. Next add the egg mixture to the cornmeal mixture and stir to incorporate. Stir butter and corn into the batter and mix well.
Drop batter by the spoonful into the preheated oil. Cook the fritters until golden, turning once or twice to make sure it browns on all sides. Drain the fritters on paper towels and serve alone or with Ranch Dressing.
Notes: Leann and I talked about it and we think it might be nice to add some chopped onion into the mix as well. I think buttermilk would be a good addition in place of regular milk as well.