Ingredients for Corn Fritters With Scallions
- Yellow Cornmeal
- Unbleached Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1/2 cup milk
- 1/4 cup chopped green onions (scallions)
- red pepper flakes, for garnish (optional)
- 1 cup fresh or frozen corn kernels
- vegetable oil, for frying
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How to Make Corn Fritters With Scallions
- In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, pepper, and nutmeg.
- In a large bowl, beat the egg lightly.
- Stir in the milk and reserved corn liquid.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the corn kernels and chopped green onions.
- For best results, cover the batter and refrigerate for at least 30 minutes (or up to 2 hours).
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. The oil is ready when a small pinch of batter sizzles immediately.
- Using a spoon or a 1-ounce ice cream scoop, drop rounded tablespoons of batter into the hot oil, leaving some space between each fritter.
- Cook the fritters for 2-3 minutes per side, or until golden brown and crispy.
- Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve warm, garnished with green onion slices and red pepper flakes, if desired. Season with extra salt and pepper to taste.
- Enjoy! (These are best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
7g
Fat
6g
Carbs
18g
