Fried Cornbread Fritters
These fried cornbread fritters are crispy on the outside and tender on the inside, with a delicious savory flavor and optional sweet corn and green onions for extra texture and taste.
Equipment
- large mixing bowl
- whisk
- skillet or frying pan
- slotted spoon
- paper towels
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 1 large egg, beaten
- 1/2 cup canned or frozen corn
- 1/4 cup diced green onions
- oil for frying
Instructions
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, and pepper.
- Add the buttermilk and beaten egg, stirring until just combined. Fold in the corn and green onions, if using. The batter should be thick but spoonable.
- In a large skillet, heat about 1/2 inch of oil over medium heat until shimmering, about 350°F.
- Drop spoonfuls of the batter into the hot oil, flattening slightly if desired. Fry in batches to avoid overcrowding the pan.
- Cook the fritters for 2-3 minutes per side, or until golden brown and crisp.
- Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve warm with your favorite dipping sauce or a drizzle of honey.
Notes
For extra sweetness, drizzle the fritters with honey before serving. You can also add shredded cheese or jalapeños for a flavorful twist. Serve warm for the best texture.