This is the last post (for now!) in my Southern-inspired recipe series. The past month or so, I’ve been getting corn EVERY week in my CSA box. I love corn as much as anyone, but I can only eat so much boiled corn on the cob. SO—I’ve been experimenting!! These are corn fritters. Not so healthy perhaps, but interesting and different compared to how we usually eat corn here in the North. Not to mention they are delicious!
Corn Fritters
adapted from Taste of the Lowcountry
Serves: 6-8 as a side or appetizer
Time: about 30 minutes total
Ingredients:
- 3 ears corn, kernels cut off and cob scraped with the back of a knife to release its juices
- 1 egg
- 1/2 cup milk
- 1/2 cup grits
- 2 Tbsp baking powder
- 2 Tbsp flour
- 2 or 3 green onions, sliced
- canola oil
- salt
Directions:
1. Whisk together the egg and milk. Add grits, baking powder, and flour. Stir and then add corn, juice from the cobs, and green onions. Stir to combine.
2. In a nonstick pan, pour oil just to cover the bottom. Put over medium heat until hot (shimmering, a pinch of flour sizzles when you drop it in). Use a tablespoon to pick up some batter and drop it into the oil. After a few minutes, flip the fritters. You want them to be golden brown on both sides. When they are done, carefully remove them from the pan and let them dry a bit on paper towels. Lightly sprinkle with salt. Enjoy!
My Jersey Kitchen 