Corn Fritters

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/3 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon baking powder
  • Kosher salt and freshly ground pepper
  • 1/3 cup well-shaken buttermilk
  • 1 large egg
  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • 3 green onions, thinly sliced
  • 1 1/2 cups corn kernels (if using frozen, thaw)
  • 2 tablespoons canola oil, for frying
Directions

Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk.

Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.

Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.


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