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!
- 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)
- Place vegetable oil into a heavy bottom pot to a depth of about 3 inches.
- Using a thermometer, heat oil to 350 to 355 degrees.
- Combine dry ingredients in a large bowl.
- Whisk together milk and egg, then pour into the dry ingredients. Add a little more milk if needed. Batter should be thick but smooth.
- Stir in corn.
- Drop fritters into hot oil using a 2 teaspoon scoop (2 spoons work as well.)
- 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.
- Drain on paper towels and sprinkle with kosher salt.
- Serve immediately or keep warm in oven.