As a general rule, I don’t like hush puppies, because they’re usually dense and dull. But give me great corn fritters, and I don’t know when to quit eating them! These scrumptious light morsels accompanied the annual fried chicken feast. Because great homemade fried chicken is quite a production, it’s a rare treat in our house. However, it deserves an equally great accompaniment, like yummy corn fritters. If you think you want the fried chicken recipe I use, let me know. Otherwise, it won’t make the blog, not because it’s a secret, but because it’s a bit of a pain in the butt!
This weekend, for an extra treat, we’ll fry some fish. Then, we’ll have to have some more corn fritters! That’s the only way to determine if they’re as good with fish.
Ingredients
- 1 1/4 cups flour
- 1 1/4 cups cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1 cup milk
- 2 eggs, beaten
- 1/2 stick butter, melted
- 1 can corn, drained well
- Peanut oil
Instructions
- Mix together the first 5 (dry) ingredients. Set aside.
- In a large bowl, mix together eggs and milk. Mix in dry ingredients.
- Stir in melted butter and corn.
- Pour about 3/4" peanut oil in heavy pan. Heat until you see the oil shimmer.
- Drop (gently) by tablespoons into hot oil. Cook until golden, turn, and continue cooking until golden on second side.