Southern Corn Fritters
You can make these fritters spicy or sweet—or both! Add a minced serrano or jalapeño pepper and a few tablespoons grated cheese for spicy, or increase the sugar to 1⁄3 cup and serve with warm honey.
Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 large ear fresh corn
- 1⁄2 cup buttermilk
- 2 large eggs, beaten
- 1⁄4 cup sugar
- 3 Tbsp. melted butter
- 1 1⁄4 cups all-purpose flour
- 1⁄2 tsp. baking soda
- 1⁄2 tsp. salt
- 3 cups vegetable oil
- Cut the kernels from the cob, then using the back of a knife scrape the cob to remove juices. Place corn and juices in medium bowl along with buttermilk, eggs, sugar, and butter; beat well.
- Stir in flour, baking soda, and salt until a stiff batter forms. You may need to add more flour to reach desired consistency.
- Place vegetable oil in a large heavy skillet leaving 1 inch of headspace, and heat to 375°F. Drop fritters by tablespoons into the hot oil, a few at a time, and fry until golden. Turn over and fry on second side until golden, then drain on paper towels. Serve hot.