RCI-SN.002.0213.001
Mom's Corn Fritters
I perfected this recipe in the early 1980s when I was a newlywed. My husband and I both like spice, so I added some peppers and onions.
Prep40 min
Cook15 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- corn bread mix2 cups
- ½ cup
- 1 small
- can creamed-style corn1 small
- pickled jalapeno peppers2 unitchopped
- white onion1 smallfinely chopped
- 1 cup
Method
1
Combine cornbread mix and warm milk in a large bowl, stirring until just moistened; let the batter rest for 2 minutes to hydrate slightly.
2
Drain the canned whole kernel corn and add it to the batter along with the creamed-style corn, mixing gently to incorporate.
3
Fold the chopped pickled jalapeno peppers, finely chopped white onion, and sharp cheddar cheese into the batter until evenly distributed.
4
Heat a large skillet or griddle over medium-high heat and lightly coat with oil or butter.
5
Drop spoonfuls of batter (approximately 2-3 tablespoons each) onto the hot skillet, spacing them about 2 inches apart.
6
Cook the fritters for 3-4 minutes until the bottoms are golden brown and crispy.
4 minutes
7
Carefully flip each fritter and cook the other side for another 2-3 minutes until golden brown throughout.
3 minutes
8
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil, keeping them warm until all batches are complete.
9
Serve the corn fritters warm as a side dish or appetizer.