Corn Fritters

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Corn FrittersThese are super-crisp, really good, and among the easiest things to fry.

  • Yield: 4 Servings
  • Total Time: 30 Minutes


  • ¾ cup cornmeal (the fresher the better)
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • Salt and pepper
  • ¾ cup milk, plus more if needed
  • 1 egg
  • 2 cups corn kernels (preferably just stripped from the
  • cobs, see page 198; but thawed frozen is acceptable)
  • Good-quality vegetable oil, as needed
How to Make It
  1. Combine the cornmeal, flour, baking powder, and some salt and pepper in a large bowl. Beat together the milk and egg, then pour the mixture into the dry ingredients, adding a few tablespoons more milk if necessary to make a thick but smooth batter. Stir in the corn.
  2. Put at least 2 inches oil in a deep pan on the stove and turn the heat to medium-high; bring to 350°F (see “Deep-Frying,” page 26).
  3. Drop the fritters by the ¼ cup or large spoonful into the hot oil; you’ll probably need to raise the heat to maintain temperature. Cook the fritters in batches, turning once, until nicely browned on all sides, a total of 4 to 5 minutes per batch. Drain the fritters on paper towels, then eat them as they are finished or keep them warm in a 180°F oven until they are all done.
  4. AREPAS A South American staple, made with cheese: Omit the baking powder. Add 1 cup grated cheese, like cheddar, to the batter along with the milk and egg. Add a little more milk to make a slightly thinner, pancakelike batter. Cook in a shallow skillet with just a few tablespoons butter or oil, as you would pancakes.

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