Old Fashioned Corn Fritters

Just like Grandma used to make —these corn fritters are pan-fried until crispy on the outside and light and airy on the inside! You can serve corn fritters as a side dish to fried chicken or fish or as a savory appetizer topped with a spoonful of sour cream, salsa, and chopped green onions. However, we especially like corn fritters for breakfast, topped with butter and warm maple syrup with a side of country sausage!

INGREDIENTS:

1 1/4 cups flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup milk
3 large eggs, separated
2 tablespoons butter, melted and cooled
2 1/2 cups corn kernels (fresh or frozen, thawed and drained)
Vegetable or peanut oil for frying

METHOD:

In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and pepper. Set aside.

In a small bowl, whisk together milk, egg yolks, and cooled butter. Stir in corn.

Combine the flour mixture and the milk and egg mixture, stirring just until mixed. Do not overmix! Allow the batter to sit for five minutes to rest.

In another small bowl, whip egg whites until stiff (but not dry). Gently fold the whipped egg whites into the batter.

Using a large, heavy skillet, heat 1/2- inch of vegetable oil to 375° over medium-high heat. Scoop about 1/4 cup of batter into the oil, but don’t crowd the skillet. Fry each side until golden brown, about two minutes per side. Remove from skillet to drain on paper towels. Keep warm in an oven set to low temperature while finishing the rest of the fritters.

Serve warm with your favorite topping and condiments.

YIELD: Serves 4

SERVING SUGGESTIONS
Savory corn fritters:

Try different spices and herbs in the batter such as garlic powder, onion powder, cayenne pepper, paprika, or cilantro.
Top with a dollop of sour cream, salsa, and sliced green onions.
Top with sour cream, fresh dill, and smoked salmon.
Make small fritters and serve as appetizers with Thai chili dipping sauce.

Sweet corn fritters: