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Delicious Old Fashioned Corn Fritters Recipe

Old Fashioned Corn Fritters
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Classic Old Fashioned Corn Fritters – Crispy, Sweet & Easy!

Ingredients

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  • 3 cups vegetable or canola oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons white sugar
  • 1 egg
  • 1/2 cup milk
  • 1 Tablespoon butter, melted
  • 1 (15 ounce) can yellow corn, drained
  • 1 cup sour cream
  • 2 Tablespoons green onions, minced

Instructions

  1. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons white sugar for 30-60 seconds until well combined.
  2. In a separate medium bowl, whisk together 1 egg, 1/2 cup milk, and 1 Tablespoon melted butter until smooth. Ensure butter is not scalding hot.
  3. Pour the wet ingredients into the dry ingredients. Gently stir until just combined; do not overmix (a few lumps are fine). Fold in 1 (15 ounce) can well-drained yellow corn.
  4. In a large, heavy-bottomed skillet or Dutch oven, heat 3 cups vegetable or canola oil over medium-high heat to 350-375°F (175-190°C). Use a deep-fry thermometer for accuracy, or test with a small drop of batter (it should sizzle immediately).
  5. Carefully drop spoonfuls (1.5-2 tablespoons) of batter into the hot oil, frying 3-4 fritters at a time to avoid overcrowding. Cook for 2-3 minutes per side until deep golden brown and cooked through.
  6. Using a slotted spoon, remove cooked fritters and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Place in a warm oven (200°F/95°C) to keep warm while frying remaining batches.
  7. In a small bowl, combine 1 cup sour cream with 2 Tablespoons minced green onions. Stir until well incorporated.
  8. Serve the warm, crispy Old Fashioned Corn Fritters immediately with the savory sour cream and green onion topping. They can also be served with maple syrup, honey, or as a side dish.

Notes

    Nutrition

    Find it online: https://tastysizzle.com/old-fashioned-corn-fritters/

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