Ingredients for Corn Ball Fritters
- 1/2 cup all-purpose flour
- Baking Powder
- Salt to taste
- Sweet Basil
- Paprika
- Garlic
- Black Pepper
- 1 cup milk
- Eggs
- 1 chicken bouillon cube (or 1 beef bouillon cube, or omit)
- Corn
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How to Make Corn Ball Fritters
- In a medium bowl, whisk together the egg and milk.
- Add the dissolved bouillon cube (if using) to the milk and egg mixture.
- Gradually whisk in the cornmeal and flour until a smooth batter forms.
- If the batter is too thick, add a tablespoon of milk at a time until it reaches the consistency of a thin pancake batter. If too thin, add a tablespoon of flour at a time.
- Stir in the diced jalapeños (if using).
- Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
- Using a teaspoon or small spoon, drop spoonfuls of batter into the hot oil.
- Fry the fritters for 2-3 minutes per side, or until they are golden brown and crispy.
- Remove the fritters from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Sprinkle with salt to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
152 g
Sugar
67g
Fat
58g
Carbs
121g
