Fried Cornbread Fritters are golden, crispy, and irresistibly fluffy on the inside. These savory treats are perfect as a side dish, appetizer, or snack. With a hint of sweetness and a satisfying crunch, they pair beautifully with soups, stews, or a drizzle of honey.
Quick and easy to prepare, these fritters bring a touch of southern comfort to any meal!
Kitchen Equipment Needed
- 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
- ½ tsp baking soda
- 1 tbsp sugar (optional, for a touch of sweetness)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup buttermilk
- 1 large egg, beaten
- ½ cup canned or frozen corn (optional)
- ¼ cup diced green onions (optional)
- Oil for frying (vegetable or canola)
Directions
1. Mix the Batter:
- 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.
2. Heat the Oil:
- In a large skillet, heat about ½ inch of oil over medium heat until shimmering (around 350°F).
3. Fry the Fritters:
- Drop spoonfuls of the batter into the hot oil, flattening slightly if desired. Fry in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until golden brown and crisp.
4. Drain and Serve:
- 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.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Nutrition (per fritter, approx. 12 fritters)
Calories: ~110
Protein: 3g
Carbohydrates: 12g
Fat: 6g
Fiber: 1g
Sodium: 170mg
Expert Tips
- Ensure the oil is hot enough before frying; cooler oil will make the fritters greasy.
- For extra flavor, add shredded cheddar cheese or diced jalapeños to the batter.
- Keep cooked fritters warm in a 200°F oven while frying the remaining batches.
FAQs
Can I make these without buttermilk?
Yes, substitute buttermilk with regular milk mixed with 1 tbsp of lemon juice or vinegar.
Can I bake these instead of frying?
While frying yields the best texture, you can bake them at 400°F for 12-15 minutes, flipping halfway through.
What’s the best dipping sauce?
Ranch, honey butter, or even spicy aioli pairs wonderfully with these fritters.
Storing & Reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for 5-7 minutes to restore crispiness.
Substitutions & Variations
- Use whole wheat flour instead of all-purpose for a healthier twist.
- Add finely diced red bell peppers for a pop of color and sweetness.
- Make them gluten-free by replacing flour with a gluten-free baking mix.
Fried Cornbread Fritters
Ingredients
Equipment
Method
- **1. Mix the Batter:**
- - 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.
- **2. Heat the Oil:**
- - In a large skillet, heat about ½ inch of oil over medium heat until shimmering (around 350°F).
- **3. Fry the Fritters:**
- - Drop spoonfuls of the batter into the hot oil, flattening slightly if desired. Fry in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until golden brown and crisp.
- **4. Drain and Serve:**
- - 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.
Leave a Reply