Corn Fritters

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
24 fritters
Level:
Easy

Ingredients
  • 2 cups yellow corn kernels, thawed if frozen
  • 3/4 cup all-purpose flour
  • 1/2 cup whole milk
  • 1/2 cup grated Parmesan
  • 1/2 cup diced red bell peppers
  • 2 tablespoons yellow cornmeal
  • 1 tablespoon diced jalapenos
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • Kosher salt
  • 1 large egg
  • Vegetable or canola oil, for cooking
  • Black Pepper and Honey Sour Cream, recipe follows
  • Black Pepper and Honey Sour Cream:
  • 1 cup sour cream
  • 1/4 cup honey
  • 1 tablespoon freshly ground black pepper
Directions
  • Special equipment: a deep-fry thermometer

  • Mix together the corn, flour, milk, Parmesan, red bell peppers, cornmeal, jalapenos, sugar, baking powder, cayenne, turmeric, 1 teaspoon salt and the egg in a large bowl.

  • Heat 4 to 5 inches oil in a Dutch oven or large heavy-bottomed pot over high heat to 360 degrees F. Working in batches, drop 4 to 5 spoonfuls of the batter into the hot oil and cook, turning occasionally, until browned and crisped, about 2 minutes. Drain on paper towels and sprinkle with salt while still hot. Serve with Black Pepper and Honey Sour Cream.

Black Pepper and Honey Sour Cream:
  • Combine the sour cream, honey and black pepper in small bowl. Yield: 1 1/4 cups


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    This recipe is featured in:

    American Diner Revival