Corn Fritters

4.0

(101)

These crunchy bites make a great side, snack, or appetizer.

How to Make Corn Fritters | decorvow

7:09

Servings:

6

Yield:

2 dozen

Martha’s corn fritters are simple savory bites packed with fresh corn kernels. Deep fried with a crunchy exterior and soft interior, they make a tasty appetizer, snack, or side dish. Whenever you enjoy them, be sure to serve them immediately, as they are at their crunchiest while still hot. Martha serves them with a sprinkle of sea salt and a drizzle of honey—and they’re so good. Other options include hot honey, hot sauce, ketchup, or pretty much any dipping sauce—but don’t dip too much; you want to enjoy the flavor of the corn.

Directions

Mix dry ingredients:

In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne.
Add milk and egg, then corn:

Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
Heat oil:

Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375°F.
Scoop and cook fritters:

Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees.
Remove from oil, season, and serve:

Transfer fritters to a paper towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.