Sugar Dusted Corn Fritters
Here’s another one of our 4th of July treats: Sweet and Crunchy Corn Fritters. If you’ve never had a corn fritter, they are hard to describe. It’s like a doughnut but less sweet. Or a hush puppy, but more sweet. Kind of like a doughnut with a sweet cornbread flavor. These had fresh corn on the cob inside, and were seasoned with just a little bit of cayenne pepper for a mild kick. They were super easy, and as long as we were frying things anyway, totally worth while.
Sugar-Dusted Corn Friters
Adapted from The Pioneer Woman
- 4 generous cups corn kernels: fresh, frozen, or canned
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup milk, more to thin if necessary
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- Canola or peanut oil, for frying
- Sifted powdered sugar to finish
1. Mix flour, sugar, and baking powder in a medium mixing bowl. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.
2. Add corn to batter. Fold together to combine.
3. Heat oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown. The fritters will sink and then float to the top as they finish cooking.
4. Drain on a towel-lined plate. Serve sprinkled with sifted powdered sugar.
Note: This made a huge batch of fritters. I only cooked about a fourth of it, and it was enough for the 5 of us eating dinner. I’ll probably halve it next time I make this. But there will be a next time.