Corn Fritters

Make summer comfort food to go with your barbecue with a dish of Corn Fritters. This fried savory snack is crispy on the outside and soft on the inside.

Roast your corn on the grill with corn skewers and use the kernels for this recipe. Meanwhile, heat up the oil to the right temp, so your fritters aren’t soggy or burnt with the right thermometer. After you’re done making them, serve with jam, honey, or chipotle pineapple barbecue sauce. I like to sprinkle a little sea salt on them right when they are done.

Corn Fritters:

Print

Yum

Corn Fritters

Ingredients

• 3/4 cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• Coarse salt
• 1/4 teaspoon cayenne
• 1/2 cup whole milk
• 1 large egg
• 2 cups yellow corn kernels (from 2 ears corn)
• Vegetable oil, for frying
• Honey, for serving

Directions

1. In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
2. Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.

0.1