Go Back Email Link

Corn Fritters

I made these corn fritters to go with the goulash the other day.  I don't know what it is, but I always think I need bread with a meal! Maybe its because I just love bread, or the fact that my Mom always had bread at her meals growing up.  I remember she would put a loaf of fresh Mrs. Bairds bread in the oven for a few minutes and she'd take it out and it would be steaming hot! Funny how we remember these things from our childhood! 
These fritters have creamed corn and whole kernel corn.  They are creamy, soft, just absolutely delicious and a substitute for cornbread when you want something a little different.  You could add green onions and jalapeno to spice them up a little, along with chopped garlic and fresh parsley...maybe some fresh deal.  
You will love these, especially for sopping up the delicious goulash! 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 3/4 cup all purpose flour
  • 3/4 cup cornmeal
  • 1/2 tsp salt and pepper, each
  • 1/2 tsp baking powder
  • 1 can cream style corn
  • 1/2 cup whole kernel corn, fresh, frozen or from the can
  • 2 tsp melted butter
  • 2 tsp buttermilk or whole milk
  • 1 egg

Method
 

  1. Heat about 3 cups or so of oil in a heavy pan or skillet to about 365.  You don't want the oil too hot because they will brown on the outside quickly and be doughy in the inside.  
    Combine all the ingredients.  This dough is loose, It will kind of free form when you drop in the hot oil.  However, if its too runny, add a little flour and cornmeal.  You want to be able to spoon the batter into the hot oil.  
    Spoon a few fritters at a time into the hot oil and cook turning to cook on all sides and help to cook the inside, making sure not to burn them.
    Remove from the heat and drain on paper towels.  Split them open and slather with butter and ENJOY! You will love these for almost any meal.