Ingredients:
– 1 can (15 oz) whole kernel corn, drained (or 1 1/2 cups fresh or frozen corn)
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika (optional)
– 1/4 teaspoon garlic powder (optional)
– 1 large egg
– 1/4 cup milk
– 2 tablespoons chopped fresh parsley (optional)
– 2 tablespoons melted butter or vegetable oil, for frying
Directions:
1. Prepare the Fritter Batter:
In a large bowl, combine the flour, cornmeal, baking powder, salt, pepper, paprika, and garlic powder. Stir in the egg and milk until the mixture comes together into a batter.
2. Add the Corn:
Stir in the drained corn and fresh parsley (if using) until evenly distributed in the batter.
3. Heat the Oil:
In a large skillet, heat about 1-2 tablespoons of butter or oil over medium heat. You’ll want enough oil to lightly coat the bottom of the pan.
4. Cook the Fritters:
Drop spoonfuls of the corn batter into the skillet, pressing them down gently with the back of the spoon to form small fritters. Cook in batches, frying for about 2-3 minutes on each side, or until golden brown and crispy. Flip carefully with a spatula.
5. Drain and Serve:
Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil. Repeat until all the batter is used.
6. Serve:
Serve warm with a dipping sauce, such as ranch, sour cream, or hot sauce, if desired.