This recipe may have you believing you are in the deep South and wondering why it took you so long to ever try Corn Fritters. Although, you don’t have to be in the deep South to indulge in some good Southern Fried comfort food.

I learned from another trusted friend, Wikipedia, that the word Fritter derives from the Late Latin frictura, meaning to “fry.” I also found out that Corn Fritters are often mistaken for Hush Puppies.  

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Southern Corn Fritters

Recipe by Recipe Helper

Course: Appetizers, Sides, Main, Lunch, DinnerCuisine: SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

6

minutes

Ingredients

• 2 cups 2 corn

• 3/4 cup 3/4 all-purpose flour

• 1 teaspoon 1 granulated sugar (optional)

• 1/2 teaspoon 1/2 baking powder

• 1 large 1 egg, beaten

• 1/2 cup 1/2 milk

• Salt and black pepper, to taste

• 1 tablespoon 1 vegetable oil

• Sour cream for serving 

Directions

• In a large bowl, stir together corn, flour, sugar, baking powder, egg, milk, salt and pepper.
• Heat vegetable oil until it begins to sizzle.
• Scoop 2 tablespoons per fritter of the mixture into the skillet. Flatten each fritter out to form a circle. Cook for 3 minutes per side.
• Remove from the skillet and transfer to a paper towel lined plate.
• Serve and Enjoy! 

There is a big difference though. Cornmeal is used to deep fry Hush Puppies. White flour is the ingredient used to deep fry Corn Fritters. I had never tried Corn Fritters before I made this batch, but I vividly remember Hush Puppies. My mom had to get her fix every summer when we all went to North Carolina to visit her parents and her extended family. 

And, of course, she turned me on to that yummy fried goodness. I got hooked on the pit-cooked barbecue, coleslaw, french fries, and no doubt, hush puppies. And what did they “wash” it down with? Sweet tea or a strong soda pop of choice.

Just in case you are not familiar with country talk, because my sister and I, being from the North, could barely understand why everybody talked so fast and all at the same time. But, to “wash” your food down, meant that you had to get something to drink. Soda was called Soda Pop in the South.

Water was rarely an option. As a child, that was just fine by me. Country folks love to feed you and every house you visit, somebody would offer you a plate of this or a slice of that. They were offended if you ever said no. The food was so good that “No” was never a problem for us. Those were the Good Ole’ Days.

Now, enough about Hush Puppies because I want you to try this Corn Fritter. I did a pretty good job for my first time around. After gathering and mixing all of my ingredients, I formed the Corn Fritter in a circle form and flattened it. It was time to do some frying.

The grease sizzled perfectly in the skillet and it only took three minutes on each side to have the prettiest Corn Fritter I ever laid my eyes on. I used a teaspoon of sugar in my batch, but you can delete that ingredient if you wish. Once the fritter was ready to come out of the skillet, I placed each one on a paper towel-lined plate. Yep. I attempted to soak up some of that grease. I let it cool for a few minutes and then tried one. It was delicious!  And, Yes, it tasted somewhat like a Hushpuppy. 

All I needed was something strong to “wash” it down with, but I settled for water. Besides, as a kid, I had too many Sweet Teas and Soda Pops to last me a lifetime. Enjoy Your Corn Fritters Y’all!