This is a recipe I tried, wanted to post last week but I got sucked into “it’s the last week of school” vortex.  The minutes, hours and days just slipped away and before I knew it, it was the weekend.  It’s OK though, because it was more fun than not. Yea…school IS OUT!
With a beautiful roast in the crock pot and a green salad in the fridge, I needed a little something else to go along with my dinner menu.  I shopped my freezer, decided on corn, and finally, just needed a recipe.   I pulled out one of my favorite cookbooks, How to Cook Everything by Mark Bittman and started my search.  I saw this recipe and started gathering my ingredients.  Making these fritters filled the house with great smells, thus this Facebook comment I posted ~
Tonight, cooking dinner, my guys come in… “MOM, what is that smell, are you fixing donuts? What’s for dinner? What are we having?” I turn & with my sweet Mama smile say, “we are having a lovely roast and that incredible smell is from the corn fritters I just made.” After that…it was GAME ON! Hope I can save enough for the beauty shot tomorrow and recipe post!!
 
As you can tell, I did not get any other photos.  Oh well, everyone loved the fritters and this is new favorite in my “go-to” recipe list.  Enjoy!
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Corn Fritters
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Corn fritters: the healthy version of a friend donut.

Course: Side Dish
Cuisine: American
Servings: 8
Author: Donya | asouthernsoul.com
Ingredients
  • vegetable oil for frying
  • 3/4 cup cornmeal
  • 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • salt and pepper to taste
  • 1/2 teaspoon sugar
  • 3/4 cup milk
  • 1 egg - beaten
  • 2 cups freshly scraped corn (frozen corn can be used as well)
Instructions
  1. Place vegetable oil into a heavy bottom pot to a depth of about 3 inches.
  2. Using a thermometer, heat oil to 350 to 355 degrees.
  3. Combine dry ingredients in a large bowl.
  4. Whisk together milk and egg, then pour into the dry ingredients. Add a little more milk if needed. Batter should be thick but smooth.

  5. Stir in corn.
  6. Drop fritters into hot oil using a 2 teaspoon scoop (2 spoons work as well.)
  7. Cook fritters until golden brown, turning once, about 3 to 4 minutes per batch. Do not over crowd pot and adjust heat to keep temperature consistent.

  8. Drain on paper towels and sprinkle with kosher salt.
  9. Serve immediately or keep warm in oven.