There are so many variations on the corn fritter. Some are thick and others thin, deep fried, pan fried and even baked (I know – really?!). This is a thin variation that comes out crispy and delicious right from the pan. Best served hot, but if you have to, room temperature works as well. The cornmeal keeps it cruncy – for a little while anyway.

I like the fact this recipe, by the way it is adapted from the Serious Eats site, uses sugar. It was intended to be a breakfast treat dusted with icing sugar, but I think it makes a great hors d ‘oeuvres or appetizer. I know it is deep fried, something I don’t normally do in this household (oh I still long for, yearn and eat it, I just don’t make it at home – very often :)).

I made two versions, sweet as the recipe asked, and of course, and savory – as my heart desired! Try both, the only thing that changed was I added a bit of cayenne and Thai chillies to the last quarter of the batter. Try these; I know you will like them, not for every occasion but certainly for some. As always – enjoy!

1 cup cornmeal
1 cup all-purpose flour
1 tbsp. plus 1 teaspoon baking powder
1/2 tsp. of salt
1/4 cup sugar – reduce this to 1 tbsp plus 1 tsp if you are making this savory
3/4 cup milk
2 eggs, beaten
4 tbsp. butter, melted
1 cup corn kernels (thawed if frozen) – I used the frozen PC Corn and Jalapeno mix, thawed
Vegetable oil for frying
Optional: 3-4 Thai chillies and ½ tsp cayenne powder – I say optional, but is it really?!

Whisk together cornmeal, flour, baking powder, salt, and sugar (chillies and cayenne if using)
In a separate bowl combine milk and eggs then pour wet ingredients over dry ingredients and stir to combine
Add melted butter and corn and mix well – set aside
Add ¼” of vegetable oil to a non-stick frying pan over medium high heat
When the oil is hot, use a tablespoon to scoop up the batter and gently add it to the hot oil
Fry until you see the outsides darkening or it turns over without breaking – cook until golden brown and crisp, about 1 – 2 minutes Remove fritters to a large plate lined with paper towels and season with salt
Serve immediately or at room temperature