Corn Fritters
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 215
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 42
- Sodium
- 257
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.