Fritters are economical, versatile, and easy to make. Once you get the hang of them, you won’t need a recipe. Serve as a side for breakfast with eggs; with a salad and protein for lunch; or as compliment to any dinner protein such as fish, burgers, or even chili.
Ingredients
3 cups corn (canned or frozen, thawed slightly)
3 eggs
1 cup flour
½ cup yellow cornmeal
2 pinches baking soda
⅓ cup oil
½ cup milk
Salt and pepper
½ cup chopped onion or chives
To Make
In a large bowl, beat the eggs. Add flour, cornmeal and baking soda. Add oil and milk. Mix well. Season with salt and pepper. Add the onion or chives, and the corn. Stir well. Batter should be on the thick side and cling to the spoon.
Coat the bottom of a skillet with frying oil. Heat for a few minutes until the oil sizzles when spattered with drops of water. Drop the corn mixture in by the spoonful, leaving space between each so you can flip them.
Cook the fritters on each side for about 2 minutes. You’ll see bubbles forming, and the edges firming up, just like pancakes. Use the spatula to test done-ness on the one side; then flip to the other side and cook for a minute or so more, or until done to your liking.
Transfer to a plate lined with a paper towel.
Continue adding a little oil to the pan and cooking your corn fritters in batches, until there’s no batter left.
Serve hot.
