Smoky Southern Street Corn Fritters

Allergens

Milk, Egg

Ingredients

• 4 cups fresh corn kernels (about 6 ears of corn)
• 1/2 cup all
• purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, beaten
• 1/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• Canola oil, for frying

Instructions

1. In a large bowl, combine the corn kernels, flour, cornmeal, sugar, baking powder, smoked paprika, salt, and black pepper. Mix well.
2. In a separate bowl, whisk together the beaten egg, milk, and melted butter. Pour this mixture into the dry ingredients and mix until just combined.
3. Heat about 1 inch of canola oil in a deep frying pan over medium high heat to 350°F.
4. Using a spoon or ice cream scoop, drop heaping tablespoons of the corn mixture into the hot oil. Fry until golden brown and crispy, about 2 3 minutes per side. Remove from the oil and let drain on paper towels. Repeat with the remaining batter.
5. Serve immediately with your choice of dipping sauce.

Chef’s Insight

The secret to these perfect Southern Street Corn Fritters is the balance between the crispy exterior and tender interior, combined with the rich flavors of smoke and spice.

Notes

For an extra smoky flavor, add a pinch of smoked salt to the batter.