These yummy homemade corn fritters are so good! They are great eaten plain, or with maple syrup, powdered sugar, or as a side dish with dinner. Corn fritters are very popular in the Southern United States, and I can see why.
Servings: 6 people
- 1 cup all-purpose/plain flour 120g
- 1 tsp. baking powder 5g
- 1/4 tsp. salt 1g
- 3 tbsp. white granulated sugar 45g You can reduce it if you like. Especially for savory ones.
- 1 large egg
- 1/2 cup of milk whole, 2%, 1%, Almond, etc.
- 1 tbsp. butter melted (14g)
- 15 oz can of whole kernel corn or kernels cut from fresh corn on the cob 432g
- Oil for frying vegetable, canola, coconut, peanut, shortening, lard
Fill a large pot about an inch deep with cooking oil and set the burner to medium-high. Bring the temp up to 350 F/176 C. In a medium bowl whisk together the flour, baking powder, salt, and white granulated sugar.
Now in a large bowl beat an egg with a whisk. Then pour in the milk and melt the butter just until barely melted, in the microwave or in a small pot on the stovetop, and pour that in. Whisk to combine. Next, add the flour mixture and stir with a wooden spoon or silicone spoon until well combined. The consistency will be fairly thick.
Pour in the corn and stir and fold to combine. The corn fritter batter is ready to go. Easy right?
Use two spoons and scoop some batter into the hot oil. Add a few more, but don't overcrowd them in the pot. Fry them for a few minutes per side until golden brown. Remove them from the oil with a spider strainer or metal slotted spoon or tongs, and place on a plate with a paper towel or wire rack. You may need to wait and allow the oil to heat back up to temp before frying another batch.Or use a skillet with about 1/4 inch deep oil, and with medium-high heat pan fry the fritters. Flatten them out a bit in the skillet with this method.
Now eat them however you like, with maple syrup, powdered sugar, or as a savory side dish. Enjoy!