- vegetable oil as needed
- 3/4 cup cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- salt and black pepper to taste
- 1/2 teaspoon sugar
- 3/4 cup milk, plus more if needed
- 1 egg
- 2 cups freshly scraped or thawed frozen corn kernels
Place the vegetable oil, to a depth of at least 3 inches, in a deep saucepan over medium-high heat. Let it heat while you prepare the fritters; it should reach a temperature of 365 to 375 degrees F. Preheat the oven to 200 degrees F.
Combine the dry ingredients in a large bowl. Beat together the milk and egg, then pour them into the dry ingredients, adding a few tablespoons more milk if necessary to make a thick but smooth batter. Stir in the corn.
Drop the fritters by the quarter-cup or large spoonful into the hot oil. Raise the heat to maintain a fairly consistent temperature. Cook the fritters in batches, turning once, until nicely browned on all sides, a total of 4 or 5 minutes per batch. Drain the fritters, then eat them as they are done, or keep them warm in the oven until they are all done.
Serve the fritters with maple syrup or with salsa.
How to Cook Everything, Mark Bittman