Ingredients:
1 1/4 cups flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup milk
2 large eggs, beaten
2 tablespoons butter, melted and cooled
2 1/2 cups corn kernels (fresh or canned)
1 teaspoon Creole seasoning (optional)
Vegetable oil for frying
Directions:
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper.
Add Wet Ingredients: Add the milk, beaten eggs, butter, and corn to the bowl (and Creole seasoning if using) and stir just until mixed.
Heat Oil: Heat about 1/4 inch of vegetable oil in a large skillet. Once the oil is really hot, spoon 1/4 cup batter (per fritter) into the oil. Do not crowd the skillet. Fry each side until golden brown and crispy.
Drain and Serve: Remove to paper towels to drain. For best results, serve promptly.
Notes:
Use fresh corn right off the cob, canned (well-drained), or frozen corn (thawed and drained).
Do not overmix the batter, as this can result in a rubbery texture. Mix just until incorporated.
Let the batter rest for 5 minutes after mixing it for crispy edges and tender insides.
The Creole seasoning is optional but recommended for added flavor.
Use enough oil to crisp the fritters well. I use between 1/8-1/4 inch of oil.
Ensure the oil is hot enough to sizzle when the fritters hit the pan.
Try different spices and herbs like garlic powder, onion powder, cayenne pepper, paprika, or cilantro.
Top with sour cream, green onions, or minced jalapenos.
Store leftovers in an airtight container in the fridge for up to 3 days.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes | Calories: 328 kcal | Servings: 4