Southern Corn Fritters

Southern Corn Fritters


Southern Corn Fritters

Author: Kathy Smith


Here’s a old fashioned corn fritter which usually will serve 6 to eight which is simple and delicious. Corn fritters tend to be light in the middle and somewhat crispy externally, making them really addictive. Low-cost, easy plus effortless to create, they are really a staple found on a lot of Southern kitchen tables.

Classic corn fritters are comprised of brand new or de-thawed yellow corn kernels, egg, milk, melted butter as well as some flour. They are generally prepared in several ways: deep-fried, gently browned with some oil in a cast iron fry pan, or baked in your oven.

Whenever I desire anything at all sweet, I eat corn fritters with strawberry jam, honey, or maple syrup. In the event that I am serving them along with a little bit of ham or chicken, then simply butter is a great choice. My mom and I recently prepared them for the afternoon meal and put goat cheese on top. Yum!



2 cups flour

three teaspoons baking powder

one teaspoon salt

one tbs sugar

1/4 tsp paprika or black pepper

one cup of low fat milk

2 eggs

2 tablespoons of soft or melted butter, or perhaps shortening

one 1/2 cups of fresh new, uncooked corn kernels or thawed out and drained corn kernels


To create:

Combine the dry materials in a tiny bowl just up until adequately combined after which set-aside. In an independent bowl, lightly beat both eggs and after that add the milk and butter and blend until blended.

And then incorporate the dry elements and mix until eventually big lumps will be vanished. Its fine for the mixture to have modest, pea scaled lumps. The main thing is usually to be sure not to over blend the ingredients, otherwise the blend may get “gummy”.

As soon as the wet and dry elements are mixed, include the corn kernels and stir up to the point just mixed.

Add oil in the fry pan to deep fry or add a few tablespoons of oil to a cast iron skillet to lightly cook and brown the fritters. Heat the oil until a drop of water dripped within the oil forms a soft ball. Do not make it possible for the oil heat to the point of smoking.

Drop spoonfuls of batter straight into the oil and cook for 3-5 minutes or right up until golden brown. Extract by using a slotted spoon and let drain on to paper towels or brown grocery bags. Serve very warm.

I’m guessing you’ll love this corn fritter meal just as much as I truly do! Be ready to loosen your belt or un-snap the buttons on your slacks!

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About the Author

Kathy Smith is a fourth generation Southerner and there are more recipes like the corn fritter recipe on her site.