Crispy Corn Fritters
These pleasing, pan-fried corn fritters are crispy on the outside, moist and tender on the inside.
3/4 cup white or yellow cornmeal
3/4 cup all purpose flour
2 teaspoons baking powder
Salt to taste
Freshly ground black pepper to taste
1/2 teaspoons granulated sugar
1/2 cup milk
2 large eggs
1 1/2 cups corn kernels, fresh or frozen
- Combine the dry ingredients in a large bowl.
- Beat together the milk and egg, then pour them into the dry ingredients. The batter should be thick and smooth. Stir in the corn.
- Drop by the 1/4 cupful onto a hot, slightly greased griddle. Cook, turning once, until nicely browned on both sides.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.