Name: Corn Fritters
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
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

Watch how to make this recipe.

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.

On Tonight

Corn Fritters

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