Savory Corn Fritters With Sauteed Vegetables Recipes

Steps:

• In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
• Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
• Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
• Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.

Steps:

• Heat oil in a large Dutch oven or heavy-bottomed pot to 365F. Whisk together flour, baking powder, cornmeal, salt and pepper in a mixing bowl. Whisk eggs together on another bowl and then add dry ingredients. Fold in corn kernels last. Do not overmix batter. Carefully drop by tablespoonful into oil and fry until golden brown. Drain on paper towels.