I remember as a child my mom and dad making banana fritters, corn fritters and even left over rice fritters. I haven’t had corn fritters in a very long time so I figured I would give it a try and have my kids try them too. I decided to use coconut oil to fry them, just to make it a little healthier. Now I know everyone has different ways of making them and different sauces they use for dipping. I love dipping my fritters in pure maple syrup. The kids loved it and my daughter even said “mommy these are like corn pancakes”. I hope you enjoy.
3 cups corn, frozen, canned or fresh
Salt & pepper, to taste
1/2 teaspoon cayenne pepper
3/4 cups all purpose flour
3/4 cups milk
1 shallot, diced, optional
2 tablespoons sugar
1 teaspoon baking powder
1 large egg, beaten
Coconut oil, for frying
In a medium bowl add flour, sugar, and baking powder. Next mix in egg, milk, salt, and cayenne pepper. Stir until a batter is formed. Now add in corn and shallots to batter. Mix until well combined.
In a large skillet add 3 to 4 tablespoons of coconut oil. When oil is heated, take a tablespoon of batter and drop into the oil and cook, flipping to the other side, until golden brown. About 3-4 minutes per side.
Place paper towel on plate to drain and excess oils after being cooked. Serve with dipping sauce or pure maple syrup.
7 Comments Add yours
Oh my gosh! These look divine. I just made cornbread for the new year and have a bunch of leftover corn. Going to make this fabulous recipe ASAP 🙂
Those turned out perfectly! Good job! Can’t wait to try your recipe! 🙂
Oohh these look good! I love a good fritter! Although, I’m partial to the apple ones. The bakery in my law school has the best ones and I literally have to force myself to not buy them! lol
I adore corn fritters and haven’t had them in forever – thanks for sharing and Happy New Year!
These fritters look delicious!
Reblogged this on Chef Ceaser.