Fried Cornbread Fritters
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.
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
- - 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
Instructions
- **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.