Equipment Needed
- Large mixing bowl
- Whisk or fork
- Cast iron skillet or heavy-bottomed frying pan
- Slotted spoon or spider strainer
- Wire rack set over a baking sheet (or paper towels)
- Measuring cups and spoons
Step-by-Step Instructions
First, in your large bowl, whisk together the flour, cornmeal, baking powder, garlic powder, smoked paprika, a good pinch of salt, and a few grinds of black pepper. Getting these dry ingredients well-combined is key to an even batter, so I always take an extra 30 seconds here. In a separate small bowl or jug, I whisk the egg and milk together until they’re fully married. This little pre-mix step prevents you from overworking the batter later, which I learned the hard way can lead to tough fritters.
Now, pour the wet ingredients into the dry. I use my whisk or a fork and stir until it’s just combined—a few lumps are totally fine, I promise. Overmixing is the enemy of tender fritters. Then, gently fold in the corn kernels, green onions, and cheese if you’re using it. The batter will be thick and shaggy, clinging to the corn. Let it sit for about 5 minutes while your oil heats up; this allows the cornmeal to hydrate a bit.
For frying, I pour about 1/2 inch of oil into my cast iron skillet and heat it over medium-high heat. To test if it’s ready, I drop a tiny bit of batter in; if it sizzles vigorously and floats to the top, you’re golden. Using a heaping tablespoon or a small cookie scoop, I carefully drop mounds of batter into the hot oil, pressing gently to flatten them slightly. I fry about 4-5 at a time to avoid crowding the pan, which I’ve found just steams them instead of crisping them.
They’ll need about 2-3 minutes per side. Wait for the edges to look set and golden before you peek underneath and flip. I use my slotted spoon and flip them with confidence—a timid flip can cause oil to splatter. Once they’re a deep, gorgeous golden brown on both sides, I transfer them directly to the wire rack. This is my biggest tip: skip the paper towels. The rack keeps them crispy all over, while paper towels can trap steam and make the bottom soggy.(See the next page below to continue…)