Fried food in the south is pretty much commonplace. If it’s edible chances are we’ve fried it at least once. If you live or have visited the south you know this is true. One of my favorite sides as a kid was my moms corn fritters. She’d serve them up in a basket with syrup as a dipping sauce. Fritters are pretty common around here – oyster fritters, clam fritters… so corn fritters fit in with our lifestyle.
This is the corn fritters recipe my mom taught me when I first moved out on my own. Kids love them because when you dip them in syrup they’re almost dessert sweet. Adults love them because they’re simple and we can call them healthy since they’re filled with corn. *Note* they’re not actually healthy – we just make ourselves feel better by calling them that.
This recipe can easily be transformed to savory with the addition of onion, jalapenos, scallions or other savory ingredients. I like them just the way they are though! They make a great side dish to pretty much any southern meal. They’re also wonderful as an appetizer or just a snack – versatility at its best – booyah!
The ingredients for your basic corn fritters are pretty modest and chances are you already have them on hand. They take only minutes to prep and cook so I’m sure you see why these are so popular around here!
Corn Fritters Recipe
- Vegetable oil for frying
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons sugar
- pinch of salt
- 1 egg beaten
- 1/3 cup of milk
- 1 can of corn drained (not creamed)
- Heat vegetable oil to 325 degrees.
- Sift together the dry ingredients in a large bowl.
- Beat in the egg and milk, then dump in the corn.
- Stir to combine well.
- Drop the mixture into the fryer 1 tablespoon at a time. Drop 3 - 5 spoons per batch.
- When the fritters are golden brown and floating remove from the fryer and place on a paper towel line plate to drain.
- Serve warm with syrup or honey.