Corn Fritters
Golden corn fritters with crisp edges and sweet kernels suspended in a light egg-and-buttermilk batter. A Southern side that pairs equally well with maple syrup or fried chicken.
π¨βπ³ Instructions
Cut off tips of kernels, then scrape cobs to make 1 cup cut corn.
Drain fresh (or canned) corn, reserving liquid.
Add enough milk to liquid to measure 1 cup.
Sift together dry ingredients. Combine egg, milk mixture and corn. Add to dry ingredients.
Mix just until moistened. Drop batter from tablespoon into deep, hot fat (375Β°). Fry until golden brown, 3 to 4 minutes.
Drain on paper towels. Serve with warm maple syrup.
Makes 2 dozen.
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