I remember being a little girl, and loving when my grandmother would make corn fritters. I found myself with a few ears of corn today, and decided that I would revisit one of my favorite childhood food memories by making them.
Corn fritters are basically corn pancakes. They are filling and delicious, and when paired with a light side (like cucumber, onion, and tomato salad) they make a great meatless summer meal.
The best thing about these are that they are easy and quick – perfect for something you just throw together. I typically cut the corn off the cob to make these, but you can certainly use whatever it is you have on hand. I like to add a little Old Bay to mine, and top them with sour cream. They are also very easy to adapt – add jalapenos for spice, cheese, bacon… the options are endless.
- 2 c. fresh corn
- 1 c. flour
- 2 tsp baking powder
- 1 tbsp corn meal
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp melted butter
- 2/3 c. milk (may need to add a little more to thin batter)
- Mix together all ingredients except corn.
- Fold corn into batter.
- Fry on well greased griddle until golden brown.
- Top with butter, sour cream, cheese, or enjoy plain! It's up to you!