Equal parts sweet and savory, this Southern Fried Corn Fritters recipe blazes a bold trail for your meal! Originating in Native American cuisine, this tasty appetizer boasts traditional and tasty southern flavors. Spices, chives, and spicy jalapeño add a potent punch to the natural sweetness of corn, fried to crispy perfection! Southern Fried Corn Fritters can even be brought along for late autumn picnics—a warm taste on chilly days!
Ingredients• 1 1/2 cups all-purpose flour • 2 tablespoons fine white cornmeal • 1 tablespoon granulated sugar • 2 teaspoons baking powder • 1 teaspoon kosher salt • 1/2 teaspoon cayenne pepper • 3 cups fresh or frozen corn kernels (from 3 cobs) • 1/2 medium jalapeño pepper, seeded and minced (optional) • 2 tablespoons finely chopped fresh chives • 1/2 cup whole milk • 2 large eggs • 1/2 cup vegetable oil
To begin, combine the dry ingredients by whisking the cornmeal, flour, baking powder, sugar, cayenne pepper, and salt together in a large bowl.
Toss the jalapeño, corn, and chives in with the dry ingredients using a spatula or your hands to mix, until the vegetables are well coated. Set aside.
To prepare the batter, mix the eggs and milk together in a measuring cup until well combined and then pour into the corn and flour mixture.
Stir with a spatula until all of the flour is moist, being cautious to not overmix. Set aside while heating the oil.
Heat the oil in a large cast-iron skillet over medium heat until it simmers.
Place four 1/4 cup portions of the batter evenly around the pan, flattening them slightly with the back of a spatula or spoon. Cook for 2-3 minutes, or until golden brown on the bottom. Flip over with a spatula and cook until brown, cooked through, and puffed. If using frozen corn kernels, add 1-2 minutes to the cooking time per side, as needed.
Move the fritters with a spatula to a paper towel-lined plate.
Repeat the steps, making more fritters with the remaining batter.
Move the fritters to a serving plate, serving warm or at room temperature.