Photo of a stack of crispy corn fritters greeted me as I went to Tumblr this morning. I haven’t eaten corn fritters in years and this brought back some delicious memories. My mother used to make corn fritters all the time and serve them with fried chicken. (She made the best fried chicken.)
Her recipe isn’t as sophisticated as this one, which has cumin and coriander and a spicy dipping sauce.
Her fritters were a more old fashioned Southern style and she served them with maple syrup. They were memorable, so I’m posting the recipe. Easy to cook and the are really terrific with any meat or vegetable you grill over the summer.
Corn Fritters
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 large egg
1/2 cup milk
2 tablespoon melted butter
1 cup corn kernels (fresh or thawed frozen)
vegetable oil for frying
maple syrup
Sift the flour, baking powder, salt and sugar into a bowl. In a second bowl, beat the egg, milk and melted butter together. Add the liquids to the flour mixture. Fold in the corn kernels. Heat enough vegetable oil in a large saute pan to come 1/4-inch up the side. Cook over medium-high heat until hot enough to make a bread crumb sizzle. Drop the corn batter by heaping tablespoonful onto the batter, leaving at least 1/2-inch space between fritters. Fry for about 2 minutes per side or until golden brown and crispy. Drain on paper towels and serve with maple syrup. Makes 6 servings
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