Crisp Southern Corn Fritters

Crisp southern corn fritters are a happy memory of mine from childhood.  Growing up in the south friends would invite me over for dinner and all I could think about were these delicious crispy sweet corn fritters.  Try to find the sweetest corn you can find from your local farmers market to make these fritters.  These fritters are great for a brunch menu or with your favorite dinner.  Don't forget to sprinkle them with powdered sugar!

Crisp Southern Corn Fritters:
Makes: 2 dozen

4 ears corn, shucked and cut off the cob
1/2 jalapeno chiles, seeded and minced
1 tablespoon chopped fresh thyme
1/4 teaspoon fresh black pepper
pinch red pepper flakes
2 eggs
3/4 cup none fat milk
3/4 cup fine ground cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons King Arthur's Whole Wheat White Flour or all purpose flour
Canola oil for the griddle
1/8 cup powder sugar for dusting

1.  Shuck the corn and then using a sharp knife cut the kernels of corn off the cob (using a knife cut the corn off into a bowl). Stir in the chopped thyme, pepper, red pepper flakes and mix all together.

Corn Kernels With Herbs

2.  Whisk together in a small bowl the eggs until frothy.  Whisk in the milk, flour, cornmeal, baking powder and salt into the egg mixture. Stir in the corn mixture with the egg mixture (If the batter is too thick add a tablespoon of milk. If the batter is too thin add 1 tablespoon of flour at a time until the batter is a good consistency).
3. Heat a large griddle or pan on medium high heat.  When the pan is hot add a few drops of canola oil to the pan or skillet. Using a tablespoon drop the batter onto the hot grill.  Cook until golden brown on one side and then flip the fritters to brown on the other side.  Transfer to a paper towel when cooked.  Sprinkle with the powder sugar just before serving the hot fritters.

Flipping The Corn Fritters On The Griddle

Crisp Southern Corn Fritters