Recipe by COOKGIRl
A slightly adapted recipe from the cookbook 1,000 Vegetarian Recipes by Carol Gelles. Corn truly is the food of the gods.
Top Review by dicentra
These are yummy!! I made mine a little larger than directed, using half a can of corn. I served mine as a side dish to shredded beef tacos. Came together in no time. Better if you let the batter sit for a few minutes. Reheats wonderfully. Thanks for a great recipe.
- 1 cup yellow cornmeal
- 3⁄4 cup unbleached flour
- 1 teaspoon baking powder
- salt or pepper
- 1 pinch nutmeg (optional)
- 1 egg
- 1⁄2 cup milk
- 2 green onions, thinly sliced, green and white parts
- 1⁄4 teaspoon red pepper flakes, slightly crushed (optional)
- 6 ounces corn, either canned, fresh (reserve 1/4 cup liquid if using canned corn) or 6 ounces frozen corn (reserve 1/4 cup liquid if using canned corn)
- oil (for frying)
Directions See How It's Made
- In a medium bowl combine the cornmeal, flour, baking powder, salt, pepper and nutmeg.
- In a large bowl beat the egg. Stir in the milk and reserved corn liquid (or water).
- Stir in the dry ingredients and blend well.
- Stir in the corn (if using frozen corn, defrost first) and green onions. For best results, refrigerate batter for 30 minutes.
- In a large pan heat some oil until it bubbles when a small amount of batter is dropped inches.
- Dip a utensil into the hot oil to coat and then measure out 1 rounded tablespoon of the cornmeal batter into the pan.
- Cook fritters until golden on one side then turn over and cook until golden on other side.
- Remove fritters from the pan, drain on paper towels and transfer to warming platter.
- Serve warm with garnish of green onion slices and red pepper flakes if desired. Season with salt and pepper if necessary.
- Yield: I eat these too fast to remember how many fritters the recipe yields! Also, be sure your cornmeal is fresh.