Corn fritters are quick, easy and delicious. Corn fritters can be made using fresh corn on the cob, frozen corn or can whole kernel corn. The recipe below is made using can whole kernel corn. Use what ever you have. I serve these delightful fritters three ways 1) with sour cream 2) with a garlic aioli and 3) with honey.
1 1/4 cup self-rising yellow corn meal, 1 1/4 cup flour, 1/8 cup sugar, 1/2 teaspoon sea salt, 1 cup milk, 2 eggs, beaten, 1/2 stick salted butter, melted, 1 (15.25 oz,) can whole kernel corn, drained, 2 tablespoons Parmesan cheese, grated, 1 green onion thinly sliced, 1 small jalapeno pepper, seeds removed and finely chopped, oil for frying.
In a bowl dump in the corn meal, flour, sugar, and salt. Whisk together, set aside. In another bowl beat your eggs and add the milk. Add the egg mixture to the bowl with the dry ingredients stir together well until smooth. Fold in the corn, onions, cheese, jalapeno pepper and cool melted butter. The hard part is over it’s time to fry and eat. Add about 2 1/2 inches of oil into a heavy skillet or a Dutch Oven. Heat the oil to 325 degrees. Scoop out a heaping tablespoon of the corn mix. Roll into a ball and drop into the oil. Cook for about 3-minutes or until the fritters are golden brown. Drain on a paper towel and serve.
Eliza, please let me know how they come out.