How to Make Corn Fritters

Fritters are simply little fried cakes. Almost every cultural group in the world claims the dish as its own. Ingredients vary depending on geographical location and available foods. This version from the American South, makes a fritter, sweetened by summer corn, that can be served as a savory with dinner or as a sweet. This recipe will make about a dozen medium-sized fritters.

Things You'll Need

• 2 cups corn
• 1-2 cups buttermilk baking mix
• 1 medium onion
• 4 green onions
• salt and pepper to taste
• 1 cup of milk

Instructions

1. Use sweet corn cooked for dinner or cook two ears of sweet corn by dropping in a pot of boiling water and simmering, covered, for about fifteen minutes. Cut corn off the cobs (about two cups) and set aside in a medium-sized bowl.

2. Chop onion finely and add chopped green pepper and onion to corn. Salt and pepper to taste.

3. Sift the buttermilk baking mix over the corn and onions and toss to coat. Use enough baking mix to cover the vegetables. Add milk until the coating dissolves and the vegetables stick together in a lump when picked up with a cooking spoon.

4. Heat oil in a heavy skillet until a drop of water spatters. Ease spoonfuls of batter into hot oil and fry until golden brown on both sides. Drain on a paper towel, sprinkle with confectioner's sugar or fresh ground pepper. Hold in a warm oven while finishing the batch.

Tips & Warnings

• If you want to use flour to dust your fritters, use buttermilk (or mix it up using buttermilk mix available in many markets) instead of milk. The buttermilk helps the fritter "bloom" as it fries.

• Corn makes a fairly sweet fritter. Okra can also be used instead of corn for a tasty fritter, too.

• Try using one of those little fry pots to do your fritters. The fritters will bob to the top when about done and you can turn them over to finish the other side.

• Whenever frying foods, use caution. Keep your face away from the pan and be prepared for spatters.