Corn Fritters

  • Yield: Makes about 2 dozen
Corn Fritters

Source: Martha Stewart's Cooking School

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.

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