Yields:
8 Servings
Corn fritters take me back to my childhood when my mom used to make them in her iron skillet. They were served warm from the pan and we topped them with cool applesauce. What a treat they were, crunchy and tasty. This week I’m sharing my recipe for Crunchy Corn Fritters with you. You can use fresh corn on the cob, frozen or canned corn in this dish. I use a combination of flour and cornmeal for the base batter. When you make yours at home just use 1/4 cup batter for each corn fritter. Smaller fritters cook better and are easier to flip. I top them with applesauce and serve them as a side dish with dinner. Happy Cooking!
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Ingredients
Adjust Servings
Instructions
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Combine milk and eggs in a medium bowl and whisk until smooth. Add oil and whisk. Using a wooden spoon stir in flour, cornmeal, sugar, baking powder, salt & pepper and mix until creamy. Drain the corn and gently stir it into the batter. The batter will be thick and creamy.
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Heat in a non-stick skillet 2 T oil on medium high heat. Using a 1/4 measuring cup scoop out batter and drop into hot skillet. Cook for 4 minutes until lightly browned. Flip corn fritter over and continue cooking for 3 more minutes. Add more oil to skillet as needed. Drain corn fritters on paper towels on countertop. Serve warm immediately with chilled applesauce or sour cream.
