Print
Corn Fritters
Prevent your screen from going dark
Makes 4 servings 1x
Time 30 minutes
Units
Scale
Ingredients
- 3/4 cup cornmeal (the fresher the better)
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- Salt and pepper
- 3/4 cup milk, plus more if needed
- 1 egg
- 2 cups corn kernels (preferably just stripped from the cobs, but thawed frozen is acceptable)
- Good-quality vegetable oil, as needed
Instructions
- Combine the cornmeal, flour, baking powder, and some salt and pepper in a large bowl. Beat together the milk and egg, then pour the mixture into the dry ingre- dients, adding a few tablespoons more milk if necessary to make a thick but smooth batter. Stir in the corn.
- Put at least 2 inches oil in a deep pan on the stove and turn the heat to medium-high; bring to 350°F.
- Drop the fritters by the 1/4 cup or large spoonful into the hot oil; you’ll probably need to raise the heat to maintain temperature. Cook the fritters in batches, turning once, until nicely browned on all sides, a total of 4 to 5 minutes per batch. Drain the fritters on paper towels, then eat them as they are finished or keep them warm in a 180°F oven until they are all done.
Recipe variations
Arepas
A South American staple, made with cheese: Omit the baking powder. Add 1 cup grated cheese, like cheddar, to the batter along with the milk and egg. Add a little more milk to make a slightly thinner, pancakelike batter. Cook in a shallow skillet with just a few tablespoons butter or oil, as you would pancakes.