Corn Fritters Southern Style 12 Recipes

Steps:

• Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk.
• Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.
• Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.

Steps:

• Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
• In a medium sized bowl combine the corn juice you've just measured and the eggs.
• Use a whisk to beat them smooth.
• Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
• Add the drained corn and mix again.
• Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
• When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker.
• After they have browned on both sides, transfer them to a plate to keep warm.
• Add more fat to the pan as necessary.
• This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
• I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!